Quiche Lorraine
A delicious savory breakfast, perfect to impress guests at a brunch! The mix of crunchy crust and bacon combined with the creamy mixture of eggs and cheese make this the most delicious breakfast!
Equipment
- 9 in Pie or tart pan
Ingredients
- 6 slices Bacon cut into small pieces
- 1 Shallot diced
- 6 Eggs
- 1 cup Heavy cream
- ½ cup Milk
- ¼ tsp Salt
- 1 cup Gruyere Cheese grated
- ¼ cup Parmesan Cheese grated
- 1 tbsp Green Onion or Chives thinly sliced
- 1 ½ tsp Black Pepper
- ⅙ tsp Nutmeg
- pinch Cayenne
- pinch Paprika
Instructions
Preparing Pie Crust
- 1. Roll the prepared dough out on a floured surface into a 14 inch circle. Wrap the dough around the rolling pin and carefully unroll it over the pie dish. Lift the edges and push the dough down into the pan so that it's flush against the pan all around. Trim the excess dough and place it in the fridge for 30 minutes, then in the freezer for 20.
- Preheat the oven to 375℉. Using a fork, poke some holes into the crust on the bottom and the sides (if you leave it in the freezer too long this will crack it!). Line the dough with tin foil, pressing it down to tough all sides of the crust. Fill it with pie weights (or dried beans) and place it on a baking sheet.
- Bake for 20 minutes, then remove the foil and bake for another 10, or until the crust is light brown.
Quiche Filling:
- Cook the bacon in a skillet over medium high heat until crisp. Remove with a slotted spoon and set on a paper towel lined plate.
- Remove all but a tablespoon of bacon grease from the pan and add the minced shallot. Cook until it's soft and translucent. Set aside with bacon.
- In a bowl, whisk together the eggs, cream, milk, and seasonings until combined.
Assembly:
- In a cooled crust, sprinkle the cooked bacon and shallots evenly over the bottom, and top with grated gruyere. Put the baking sheet in the oven to get warm.
- Slowly pour the egg mixture on top so that it's about ½ an inch below the rim. Sprinkle the top with parmesan and green onions, if using.
- Bake for about 40 minutes, or until the quiche is golden brown. Insert a toothpick into the middle to check its doneness. The center should feel set but still a little jiggly!