The perfect dish for any special brunch or luncheon! Quiche Lorraine is a savory egg custard baked in a pie crust with crisp bacon, scallions, and Swiss cheese. Make it in 1 hour with refrigerated dough!
Allow pie dough to come to room temperature, about 15 minutes. Unroll and place in pie plate, turning edges under and crimping.
Sprinkle the crumbled, cooked bacon over the crust. Sprinkle scallions and 1 cup of the Swiss cheese on top of the bacon.
Whisk together eggs, cream, and milk. Add salt, pepper, and nutmeg. Carefully pour egg mixture into crust. Sprinkle with remaining cheese and a dash of ground red pepper.
Bake 40 - 45 minutes or until lightly browned and set in middle. Cool 15 minutes before serving.
If you’re using homemade dough, be sure to blind bake the crust for a few minutes before adding the filling.
Pay attention to how you layer the ingredients for best results. Pouring the egg mixture over the other ingredients keeps them scattered throughout the filling (instead of floating along the top). It also allows you to whisk the eggs and milk into a nice, smooth mixture.
Bake on a lower rack in the oven to help the crust brown along the bottom.
Allow the bacon and cheese quiche to cool for about 15 minutes before slicing and serving.