Quiche, the perfect holiday brunch with family and friends. This recipe from Parisian trained Chef Maria Bedrosian makes a wonderful Quiche Lorraine (2 pie crusts serves 4).

Ingredients: Tart: 200g Flour, 100g Butter, 5g Salt, 1 Egg, 2 tsp water; Filling: 180g Slab Bacon, 100g Gruyere cheese grated; Filling: 3 eggs, 250ml cream, Pinch of Salt, Pepper & Nutmeg

Dough: On a work surface, mix flour and salt. Add butter (room temperature) and sabler until you get sand like texture. Make a well in the middle. Add eggs and water. Mix gently from outside in. Using your palm combine, shape into a ball, wrap in film and let rest 1 hour in refrigerator. Tart: Roll out dough using a rolling pin into a circle that’s 2 mm thick. Brush off excess flour. Butter two 6-8” diameter tart molds. Place dough on mold and work into mold. Remove excess dough. Prick with fork in the center. Add parchment paper on top. Add pie weight (or dry beans) on parchment to hold shape. Place on baking sheet. Bake @ 350 8-10 mins.

Filling: Dice bacon into small cubes. Add to a pan with cold water. Boil 2 minutes. Strain & rinse. Saute in light butter quickly until it has slight color. Strain fat & set aside. Beat the eggs. Add cream, salt, pepper, nutmeg. Pass through chinois & set aside.

Assemble: Remove beans & parchment paper. Add bacon to bottom of tart. Add cheese. Add liquid filling. Don’t fill to top / flatten with fork. Bake @ 350F 10 minutes. Remove mold. Bake another 5 minutes.

Chef Maria has 4 different quiche dinner kits. Visit www.MariasGourmetKitchen.com for details.