Quiche Lorraine My Way

I adore quiche! As usual, I haven’t been too pleased with the recipes that I have found and decided to play around a bit with a classic recipe. Like the original, I fried strips of bacon (lardons) and placed on the bottom of my pastry.  I wanted something more light and creamy so I whipped my eggs, cream, salt, white pepper and nutmeg until foamy, which created an almost mouse-like texture. I used P’tit Basque, a French sheep’s milk cheese that I folded gently into the eggs just before pouring into a blind-baked pastry. The pastry I make using just butter, flour, salt and a sprinkle of basil. And for a Fall-like effect, I placed pre-cooked pastry leaves on top of the quiche just as it came out of the oven. A side serving of grilled, herb fingerling potatoes make for a perfect brunch dish.