Quiche Lorraine is made with flakey, buttery pie crust and a savory egg custard filling packed with bacon, caramelized shallots, and melted cheese. Perfect for breakfast, brunch, or dinner, hot or cold, the whole family is guaranteed to love this easy recipe!
Cook the bacon over medium heat until crispy and remove from the skillet. Drain most of the fat from the skillet, leaving about 1 tablespoon inside. Chop the bacon into small ¼-½ inch strips.
Still on over medium heat, cook the shallot in the bacon fat until translucent. Once cooked, remove from heat and set aside.
In a large bowl, whisk together the eggs, heavy cream, nutmeg, salt, and pepper. Then add the bacon, shallots, and half both the gruyere and swiss cheese to the bottom of the crust. Pour in the egg mixture and top with the remaining cheese.
Bake for in the oven. The center should have a slight wiggle but be set. Allow it to cool on a wire rack.