BuzzCatz Coffee & Sweets in Orange Beach, Ala., makes bacon- and Gruyere cheese-stuffed Quiche Lorraine every morning. Manager Juanita Hendrix and Kimberly Asbury, the main cook and pastry chef at BuzzCatz, shared the recipe for their signature dish at the 2017 World Food Championships. The quiche is best accompanied by BuzzCatz's savory red onion jam.

By | November 27, 2017

Ingredients

Quiche Lorraine
  • 2 cups heavy cream
  • 2 whole eggs
  • 4 Tbsp. egg yolks
  • prepared pie crust
  • ½ cup bacon, cooked and crumbled
  • ¼ cup Gruyere cheese, grated
  • ¼ cup onion, chopped
  • pinch nutmeg
  • salt
  • pepper

Instructions

1. Preheat oven to 350 degrees F.

2. Mix all wet ingredients together and set aside.

3. Prepare a homemade or store-bought crust and press into a pie plate.

4. Fill crust with dry ingredients.

5. Pour wet ingredients into crust, over dry ingredients.

6. Bake for 35 minutes or until the quiche does not jiggle when you shake the pie plate.

7. Let rest, preferably for 1 hour. Serve with red onion jam or salad.


Photo by James Harris.

Related Stories & Recipes

Asparagus and Seafood Quiche

This quiche came from one of my oldest, dearest friends in the world, Sue Boore Foster. Sue’s father, Frank Boore, was the longtime owner of two beloved St. Petersburg restaurants, Aunt Hattie’s an...

Ingredients

Quiche Lorraine
  • 2 cups heavy cream
  • 2 whole eggs
  • 4 Tbsp. egg yolks
  • prepared pie crust
  • ½ cup bacon, cooked and crumbled
  • ¼ cup Gruyere cheese, grated
  • ¼ cup onion, chopped
  • pinch nutmeg
  • salt
  • pepper
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60