Quiche Lorraine
A tender, flaky pastry filled with smoky bacon, nutty gruyère, and a silky egg-cream custard. It's rich without being heavy—brilliant for brunch or a simple dinner with a green salad.
1 ¼ cup all-purpose flour, sifted
6 tbsp unsalted butter, cold, cut into small cubes
½ tsp salt
2 tbsp ice water
1 pie crust, 9-inch, homemade or refrigerated
8 oz bacon, thinly sliced
1 shallot, finely chopped
4 eggs, room temperature
1 cup heavy cream
½ cup milk, whole
8 oz gruyere cheese, grated
¾ tsp salt
½ tsp black pepper, freshly ground
1 pinch nutmeg, freshly grated
1 egg, beaten (for egg wash)
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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