This quiche goes beyond the notable quiche Lorraine. It has crisp bacon bits and a custard filling, but also quickly caramelized onions, Gruyere cheese and chives. Make it a day ahead if you’d like, then gently reheat it to serve warm or at room temperature.
A quiche is best baked in a metal quiche pan or springform pan with a removable bottom. That makes it easy to remove and transfer to a serving platter. Since a quiche is rich, I like to pair it with a refreshing salad--here, a shredded carrot and radish mixture. Dessert is a wonderful compote of prunes stewed in red wine and Port.
For a shortcut when making the quiche, you can use refrigerated, ready-to-roll pie crust that can be rolled to fit the pan and baked according to the directions on the package.
Combine the sugar, water and vanilla bean in a small saucepan. Boil 5 minutes. (The syrup can be made 1 week ahead and refrigerated. Remove the vanilla bean before using.)
Put the syrup, prunes, Port, red wine and zest in a nonaluminum saucepan. Bring to boil, then reduce the heat to a simmer; cook, uncovered, 2 minutes. Transfer to a bowl to cool.
Cover airtight; refrigerate for at least 2 days or up to 2 weeks. Serve chilled.