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.
For a more rustic look, crumble the goat cheese and scatter it over the filling instead of arranging the slices in the tart shell. More Brunch Recipes