Quiche  Lorraine

Quiche Lorraine is made  with a flaky buttery crust and a rich, creamy, and savory filling made with eggs, crispy bacon, caramelized onions, and cheese. This is a perfect addition to any brunch, lunch, or dinner table.


Eggs | Bacon | Pie Dough Gruyere Cheese | Onion   Heavy Cream

Line a nine-inch pie plate with pie dough. Flute the edges and chill in the refrigerator for 30 minutes. Then line with parchment paper and fill with pie weights or dried beans.


Bake until the edges  are lightly brown, about  10 minutes. Remove pie weights, then prick the crust with a fork. Bake crust for about 8  more minutes.

Cook bacon and onion until the bacon is crisp. Add to the par-baked pie shell and top with shredded cheese.

Whisk eggs and heavy cream, season to taste and pour over cheese. Bake for 40-45 minutes or just until center is set. Allow to cool for 15 minutes before serving.


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