Michelin-Star French Brunch: Delectable Quiche Lorraine & Fluffy Blueberry Lemon Crêpes

Allergens

Egg, Dairy, Gluten

Ingredients

• For Quiche Lorraine: 1 pie crust 4 large eggs 1 cup heavy cream 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/8 teaspoon nutmeg 1 cup Swiss cheese, grated 1 cup bacon, cooked and crumbled
• pes: 1 cup all
• purpose flour 2 tablespoons sugar 1/4 teaspoon salt 1 1/2 cups milk 3 large eggs 1 tablespoon grated lemon zest 2 tablespoons unsalted butter, melted 1 cup blueberries 2 tablespoons lemon juice

Instructions

1. Prepare Quiche Lorraine:
2. Roll out pie crust and place in a buttered tart pan. Chill for 30 minutes.
3. Preheat oven to 350°F (175°C).
4. In a bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg.
5. Layer half of the cheese and bacon in the crust, then pour in egg mixture. Top with remaining cheese and bacon.
7. In a blender, combine flour, sugar, salt, milk, eggs, lemon zest, and melted butter. Blend until smooth.
9. In a saucepan, combine blueberries and lemon juice. Cook gently until slightly softened.

Chef’s Insight

Use high-quality Swiss cheese for a richer flavor, and cook bacon until crispy.

Notes

Use a buttered, non-stick tart pan for the quiche and a non-stick skillet or crêpe pan for cooking crêpes.