Though I don’t make or even eat quiche that often, when I do Quiche Lorraine is generally the one I make. There is just something about the simplicity of the ingredients and how well they come together to create such a delicious tart.
This classic French quiche is made with eggs, cream, bacon and Gruyère cheese.
Combined with a buttery pastry dough this quiche is a great thing to make around the holidays (or for any other time of year).It can be served by itself for a light snack or with a nice tossed salad for something a bit more substantial.
If I had to describe this fresh berry tart with just one word, it would have to be “HAPPY”. This dessert is just so pretty – fresh berries snuggled together on top of silky pastry cream and a sweet, golden crust. The combination is sublime.
This tart was one of the first recipes I learned to make in pastry school from the great Chef Mark Ramsdell at L’Academie de Cuisine in Maryland. Coincidentally, it was also one of the first recipes Dawn and I made together at Rouxbe just over one year ago. We had intentions of filming it, but by the time we went to shoot, the peak of berry season had passed. We made sure to put this classic and timeless tart on the list for next year.
Although it may look intimidating to replicate all the steps are actually quite easy and the end result is well worth the effort. Plan to make a day of it – while the dough is chilling, go berry picking or visit your local farmers market. Whip together the pastry cream, assemble, and invite some friends over. In no time, you’ll feel like a pastry pro!