On Saturday mornings, there are days when you don’t want anything complicated. Just something good, something that takes time out of love for the result. This thick Quiche Lorraine is exactly that — a weekend recipe, unhurried.
Imagine a thick slice sitting on your plate. The edge of the pastry resists slightly under the fork — crispy, almost shortcrust — before giving way to a filling that barely trembles, like a barely set custard. The surface is a light caramel brown, with a few darker spots where the cheese has browned. And it smells of warm cream, smoked turkey lardons, and that subtle woody note of nutmeg passing discreetly in the background.
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