Impossibly Creamy Deep Dish Quiche Lorraine with Flaky Crust

with Pear & Gorgonzola

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Recipe Snapshot

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[{"selector":"#anim-4ec1480e-a5b9-46c1-9763-87b3d80f384b","keyframes":{"opacity":[0,1]},"delay":1000,"direction":"normal","duration":400,"easing":"linear","fill":"both"}] [{"selector":"#anim-61796eae-b348-4315-b750-5369e92a14ba","keyframes":{"transform":["rotate(-19deg) rotate(-540deg) scale(0.1) rotate(19deg)","none"],"opacity":[0,1]},"delay":1000,"duration":1000,"fill":"both","iterations":1}] More details here

Ingredients

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Make the custard base with eggs and heavy cream.

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Season the mixture with salt, pepper, nutmeg.

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Fry up some bacon lardons, then add them to the pre-baked pie crust with shredded Gruyere cheese.

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Pour the custard base on top, along with a little reserved bacon and Gruyere.

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The bacon and Gruyère quiche will cook at two temperatures.

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The crust turns flaky and golden brown, while the filling remains luscious and creamy!

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Serve & enjoy!

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Meet Author

[{"selector":"#anim-3793efe4-c60c-4a8d-ac50-4f61c930b29d","keyframes":{"transform":["translate3d(0px, -20px, 0)","translate3d(0px, 0px, 0)"]},"delay":1000,"direction":"normal","duration":500,"easing":"cubic-bezier(0.165, 0.84, 0.44, 1)","fill":"both"}] [{"selector":"#anim-3061da8f-a7e4-49ac-b72b-80eede945f6f","keyframes":{"opacity":[0,1]},"delay":1000,"direction":"normal","duration":400,"easing":"linear","fill":"both"}] [{"selector":"#anim-aa2bde6a-39c2-42a2-8c60-3b210f2a4309","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-12d1f221-5668-4dfa-92a8-31dfd2fc2808","keyframes":{"transform":["translate3d(0px, 583.69013%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-3ba71140-db95-4131-8e4f-56dbea1e3bb8","keyframes":{"opacity":[0,1]},"delay":1000,"direction":"normal","duration":400,"easing":"linear","fill":"both"}] [{"selector":"#anim-3bf3c02e-16ff-4dcb-8305-74f1792cdd6b","keyframes":{"opacity":[0,1]},"delay":1500,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-58f36f5c-b442-448c-a714-6a3b9479235d","keyframes":{"transform":["rotate(-318deg) translate3d(-584.61537%, 0px, 0) rotate(318deg)","rotate(-318deg) translate3d(0px, 0px, 0) rotate(318deg)"]},"delay":1500,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b3d04f34-cc19-46bc-8aa5-6007facff032 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(0, -18.69918649853973%, 0) translate(-1.2390950337292597%, 9.349593495934961%) scale(0.8130081300813008)","translate3d(0, 0%, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] More about Ari

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with Pear & Gorgonzola

Crisp Endive Salad

Recipe Snapshot

Servings

8

Total Time

4 h 5 mins

Course

breakfast

Ingredients

Make the custard base with eggs and heavy cream.

Step 1

Season the mixture with salt, pepper, nutmeg.

Step 2

Fry up some bacon lardons, then add them to the pre-baked pie crust with shredded Gruyere cheese.

Step 3

Pour the custard base on top, along with a little reserved bacon and Gruyere.

Step 4

The bacon and Gruyère quiche will cook at two temperatures.

Step 5

The crust turns flaky and golden brown, while the filling remains luscious and creamy!

Step 6

Serve & enjoy!

Meet Author

Ari

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