With a tender, flaky, and lightly sweet crust, and a rich, creamy filling packed with smoky bacon, this Quiche Lorraine is perfect for brunch, served warm or at room temperature. Chef Ludo Lefebvre uses a clever layer of shredded cheese to seal the bottom crust before adding the egg custard filling, preventing a soggy bottom. Feel free to swap out the cheddar for gruyere for a nutty, salty flavor.
These fantastic recipes include star chef Thomas Keller's over-the-top mushroom quiche and a reinvented quiche Lorraine.
5 Pans You Can Use to Make Quiche
Do you want a tall quiche with tons of filling or something more simple?