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I love quiche Lorraine—the egg custard, the melty gruyere cheese, the spinach, the mushrooms, the ham. I usually just pour the filling into a frozen pie crust and bake—but I am never totally satisfied. But then, every once in a while, the perfect recipe just slides into your imagination DMs and you know it’s destiny. I started hollowing out a baguette, and I knew this was going to be a winner—I just felt it in my bones.
Soon I was posting about this long quiche in which the bread replaces the pie crust, and people flooded me with reactions like, “Oh, my god, WHAT is this? I MUST have this!” Slicing into it and hearing that crunch just sealed the deal. It holds together while still being moist and fluffy, and it’s so full of flavor.
Bread choice is important here, so look for a baguette or a loaf with a firm outer crust (a little wider and shorter is even better than longer and skinnier). I plan on wrapping this up in foil, throwing it into my tote bag, and whipping it out at a brunch. It’s beautiful, it’s f*cking delicious, it’s a forever recipe!
Reprinted from Cravings: All Together. Copyright © 2021 by Christine Diane Teigen. Photographs copyright © 2021 by Alex Lau. Published by Clarkson Potter, an imprint of Random House.
1 tablespoon unsalted butter
1 tablespoon olive oil
1 small onion, sliced
3 garlic cloves, minced
1 ¼ cups (4 ounces) sliced fresh mushrooms
1 teaspoon kosher salt, plus more for seasoning
½ teaspoon freshly ground black pepper, plus more for seasoning
5 eggs
¼ cup heavy cream
1 teaspoon Dijon mustard
5 slices deli ham
½ (10-ounce) package frozen spinach, defrosted and squeezed of excess liquid
½ cup (2 ounces) shredded gruyere or Swiss cheese
½ cup (2 ounces) shredded cheddar cheese
1 baguette (4×16-inch or 3x18-inch)
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