Quiche Lorraine
This easy quiche Lorraine recipe, filled with savory bacon and cheese, is a perfect addition to any brunch spread.
Ingredients
- All Purpose Flour, for dusting
- 1batch homemade pie crust, chilled at least 2 hours
- 8bacon slices
- 1Shallot, finely chopped
- 1.5 cupGruyère, shredded divided
- 6 largeEggs
- 1.5 cupHeavy Cream
- pinchCayenne
- pinchfresh nutmeg, grated
- Kosher Salt
- Ground Black Pepper, freshly
Instructions
- 1
Arrange a rack in center of oven; preheat to 375°. On a lightly floured surface, roll out dough to 1/4" thick. Loosely drape over a 9" pie plate and crimp edges. Refrigerate until ready to use.
- 2
In a large skillet over medium heat, cook bacon, turning occasionally, until crispy, about 8 minutes. Transfer to a paper towel-lined plate to drain, then crumble.
- 3
Scatter crumbled bacon over dough. Top with shallot and 1 cup Gruyère.
- 4
In a large bowl, whisk eggs, cream, cayenne, and nutmeg; season with salt and black pepper. Pour over shallot mixture. Sprinkle with remaining 1/2 cup Gruyère.
- 5
Bake quiche until crust is golden brown and eggs are cooked through, about 40 minutes. Let cool 15 minutes before slicing.