My whole family LOVED this recipe for Quiche Lorraine. Of course anything that involves bacon is delicious, right? Which means this recipe would feed a crowd…but, maybe double it because they’re for sure coming back for seconds of this one! Make it without the crust for a gluten free quiche!
I’ve learned over the years that I’m a sucker for quiche. They’re such a versatile dish because you can serve them for breakfast or brunch along-side other sweeter entrees. Or you can serve them for dinner with a side of veggies or a salad. I prefer to eat them warm, but they’re super good (some would say better) at room temperature too. I love the variety of different flavors you can create using a few different ingredients in each one making it a fun meal to serve for a crowd for everyone to try.
For this recipe of Quiche Lorraine, I combined leeks and onion with thyme, bacon and Gruyère cheese. Gruyère is, by far, one of my favorite cheeses. It melts nicely and has a bold flavor that can still shine through in a dish like this. It is a little pricey, but well worth it. If you’ve never used leeks before, it’s the whites of the stock you want to use. Slice the stock into thin rounds and place in colander and gently rinse any dirt out from the rings. Pat dry and then chop.