This iteration of our popular potato-crust quiche recipe throws a spotlight on the timeless ingredients of a Quiche Lorraine. A rich, indulgent filling comprising of eggs, hefty chunks of bacon, Gruyère cheese, and Parmesan cheese, all harmoniously baked inside a perfectly cooked Yukon Gold potato crust. This crust presents an appealing crunch, with golden-brown sides to boot. To amplify its flavors, we brush saved bacon fat on the skillet's bottom and the crust, adding a tasty smoky undertone. This quiche can be enjoyed standalone, or paired with a fresh green salad and a glass of mimosa for a wholesome brunch experience.

Dispose yourself to a slice of the renowned Lorraine region of France with this savory pastry - the Quiche Lorraine, classically composed of an egg filling laden with lardons, rich cream, bacon, a pinch of salt and pepper, and a touch of nutmeg at times, all encased within a shortcrust pastry. It's worth noting that the traditional French version sticks to these ingredients, excluding cheese which features in modern recipes.

Are you out of Gruyère? No worries, semi-hard cow’s milk cheeses with mild flavors like Emmental, Comté, or American Swiss work as a superb substitute.

To craft this hearty dish, you’ll need: 1 (24-ounce) package of baby Yukon Gold potatoes, 2 tablespoons plus 1 1/2 teaspoons of kosher salt, 8 thick-cut bacon slices, 6 ounces of shredded Gruyère cheese, 2 ounces of shredded Parmesan cheese, 8 large eggs, 1/2 cup heavy whipping cream, and 1 teaspoon dry mustard. You’ll also need fresh ground black pepper for garnishing.

Here’s a quick tip for forming the potato crust-use your hands. It’s the simplest way to press the potatoes into the bottom crust and the skillet's sides. Alternatively, you can use the base of a measuring cup or an offset spatula- greased with some extra bacon fat or cooking spray to keep those starchy potatoes from sticking to the surface.

Your quiche, once baked, can be stored in the fridge covered in plastic wrap for up to three days. You can serve it warm or at room temperature to your liking.

Indulge in this delicious delight while it's fresh out of the oven, and remember to garnish with some more cooked bacon and a hint of pepper before serving!