Eggs Lorraine
Elevate your brunch table with the irresistible charm of Eggs Lorraine, a decadent twist on the classic quiche Lorraine. Featuring a buttery, flaky homemade crust filled with crispy crumbled bacon, creamy Gruyère cheese, and a rich, velvety custard infused with nutmeg, this dish offers a perfect balance of savory indulgence. A touch of chopped green onions adds a fresh pop of flavor, while a golden-baked top beckons with its picture-perfect allure. Ready in just over an hour, this crowd-pleasing recipe is ideal for brunch gatherings, holiday celebrations, or even a luxurious breakfast-for-dinner treat. Impress your guests with this elegant and satisfying dish that combines timeless flavors in every comforting slice.
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 1 cup All-purpose flour
- 2 tablespoons Cold water
- 8 slices Bacon
- 4 large Eggs
- 1.25 cups Heavy cream
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Nutmeg
- 1 cup (grated) Gruyère cheese
- 2 tablespoons (chopped) Green onions
Instructions
Preheat your oven to 375°F (190°C).
Prepare the crust: In a medium bowl, cut 2 tablespoons of butter into 1 cup of all-purpose flour using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add 2 tablespoons of cold water, mixing until the dough comes together into a ball.
Roll the dough out on a lightly floured surface into a circle large enough to fit a 9-inch pie dish. Transfer the dough to the pie dish and press it evenly into the bottom and up the sides. Trim any excess dough, and use a fork to prick holes across the bottom. Bake the pie crust in the preheated oven for 10 minutes, then set it aside to cool slightly.
While the crust pre-bakes, cook the bacon in a skillet over medium heat until crispy. Remove the bacon and place it on paper towels to drain. Once cooled, crumble the bacon into small pieces.
In a mixing bowl, whisk together 4 large eggs, 1 1/4 cups of heavy cream, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of nutmeg until well combined.
Sprinkle the crumbled bacon evenly over the pre-baked crust. Add 1 cup of grated Gruyère cheese and 2 tablespoons of chopped green onions on top of the bacon.
Gently pour the egg and cream mixture over the bacon, cheese, and green onions in the crust, ensuring it is evenly distributed.
Bake the dish in the preheated oven for 30–35 minutes, or until the filling is set and the top is golden brown. You can test doneness by inserting a knife into the center—it should come out clean.
Allow the Eggs Lorraine to cool for 5–10 minutes before slicing and serving warm.
Nutrition Facts
Calories |
2786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.5 g | 267% | |
| Saturated Fat | 112.0 g | 560% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 1318 mg | 439% | |
| Sodium | 3733 mg | 162% | |
| Total Carbohydrate | 96.1 g | 35% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 1.9 g | ||
| Protein | 99.1 g | 198% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 1488 mg | 114% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 880 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
