Zookeeper’s Quiche

Written By: Marlene Osteen | Issue: March 2025 | Photograph By: Susan Renfro

Quiche first came to the attention of the American public in the 1950’s when Craig Claiborne, who started as food editor of the New York Times in 1957, created the classic recipe with bacon, onion, and cheese to fill a pie dish.

The original Quiche Lorraine came to us from Alsace-Lorraine. that beautiful region of France bordering the Rhine, Germany, and Switzerland where the cookery is simple and elegant, and the cuisine is classed as one of its most enduring arts. Years later Julie Child reminisced about her love of quiches writing, “What lovely little suppers we used to have in the sixties, when real people ate quiche.”

In Cashiers, Zookeeper Bistro owners John and Tanya Saporito have perpetuated this savory French tradition, serving up their luscious buttery, bacon-y, and custardy renditions since opening their doors 16 years ago.

On busy weekends, Chef John frequently supplements the classic recipe with a second variation that reflects seasonal ingredients and the kitchen’s creative approach. So adored is the restaurant’s quiche that enthusiastic customers frequently take them home by the dozen for gatherings and gifts.

Though some theories vary regarding the ingredients of the original quiche, some factors are unchanging – the basic pastry shell and the egg and cream which fill it.

At Zookeeper, this is generously enriched by additions of bacon, ham, and cheese.

The recipe which follows is one of the best. Zookeeper’s quiche, creamy and golden, tender of filling and flaky of crust, with a lush richness, needs only the accompaniment of a simple salad to turn it into dinner.

Zookeeper Bistro Quiche Recipe

For the Pie Shell

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, chilled and cut into small cubes
3-4 tablespoons ice water

Instructions for Pie Shell

1. In a large bowl, combine the flour and salt.
2. Cut in the butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
3. Add ice water, one tablespoon at a time, mixing gently until the dough holds together.
4. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5. Roll out the chilled dough on a floured surface to fit a 9-inch deep-dish pie plate. Press into the plate, trim excess dough, and crimp the edges. Chill while preparing the filling.

For the Quiche Filling

1 quart heavy whipping cream
5 large eggs
Salt and pepper to taste
4 oz diced bacon
4 oz diced cooked ham
2 oz diced sweet onion
1/2 cup shredded Gruyère cheese

Instructions for Filling

1. Preheat the oven to 325°F (163°C).
2. In a bowl, thoroughly whisk together the eggs, heavy cream, salt, and pepper until smooth.
3. In a skillet, sauté the bacon until crispy. Add the onion and ham, and sauté for an additional 5 minutes. Let the mixture cool slightly.
4. Spread the cooled bacon, onion, and ham mixture evenly in the prepared pie shell. Sprinkle Gruyère cheese on top.
5. Pour the egg and cream mixture over the filling, ensuring it covers the ingredients evenly.
6. Bake for 50 minutes, or until the quiche is set and lightly golden on top.
7. Let the quiche rest for 15 minutes before slicing into 4-6 pieces. Serve warm or at room temperature.