Quiche was always a super fun treat to have in my house as a kid. My mom would make it, and even though it had tons of stuff I would never eat when they stood alone on a dinner plate, like spinach and onions, I gobbled it down happily, for she mixed them with pie crust, egg, cheddar cheese, and of course, bacon. Even as a young’n I couldn’t escape the siren song of bacon. The typical French quiche doesn’t require many of those ingredients, just egg custard filling a savory, open-faced pastry crust. You can add whatever ingredients to the custard that you like, which is why my mom–and now I–enjoy making quiches and turning them into our own recipes. (Protip: you can actually cook a quiche in a toaster oven! Though it takes a little longer, heehee.) The most famous variation of quiche, however, is the Quiche Lorraine, which includes smoked bacon and (in later versions) cheese, typically gruyere. My own recipes usually include more things than this, but essentially, do you need anything more in a meal than eggs, cheese, and bacon, all baked delicately into a flaky pie crust? I think not!
There are a ton of French bistros and cafes around the city that’ll serve you a decent Quiche Lorraine today, but for the die-hard foodies who must get “the best” quiche possible, you’ve got to head to Thomas Keller’s Bouchon Bakery. Situated in the Time Warner building surrounding Columbus Circle, this high-end bakery is famed for their quality quiches, made fresh daily, and alternating varieties by the day. Hopefully they’ve caught wind of National Quiche Lorraine Day and made sure to put it on the menu! It’s been heralded as one of the best quiches in New York City by many food blogs and celebrity chefs, even gracing the airtime of Food Network’s The Best Thing I Ever Ate. And for good reason! Their quiches are intensely flavorful but the egg custard still makes it feel like a light, classically French quiche. Keller himself has a lot to say about the art of making a quiche, and the delight–almost sexual–in eating one. When you see that much passion a chef can have over a dish he’s serving, you know you have to try it out.
10 Columbus Cir, 3rd Fl (between W Central Park & Broadway)
“What distinguishes a quiche made in the French culinary tradition is the crust. While some think of it only as a vessel to faithfully carry the ingredients to the table, for us it is so much more – an anchor that holds the presentation together both literally and figuratively, creating a thoroughly luxurious experience.”–Bouchon Bakery
“As it turns out, chef Keller is an unabashed quiche freak, on a mission to right the wrongs of 1970s quiche cooks, and Bouchon’s quiche du jour—one day a Lorraine, the next a leeks-and-Roquefort—is simply a different species from any you’ve ever had: tall and tremulously custardy, rich but light, with a flaky pâte brisée crust.”–New York Magazine
“This quiche was intensely flavorful and crazy rich. It was unlike any other quiche I’ve had in my life. It was basically a savory custard with a buttery, buttery crust. What was amazing was the lovely consistency of the quiche filling, considering it was obviously reheated. How do they do that?”–Serious Eats
Some reviews from Yelp.com:
“Someone in your party has to get the Lorraine Quiche. It was unlike any quiche I have ever had. The texture of the quiche was creamy and the flavors were fantastic.”–Michelle L.
“I came here to have lunch and as much as I wanted to try ALL their desserts, I just stuck to the Quiche Lorraine because I was only feeling peckish. It took about 10mns for it to get heated up so I’m happy they just didn’t stick it in a microwave. The wait was worth it, the quiche with a leek and rocquefort cheese filing was tasty! Portion was a good size.”–Julia B.
Make sure you check out the updated NYC Food Holidays Map to find this most recent holiday!