Stephane and his children

Happy Father’s Day: Quiche Lorraine

I’m switching things up a little bit this week because one of my favorite holidays is coming up, and I want you all to be prepared…Father’s Day! For those of us dads who have spent the year shuttling our children around, fixing broken toys and overseeing the emotional, physical and mental well-being of our little ones…we Deserve this day. That is deserve with a capital “D.”

I don’t know about you, but I am almost giddy the night before Father’s Day in anticipation of an entire day basking in my family’s attention and doing activities of my choosing. The morning always starts off with my children preparing me breakfast in bed, complete with homemade cards and handmade trinkets.

Over the years, my breakfast has cultivated with the age and cooking abilities of my children. As they grow and improve their kitchen skills, my breakfast changes too. Where I distinctly remember getting a piece of bread, grapes and a pickle one year when they were small, this year I know that they are planning something much grander…my favorite, Quiche Lorraine.

The great thing about Quiche is that it is delicious served hot or cold, which means that if you don’t scarf it all down for breakfast, you can refrigerate it and then serve it for lunch with a side salad. Or you can do what I plan to, wrap it up in a picnic basket and head out for a day of fishing.

To all you dads out there – I hope that you have a wonderful Father’s Day!

Chef Stephane

Quiche Lorraine


  • 1 pie crust (you can either make this from scratch or buy a frozen one from the store)
  • 8 slices of bacon
  • Half and onion
  • 1 tblsp of chopped garlic
  • 5 large eggs
  • 1 ¼ cups of Half & Half (you can substitute milk)
  • ¼ tsp ground nutmeg
  • Salt and pepper to taste
  • 1 cup of shredded Gruyere cheese


  1. Heat oven to 375 and cook the pie crust as directed on the package or make the homemade version, below.
  2. While the crust is baking, cut the bacon into 1/2-inch pieces and cook in a skillet over medium-high until the bacon is cooked but not crispy. Remove from pan and place bacon on a plate covered with paper towels to remove excess grease.
  3. Add the onion to the skillet the bacon was in and cook in the bacon grease on medium-high heat until translucent. Remove and add to the bacon.
  4. In a medium mixing bowl combine eggs, half & half, nutmeg, salt and pepper and whisk to combine.  Add the bacon, onion and cheese. Mix well.
  5. Pour the mixture into the cooked pie crust, ensuring that the cheese is distributed evenly.
  6. Bake for 25 – 30 minutes until golden brown on top.

Homemade Pie Crust


  • 1 cup of all-purpose flour
  • 1 stick of cold, unsalted butter cut into little cubes
  • 3 to five tablespoons of ice water
  • ½ tsp salt


  1. Heat oven to 375.
  2. Mix flour and salt until it is combined. Add butter and pulse in a food processor or use a pastry blender until it looks like cornmeal. Sprinkle in three tablespoons of ice water and mix dough until it comes together.  If it doesn’t hold together when you pinch it, add more ice water, 1 tablespoon at a time, until it does.
  3. Transfer dough to a sheet of plastic wrap and form into a ball. Wrap tightly and refrigerate until firm, at least one hour.
  4. Lightly flour counter and roll the dough into an 11-inch round disc that is about 1/8 inch thick. Put the dough in a pie pan and press into the edges and bottom of the pan. Fold over any dough hanging over the side of your pan and flute it with your thumbs. If it is excessively long, trim it first. Poke the bottom and the sides all over with a fork. Chill in the fridge until completely cold, about 30 minutes.
  5. Once chilled, cover with parchment paper and fill with dried beans to weight the crust down while cooking.  Bake the crust until it is set and golden on the edges, about 30 minutes. Once complete, remove the parchment and beans and return to the oven for an additional 10 minutes. Cool before filling.

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