Quiche Lorraine

All the delicious things you love about breakfast, served in a compact quiche!


  • Crust -
  • 1 ¼ c. all-purpose flour
  • ½ tsp. kosher salt
  • ½ c. (1 stick) cold butter, cubed
  • 3 tbsp. ice water
  • Quiche -
  • 8 slices bacon
  • 1 ½ c. shredded Gruyère, divided
  • 1 shallot, minced
  • 6 large eggs
  • 1 ½ c. heavy cream
  • Pinch of cayenne
  • Pinch of nutmeg
  • Kosher salt
  • Freshly cracked black pepper


  • Make the crust: In a large bowl whisk together flour and salt until combined. Using your hands, add butter, working it into the flour until the mixture resembles pea-size crumbs. Add ice water by the tablespoon until the mixture forms into a crust. Form into a disc, wrap in plastic wrap, and refrigerate until firm, 30 minutes.
  • Preheat oven to 375°. On a lightly floured surface, roll out crust until ¼” thick. Loosely drape over a 9” pie plate and crimp edges. Refrigerate until ready to use. In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Transfer to a paper towel-lined plate to drain.
  • Scatter cooked bacon on pie crust with 1 cup Gruyère and shallot. In a large bowl, whisk together eggs, cream, cayenne, and nutmeg and season with salt. Pour mixture over bacon and cheese. Sprinkle with remaining 1/2 cup cheese.
  • Bake until crust is golden and eggs cooked through, 40 minutes. Let cool 15 minutes before slicing and serving.

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