Handle the Heat · by Tessa Arias★ 4.9 (108)
Quiche Lorraine
NUTRITION · PER SERVING225M COOK
CAL 29%·PRO 40%
CARBS 24G17% OF CAL
3G FIBER3G SUGAR18G OTHER
FAT 45G70% OF CAL
19G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic egg quiche with bacon, caramelized onions, and Gruyère in a buttery crust. A rich, creamy main that works for brunch, lunch, or dinner with a salad.
mainfrenchegg disheggs⚙️ food processor🍪 sheet pan🍳 skillet🔥 oven
View the full recipe on Handle the Heat →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 ¾ cup (222 grams) all-purpose flour
- ½ teaspoon fine sea salt
- ½ teaspoon paprika, (optional)
- 10 tablespoons (141 grams) unsalted butter, (cold and cubed)
- 1 egg, (cold)
- 3 tablespoons water, (ice cold)
- 12 ounce package (10-12 strips) bacon
- 1 red onion (about ½ pound or 225 grams whole), (finely sliced)
- 4 eggs, (at room temperature)
- ½ cup (113 grams) whole milk
- ½ cup (113 grams) heavy cream
- ¼ teaspoon fine sea salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne, optional
- 1 ¼ cups (141 grams or 1/3 pound) Gruyère, (shredded and divided)
At a glance
PER SERVING · TIME 225M
CAL 29%·PRO 40%
CARBS 24G17% OF CAL
3G FIBER3G SUGAR18G OTHER
FAT 45G70% OF CAL
19G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 55m
- Cook
- 50m
- Sodium
- 722mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 334mg
- Calcium
- 236mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 55M
- SODIUM
- 722MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.