Hugs & Quiches

I'm not really a cook.

I mean, I'm not terrible at it,

but if it's just Tyler & I eating at home,

we typically just eat like a couple of college roommates.

Cereal. Domino's. Kraft Mac & Cheese. PBJ.

Since we both work from home most of the time,

we have a pretty hard time wanting to stop what we are doing

to make food for ourselves.

{Now don't get me wrong, going out to eat is a totally different subject. LOVE IT.}

I've been missing France

since our long weekend last month

and a quiche felt right with the warm summer temps.

So I rolled up my sleeves and made the classic Quiche Lorraine.

And in case anyone else wants to make one too,

well... now you can.

This is the perfect dish

served with a light salad

with the windows open

and Carla Bruni playing in the background.

{Trust me, I know.}

Quiche Lorraine

Serves 4 people (or 2 fatties like us)


1 store bought pie crust

5 eggs

150 ml single cream

50 ml double cream (that's about 8 oz of half & half, US. Just replace both creams with it.)

4 strips of bacon (that's "streaky" to you, UK)

1 large pour of milk (about 1/2 cup)

1 onion, chopped

1.5 cup of grated cheese (Gruyere or Cheddar)

Salt & Pepper

A handful of halved plum or cherry tomatoes (optional)


Put the pie crust in a tart pan like a pie crust should go.

Add some baking beans or whatever you have and blind bake the crust

at 190C/375F for 15-20 minutes. Pull it out when it is a nice golden brown

and let it cool on a window sill like your in an old fashioned movie.

(Or you can just let it sit on your counter. Whatever, really)

While the crust is baking, brown your bacon in a skillet.

Add the onion and let it caramelize. Eat a few pieces along the way.

That combination is a gold medal.

Beat the eggs, milk, & creams together in a bowl. Grate your cheese. Toss it in.

Add salt & pepper. Whisk it all up.

Sprinkle the bacon & onion mixture on the bottom of the cool(er) pie crust.

If you want to add the tomatoes, put them in now, too.

Then pour the egg mixture over the pan. (Depending on the depth of your pan, you may have extra egg mixture.)

Pop it in the oven for 25-30 minutes, until it is starting to turn golden brown on top.

Let it sit for about 30 minutes so everything can set up like it should.

Thats about it.

I'd serve it with a light salad with this

mustard vinaigrette

tossed up with some crumbled goats cheese + beetroot.

But then again, this is your party

so do as you please.