Recently searching through Around My French Table for recipes I came across Quiche Lorraine, a French classic I had not made yet. A quick inventory found I had both bacon and Swiss cheese in my refrigerator, a doable recipe.
Perfection, you can’t miss with a classic. I have been making Dorie’s tart dough so often now that I have it down to a science. Traditional ingredients call for Gruyere cheese and smoked bacon cut in lardons but I used regular bacon and Swiss cheese. With the addition of a caramelized onion, eggs and heavy cream this was the perfect dinner served with a salad.
Recipe available on page 157 of Around My French Table by Dorie Greenspan.