Breakfast for 4
Quiche Lorraine
A deep-dish crust holds bacon, shallots, Gruyère, and seasoned cream custard baked until firm.
Typical price
$9.92for 4 servings
$2.48 per serving$9.92 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: onceuponachef.com
- 80 minstart to table
- Mediumdifficulty
- 4servings as written
- $$typical cost tier
FrenchBudgetBreakfastsCold-weather comfortWinter
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Frozen potatoes, dumplings, pizza$0.14/oz typical | 1 oz | $0.14Typical price |
| Bacon$6.49 each typical | 0.75 | $4.33Typical price |
| Leeks and shallots$3.49/lb typical | a little | $0.33Typical price |
| Eggs$0.30 each typical | 4 | $1.20Typical price |
| Heavy cream$0.22/oz typical | 10 oz | $2.28Typical price |
| Swiss, provolone, gouda$0.40/oz typical | 4 oz | $1.60Typical price |
| Total for the servings shown | $9.92 | |
Pantry staples you likely have
Dried herbs, spices and seasoning blends
Not included in the cost.
Ingredients
- 1 9-inch deep-dish frozen pie crust
- 8 oz thick-cut bacon
- 1/2 cup chopped shallots
- 4 large eggs
- 1 1/4 cups heavy cream
- 1/4 tsp salt
- 1/8 tsp cayenne pepper
- 1 pinch ground nutmeg
- 4 oz gruyère
Steps
- Heat the oven to 375 F and bake the frozen 9-inch pie crust on a baking sheet for 10 minutes.
- Cook the bacon in a skillet over medium heat for 7 minutes, then drain it and cook the shallots for 3 minutes.
- Whisk the eggs, heavy cream, salt, cayenne, and nutmeg in a bowl until combined.
- Layer the bacon, shallots, and Gruyère in the warm crust, then pour the egg mixture over them.
- Bake the quiche at 375 F for 35 to 40 minutes, until the center is firm and reaches 160 F.
- Cool the quiche for 10 minutes before slicing.
Swaps
- Heavy cream for Evaporated or condensed milkabout $0.08/oz less at typical prices
Main ingredient on sale this week? See what to make with bacon on sale.
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