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Quiche Lorraine Baguette

Source of Recipe

From "Cravings: All Together" by Chrissy Teigen


Recipe Introduction

"Imagine being the person to discover Ariana Grande. That's what it felt like coming up with this classic. I love quiche Lorraine—the egg custard, the melty Gruyère 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, and it's a forever recipe!"

List of Ingredients

â—¦ 1 tablespoon unsalted butter
â—¦ 1 tablespoon olive oil
â—¦ 1 small onion, sliced
â—¦ 3 cloves garlic, minced
â—¦ 1 ¼ cups (4 ounces) sliced fresh mushrooms
â—¦ 1 teaspoon kosher salt, plus more for seasoning
â—¦ ½ teaspoon freshly ground black pepper, plus more for seasoning
â—¦ 5 eggs
â—¦ ¼ cup heavy cream
â—¦ 1 teaspoon Dijon mustard
â—¦ 5 slices deli ham
â—¦ ½ (10-ounce) package frozen spinach, defrosted and squeezed of excess liquid
â—¦ ½ cup (2 ounces) shredded Gruyère or Swiss cheese
â—¦ ½ cup (2 ounces) shredded cheddar cheese
â—¦ 1 baguette (4 x 16-inch or 3 x 18-inch)


Recipe

Preheat the oven to 375° F. Line a large baking sheet with aluminum foil.

Heat the butter and olive oil in a medium skillet over medium heat. Add the onion and cook, stirring, until partly softened, adding the garlic during the last minute, about 5 minutes total. Add the mushrooms, raise the heat to medium-high, and cook, stirring, until the mushrooms release their water and dry out, about 5 minutes. Season with salt and pepper and transfer to a plate.

In a medium bowl, whisk together the eggs, cream, mustard, and salt and pepper to taste. Dice three slices of the ham and fold that into the egg mixture along with the spinach, Gruyère, cheddar, the cooled onion-mushroom mixture, 1 teaspoon salt, and ½ teaspoon pepper.

Use a serrated knife to make a 1 ½-inch-deep cut down the length of the baguette, stopping as the baguette tapers at the end. Use your hands to open the bread and hollow out the inside, leaving about ½ inch of bread along the sides and ¼ inch on the bottom. Use some aluminum foil to make a "boat," surrounding the bottom and outer sides of the baguette in case any filling tries to get out.

Carefully pack the baguette with the filling, opening it wider in the center to let the filling spread. Halve the remaining two pieces of ham and arrange them on top. Place the baguette on the baking sheet and bake until the egg is just set in the center, 35 to 40 minutes. Let cool for 2 or 3 minutes, then cut with a serrated knife.

Serves 4 as a main course
or 8 as an appetizer