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Quiche Lorraine
Quiche Lorraine
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 4
  • 1 recipe of pie crust, cold
  • 1 cup dried beans (or pie weights)
  • 6 slices of bacon
  • 4 ounces of gruyere cheese, grated
  • 3 eggs
  • 1 cup heavy cream
  • ½ tsp of salt
  • black pepper
  1. Preheat the oven to 375.
  2. Make 1 recipe of pie crust and refrigerate for at least one hour. Roll out to a thirteen inch round. Place into a nine inch pie pan, carefully pinching the edges to seal to the pan. Or use a fork to press the edges all the way around the rim. Use a fork to poke holes throughout the entirety of the crust. Every inch or so.
  3. Cover the pie crust with aluminum foil entirely. Then cut an equally large square of aluminum foil. Pour the dry beans into the foil square. Twist the top of the square to make it into a sort of sealed bag. Place the beans in the center of the aluminum covered crust. Bake for 15 minutes. Remove the beans and the foil. Bake uncovered for 8 minutes.
  4. While the crust is baking, fry the bacon in slices. Once crispy, move to a paper towel lined plate. Use your fingers to crumble the bacon up into bits. Add the grated cheese evenly to the bottom of the pie crust. Add the crumbled bacon.
  5. Whisk your eggs and heavy cream with the salt and pepper in a medium bowl. Pour over the bacon and cheese. Bake for 35 minutes or until puffy and browned. Cool for 10 minutes then serve warm.
Recipe by Tastemaker Blog at https://tastemakerblog.com/2019/01/17/quiche-lorraine/