Breakfast & Brunch Free recipe

Quiche Lorraine

Quiche Lorraine is weekend brunch done right -- a savory custard tart with bacon and Gruyere in a flaky crust. Plan on roughly 75 minutes from start to finish, and it serves 6.

Prep: 20 min Cook: 55 min Total: 75 min

75Minutes

6Servings

4.5Rating

MediumLevel

Why you'll love this recipe

Scales up easily for a crowd -- just multiply the ingredients.
Leftovers hold up well for lunch the next day.
Built for contrast -- a crisp exterior with a tender, juicy interior.

Ingredients

Makes 6 servings

1 pie crust
6 slices bacon, chopped
1 cup shredded Gruyere
4 eggs
1.5 cups heavy cream
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp black pepper

Estimated Nutrition (per serving)

355Calories

32gFat

2gCarbs

15gProtein

Estimated from the ingredients above; actual values vary by brand and exact measurements.

Method

Step 1
Heat the oven to 375 degrees F. Fit the crust into a pie dish, prick the base with a fork, and blind-bake 12 minutes until lightly set.
Step 2
Cook the bacon until crisp, then drain.
Step 3
Whisk the eggs, cream, salt, nutmeg, and pepper together until smooth.
Step 4
Scatter the bacon and Gruyere over the baked crust.
Step 5
Pour the egg mixture over the top.
Step 6
Bake 35 to 40 minutes until the center is just set with a slight jiggle. Cool 15 minutes before slicing.

Cook's tips

Store leftovers in an airtight container in the fridge for up to 4 days.
Taste and adjust the seasoning right before serving -- salt levels vary a lot between brands of broth, sauce, and canned goods.
Prep all the ingredients before you start cooking; this one moves quickly once it is on the heat.

Keep cooking