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Quiche Lorraine
A classic French breakfast pie, this Quiche Lorraine has a soft, custardy middle filled with bacon and topped with Gruyere cheese.
Prep Time 30 minutes minutes
Cook Time 35 minutes minutes
Total Time 1 hour hour 5 minutes minutes
Servings 6
Calories 495kcal
- 1 pie crust I use Pillsbury refrigerated dough
- 8 slices bacon cooked and crumbled
- 2 large eggs
- 2 large egg yolks
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 tsp salt
- 1/2 tsp ground white pepper
- pinch fresh nutmeg
- 1/2 cup Gruyere cheese grated
Preheat oven to 375 degrees F.
Press the pie dough into a pie plate and crimp the edges.
Scatter the cooked bacon evenly over the pie dough in the bottom of the plate.
In a bowl, whisk together the eggs, egg yolks, milk, cream, salt, pepper and nutmeg. Pour the egg filling over the bacon in the pie plate.
Sprinkle the shredded Gruyere cheese over the top of the quiche.
Bake the quiche for about 35 minutes, or until the center jiggles a bit and the top is lightly browned. Serve warm or at room temperature.
Calories: 495kcal | Carbohydrates: 19g | Protein: 13g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.04g | Cholesterol: 142mg | Sodium: 612mg | Potassium: 216mg | Fiber: 2g | Sugar: 3g | Vitamin A: 848IU | Vitamin C: 0.3mg | Calcium: 227mg | Iron: 1mg