Quiche Lorraine is a classic French quiche. It’s made with ham or bacon and Swiss or Gruyere cheese, plus a creamy egg custard and a homemade pie crust.

For the crust, I use my flakey pie crust recipe except with only 1 teaspoon (instead of 1 Tablespoon) sugar. You can make the pie crust up to 3 months in advance. Simply wrap in plastic and then store in the freezer. When you’re ready to use it, simply thaw in the refrigerator overnight. You can also roll out the pie crust and fit it into the pie plate in advance. Double wrap the whole plate in plastic wrap and store in the freezer. When ready to use, let the pie crust sit on the counter for 15 minutes (but do not fully thaw) before baking.

You’ll see that I don’t blind bake the crust for this quiche. As long as you freeze the crust for 15 to 20 minutes (or up to 3 months, as noted above) before adding the filling, the bottom crust will not get soggy. Be sure to bake the quiche on a parchment-lined baking sheet for easy cleanup, and to provide a layer of insulation between the cold pie plate and the oven.

For serving, I love a simple salad made of mixed greens and cherry tomatoes, tossed with white balsamic vinegar and extra virgin olive oil, plus salt and pepper. The fresh greens, juicy tomatoes, and tart dressing provide just the right balance to the richness of the quiche.