This Hot Honey Quiche Lorraine Will Change Brunch Forever

Forget the classic, slightly predictable quiche you think you know. We’re taking the timeless French tart and giving it a 21st-century makeover that will blow your mind. This isn’t just a recipe; it’s an upgrade. By weaving in two of today’s most exciting culinary trends—the tangy complexity of sourdough and the addictive kick of hot honey—we’re turning a brunch staple into a showstopper.

The soul of a traditional Quiche Lorraine lies in its harmonious blend of smoky bacon, creamy egg custard, and nutty Gruyère cheese, all nestled in a flaky pastry shell. We’ve kept that beautiful soul but dressed it up for the modern palate. The result is a quiche that’s rich and savory, yet punctuated by a subtle tang from the crust and a surprising sweet-and-spicy heat that cuts through the richness in the most delightful way. It’s familiar enough to be comforting but bold enough to feel brand new. Get ready to bake the best quiche of your life.

Hot Honey Sourdough Quiche Lorraine

This recipe elevates the classic with a crisp, tangy sourdough crust and bacon glazed with a spicy-sweet hot honey.

• Yields: 8 servings
• Prep time: 40 minutes
• Cook time: 50-60 minutes
• Chilling time: 1 hour

Ingredients

For the Sourdough Pie Crust:

• 1 ¼ cups (150g) All-purpose flour
• ½ tsp Kosher salt
• ½ cup (113g) Cold unsalted butter, cut into ½-inch cubes
• ¼ cup (50g) Sourdough starter, active and bubbly
• 2-3 tbsp Ice water

For the Hot Honey Bacon:

• 6 slices (about 6 oz) Thick-cut bacon, chopped
• 2 tbsp Honey
• ½ tsp Red chili flakes (or more, to taste)

For the Custard Filling:

• 1 tbsp Unsalted butter
• 2 Shallots, finely chopped
• 4 Large eggs
• 1 ½ cups Heavy cream
• ½ tsp Kosher salt
• ¼ tsp Freshly ground black pepper
• Pinch of freshly grated nutmeg
• 1 ½ cups (about 5 oz) Gruyère cheese, grated

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Instructions

1. Step 1: Make the Sourdough Pie Crust
   In a large bowl, whisk together the flour and salt. Add the cold butter cubes and toss to coat. Using your fingertips or a pastry blender, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Add the sourdough starter and 2 tablespoons of ice water. Mix with a fork until the dough just begins to come together. If it’s too dry, add another tablespoon of water. Gently knead the dough on a lightly floured surface just once or twice to form a cohesive disc. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour.
2. Step 2: Prepare the Crust for Baking
   Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch deep-dish pie pan. Trim and crimp the edges as desired. Prick the bottom of the crust with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Place the pie pan on a baking sheet and blind-bake for 15-20 minutes, or until the edges are lightly golden. Carefully remove the parchment and weights and bake for another 5-7 minutes, until the bottom looks dry. Set aside to cool slightly. Reduce the oven temperature to 350°F (175°C).
3. Step 3: Cook the Hot Honey Bacon
   While the crust bakes, place the chopped bacon in a medium skillet over medium heat. Cook, stirring occasionally, until crisp (about 8-10 minutes). Drain off all but 1 tablespoon of the rendered fat. Reduce the heat to low, add the honey and red chili flakes to the skillet with the bacon. Stir continuously for 1-2 minutes until the bacon is fully glazed and the honey is fragrant. Be careful not to burn the honey. Remove from heat and set aside.
4. Step 4: Prepare the Custard Filling
   In the same skillet (or a new one), melt 1 tablespoon of butter over medium heat. Add the finely chopped shallots and cook until soft and translucent, about 3-4 minutes. In a large bowl, whisk the eggs until smooth. Whisk in the heavy cream, salt, pepper, and nutmeg until well combined.
5. Step 5: Assemble and Bake the Quiche
   Sprinkle the sautéed shallots evenly over the bottom of the pre-baked crust. Top with the grated Gruyère cheese, followed by the hot honey bacon. Carefully pour the egg and cream mixture over the fillings. Bake on the baking sheet at 350°F (175°C) for 35-45 minutes, or until the center is just set (it should have a slight wobble) and the top is golden brown.
6. Step 6: Cool and Serve
   Let the quiche cool on a wire rack for at least 15 minutes before slicing. This allows the custard to set fully, ensuring clean slices. The quiche can be served warm or at room temperature. It pairs beautifully with a simple green salad with a vinaigrette dressing.

A Modern Classic for Any Occasion

And there you have it—a Quiche Lorraine that's anything but ordinary. The crisp, tangy sourdough crust provides the perfect foundation for the rich, savory custard, while the hot honey bacon adds a surprising layer of sweet heat that keeps every bite interesting. It's a testament to how a few thoughtful updates can transform a beloved dish into a new masterpiece.

Feel free to make this recipe your own. Swap the bacon for smoked salmon, or use a different cheese like sharp cheddar or Comté. For a vegetarian option, replace the bacon with sautéed wild mushrooms and a sprinkle of smoked paprika. No matter how you slice it, this updated classic is sure to become a new favorite at your table. Happy baking!