Quiche Lorraine: Perfect for Brunch or Breakfast
This Quiche Lorraine is a showstopper for brunch! Pair with roasted asparagus and baby potatoes for a complete meal that’s perfect for Easter Brunch, Mother’s D
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Cooking tools:
- Pie weights
- Fine-mesh sieve
- Muffin tin
- Pie dish
- Cooling rack
- Skillet
- Mixing bowl
- Whisk
- Slotted spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Grater
- Oven
- Stove
- Microwave
- Parchment paper
- Paper towel
- Plate
- Aluminum foil
- Plastic wrap
- Zip-top bag
- Airtight container
- Refrigerator
- Freezer
- Serving platter
Ingredients
- 1 (9-inch) unbaked pie crust (homemade or store-bought)
- 6 to 8 slices of thick-cut bacon, chopped
- 1 cup shredded Gruyère cheese (or Swiss cheese)
- 1/4 cup finely chopped shallots or yellow onion
- 4 large eggs
- 1 1/2 cups heavy cream (or a mix of half-and-half)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- A pinch of ground nutmeg
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