A stellar quiche Lorraine is easier to make than you might think

Custardy, bacony, buttery-crusted and warm, it’s a treat you’ll love to make — and eat.

Quiche Lorraine, with eggs, cream, bacon, onion and Gruyère / Photo by Leslie Brenner

For many cooks, making a quiche is a big deal. That’s not the way it’s seen in France, where it’s considered a simple, everyday dish. Really!

“Nothing fancy; I’m just making a quiche,” is the way a friend will issue a casual dinner or lunch…