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Quiche is an Easter classic, and honestly, one of my favorite hostess tricks. I love that is can be made ahead of time, that you can serve it warm or room temp, and that it makes a gorgeous centerpiece for a meal. I went classic with this recipe, doing a variation of a quiche lorraine, with plenty of caramelized onions, bacon, and gruyere, but the great thing about quiche is that it can be a canvas for almost any flavor combination. So for easter this year, I’m whipping up a few of these with a big, bright arugula salad. It’s elegant, easy, and so delicious.
Ingredients
  • ½ recipe savory pie dough (below)
  • 4 slices bacon, chopped
  • 1 yellow onion, sliced
  • 2 cups half and half
  • 5 eggs
  • big pinch of salt
  • pinch of pepper
  • pinch of grated nutmeg
  • 1 cup gruyere, grated
  • This is a double crust recipe, so you will only be using one. Refrigerate or freeze the other one for future use.
  • 2 ½ cups flour
  • 8 ounces (two sticks) unsalted butter
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • ¼ to ½ cup ice water
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