Quiche Lorraine

Yes. Assemble the unbaked quiche, cover tightly with plastic wrap and aluminum foil, and freeze for up to 2 months. Bake from frozen at 375°F for 50-55 minutes (check the center with a knife); add 5-10 minutes if it's not setting. You can also bake it fully, cool, and freeze the finished quiche for up to 1 month; reheat at 325°F for 15-20 minutes.

Gruyère is traditional and gives the best flavor, but Emmental, Swiss, or aged cheddar are acceptable substitutes. Avoid soft cheeses; you want one that melts cleanly.

You likely overbaked it or didn't use enough cream to eggs. The center should jiggle very slightly when you gently shake the pan and is still just-set when you insert a knife 1 inch from the edge; the carry-over heat finishes cooking the very center. If it's runny, you stopped baking too early. If it's rubbery, you baked it too long.

Absolutely. Caramelize sliced onions, sauté mushrooms and spinach, or use roasted red peppers (drain well). Add these in the same layer as the bacon before pouring the custard. True Lorraine has only bacon, but variations with cheese and onions, or cheese and spinach, are common.

A simple green salad dressed with Dijon vinaigrette is traditional. Fresh fruit (grapes, berries, or sliced pear) and crusty bread round out a lovely brunch.

Refrigerate covered for up to 3 days. Reheat slices in a 325°F oven for 12-15 minutes until warm, or eat cold (it's delicious either way). Do not microwave, as it makes the custard rubbery. Leftover quiche is excellent for lunch the next day.