This quiche Lorraine recipe is perfect for a spring brunch! Bakes up silky-smooth and creamy, with a flaky crust and plenty of smoky bacon, onion, & cheese.
Preheat the oven to 375 degrees F.
On a lightly floured surface, roll the pie dough out to about 2 inches larger than your pie dish.
Transfer the dough to the pie dish, then trim, roll, and crimp the edge.
Line the crust with parchment and fill with pie weights or dry beans, then bake for 30 minutes.
Chop the bacon roughly and cook in a small skillet over medium heat, until crisp.
Drain the bacon on paper towels; set aside.
Place the eggs, milk, cream, salt, garlic powder, and pepper in a large bowl, and whisk to combine.
Place the cooled bacon, grated cheese, and scallions in the partially baked crust, then pour the egg mixture over and all around.
Bake for an additional 30 to 40 minutes, or until set around the edges but still just a little bit wobbly toward the center.
Cool completely before slicing and serving.
Here are a few more recipe ideas for a spring brunch: