Quiche Lorraine: Savory, Crumbly Brunch Perfection

Quiche Lorraine


1 3/4 cups all-purpose flour

8 tbsp. unsalted butter, cubed and chilled

1 tsp. salt

3 eggs

3/4 cup grated Gruyère (or Swiss)

1/2 cup heavy cream

1/2 cup milk

3 slices bacon, finely chopped (I prefer diced ham!)


1/4 teaspoon cayenne pepper

1/4 teaspoon nutmeg

Chopped chives, for garnish

1.) Place flour, butter, and salt in a bowl; using your fingers, rub together until pea-size crumbles form. Add 1 egg and 1 tbsp. ice-cold water; stir until dough forms. Briefly knead until smooth; form into a disk. Wrap and chill for 1 hour.

2.) Whisk together remaining eggs, cheese, cream, milk, salt, pepper, cayenne, and nutmeg in a bowl. Cook bacon in a small skillet over low-to-medium heat to render its fat, about 12 minutes; cool. Add to egg mixture; set filling aside.

3.) Preheat oven to 375°. Roll dough into a 13" circle; transfer to a 11" pie dish, pressing into bottom and sides. Trim excess dough; chill for 30 minutes. Prick bottom with a fork; cover with parchment paper, fill with dried beans, and bake until set, about 20 minutes. Remove paper and beans; bake until light brown, about 15 minutes.

4.) Reduce oven temperature to 325°; pour filling into crust. Bake until just set, about 20 minutes; garnish with chives. Allow to sit for at least 5 minutes before cutting. Serve hot or chilled.


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