r/pantry

Made this Quiche Lorraine for the 100th time and I’m still not over how good it is.
Ok so I finally sat down and wrote out my go-to Quiche Lorraine recipe because I’ve made it SO many times at this point I could probably do it blindfolded. That nutty, melty gruyere + crispy bacon + that silky egg custard filling in a flaky crust… it’s just chef’s kiss.
Genuinely one of my favorite things to bring to potlucks or parties because:
1. You can make it ahead of time (less stress the day of, more time to actually enjoy the party)
2. It’s just as good warm, room temp, or even cold the next day
3. Cut it into small bite-sized squares and it instantly becomes the easiest, most elegant finger food on the table, no plates or forks needed, people just grab and go
4. It always disappears first lol
Last time I made it was for a kid’s birthday party actually, cut into little bite-size pieces so the kids (and adults sneaking bites) could just grab one and go.
Drop a comment if you want the recipe and I’ll share it! Also curious if anyone swaps the gruyere for something else and how it turns out…

ok this might be a controversial slaw opinion but hear me out, I put actual chopped dill pickles INTO my coleslaw, not just pickle brine in the dressing, the pickles themselves. tossed them in with the shredded cabbage, carrots and onion, and it changes the whole texture, you get this little briny crunch in almost every bite instead of just background tang. then the dressing uses the pickle juice too so it’s kind of a double pickle hit, apple cider vinegar, a bit of maple syrup and mustard to round it out so it’s not one-note sour. did fresh bacon on top, fried right before serving so it stays crunchy. but genuinely the pickles-in-the-slaw thing is what made people go back for seconds at our bbq, nobody expected diced pickles in there and everyone loved it. does anyone else chop pickles straight into their slaw or am I an outlier here