SeoulFOOD Recipe: Momma Park’s Quiche Lorraine
28 Dec
Christmas morning, Momma Park insisted that we make a “family meal” at home. So off we went to the kitchen to make a homemade Quiche Lorraine.
I was amazed at how easy it was to whip up. It’s a great little dish to throw together to make a delicious, savory breakfast meal in under 45 mins!
Momma Park says people make recipes so complicated…but having been a chef for over 30 years, she’s able to cut through the extraneous steps and simplify a dish so it can be easy, quick and fun. 
Here’s the full recipe!
INGREDIENTS:
To make 1 8″ Quiche Lorraine:
- 3 eggs
- ½ a Vidalia Onion, diced
- 1½ cups Half & Half
- 3 slices of high-quality bacon, diced
- 2 oz of Gruyere cheese
- 1 tbsp Dijon Mustard
- 1 8″ Pie Crust (can be store bought for ease)
- touch of Nutmeg
- salt & pepper for seasoning
STEP – BY – STEP (with pictures!)
Please note, my mom made 2 Quiches, so the photos show enough ingredients for two.
- Pre-heat oven to 375°
- In a seasoned pan, medium heat, start cooking the diced bacon until crispy
- In a medium mixing bowl, whisk eggs + Half & Half together
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- Add a touch of Nutmeg. (Fresh is best, if not…spice jar will do!)
- Add a pinch of salt & pepper for seasoning
- Line bottom of the pie crust with mustard. This is an optional step, but it’s a Momma Park trade secret – she says it gives it a little something extra!
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- Once bacon is browned and crunchy, turn down heat, scoop the bacon out of the pan and put into a bowl, leaving the fat behind in pan.
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- On medium heat, sauté the diced onions until onions are soft, lightly brown and translucent in color.
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- Grate a healthy amount of Gruyere cheese. This savory, sharp, salty cheese is Momma Park’s fave cooking cheeses! (the below is her idea of “a few ounces”!)
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- Once onions are done, line the pie crusts with a thin layer of the sautéed onions…
- Then layer with the grated Gruyere cheese….
- Then layer with the bacon!!!….
- Then, pour in the custard mixture….
- Place into oven at 375º for the first 10 mins so the pie crust crisps well.
- After 10 mins, turn the oven down to 350º and bake for approximately 20-3o mins.
- Be sure to check in on the quiche half-way through, and rotate the tray in the oven so it bakes evenly
After the top is lightly browned…IT’S DONE!
You don’t want to over-bake. you just want to make sure the custard has set. Set it out to cool slightly before serving.
The finished product:
ENJOY!!
you can visit Momma Park at:
June & Ho 70 Purchase Street Rye, NY 10580 914.967.1900Tags: Breakfast, June & Ho, Quiche Lorraine, Recipe
Wow, it really does sound like an easy recipe! And love the mustard tip – thanks Momma Park for the trade secret!
OH MY GOD, that looks amazing. I don’t know if I could’ve been trusted with TWO of those quiches in front of me
LOL – LMK if you ever end up trying to make it at home!
OMG How about YUM! I am so going to try this for New Years Day breakfast with mimosas!
That looks SO good!! Will definitely try it soon
Thank you for sharing!!