Quiche Lorraine

Photo: Donna Alvita · CC BY-SA 4.0 · source

A tall, silky custard of eggs, cream, smoky bacon and nutty Gruyère in a flaky crust. Brunch that reheats all week.

Ingredients

• 1 refrigerated pie crust
• 12 oz bacon, chopped
• 1 onion, diced
• 6 oz Gruyère, shredded
• 6 eggs
• 1 cup heavy cream
• ¾ cup milk

From your pantry: Nutmeg, salt, pepper.

Instructions

1. Heat the oven to 375°F. Fit the crust into a 9-inch pie dish, prick all over, line with foil and weights and blind-bake 15 minutes. Remove the foil and bake 5 minutes more.
2. Cook the bacon until crisp and the onion in the bacon fat until soft.
3. Whisk the eggs, cream, milk, a pinch of nutmeg, ½ tsp salt and pepper.
4. Scatter bacon, onion and Gruyère in the crust and pour over the custard.
5. Lower the oven to 350°F and bake 35 to 40 minutes, until just set with a slight wobble in the center. Cool 15 minutes before slicing.

Tip: Pull it while the middle still jiggles. It sets as it cools and stays silky.

Nutrition per serving

Good for

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