A few months ago I made quiche lorraine for my aunt and uncle. I also attempted to make the quiche crust from scratch which, I have to admit, was worth it. While it was more work to make the quiche crust, instead of seeking the help of my friend Marie Calendar, the crust was so very light, delicate and a perfect pairing to the richness (hello bacon and gruyere) of the quiche lorraine. I love quiche because it can be 1) made ahead 2) frozen after it’s been cooked 3) reheated, eaten and used at a later date. I like having quiche in the house for quick lunches, easy dinners and weekend brunch — pair it with a salad or a simple homemade soup and you have yourself a full meal.
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