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Caviar only orders ship free at $150. Seafood orders ship free at $300.

Quiche Lorraine with Galilee Royal Osetra Caviar

Quiche Lorraine with Galilee Royal Osetra Caviar

Time: 3 hours

We love this Quiche Lorraine recipe for Easter and Mother’s Day brunch or whenever you’re craving salty eggs.


Yield: 8 servings

  • Dough Ingredients:
  • 1 ¼ C AP flour
  • ½ tsp salt
  • 3 tsp milk
  • 4 oz unsalted butter
  • Quiche Ingredients:
  • 6 ea whole large eggs
  • 1 ½ C cream
  • 8 ea thick sliced bacon
  • 3 ea shallots
  • ½ tsp salt
  • ¼ tsp nutmeg
  • Freshly ground black pepper
  • 1 C shredded gruyere cheese
  • 8 oz crème fraiche
  • 1 bundle chives
  • 250g Galilee Osetra Caviar or your favorite caviar


Step 1

Prepare Dough

Step 2

Dice butter into small pieces and freeze for 10 minutes. In a mixing bowl, combine flour and salt. Add diced butter. Using your hands, crumble the butter into the flour until it has become pea-sized.

Step 3

Add milk to the dough and knead until a ball is formed. Wrap in plastic and refrigerate for 30 minutes. You could use a store-bought pie crust if desired. However, they usually contain sugar.

Step 4

Prepare Quiche Lorraine

Step 5

Slice bacon and render in a pan on medium heat. Thinly slice shallots. Once the bacon is crispy, discard all but 2 tbsp. of rendered bacon fat.

Step 6

Add the shallots and sweat for 5 minutes. Add heavy cream, salt, pepper, and nutmeg. Remove from the heat and add 1 cup of gruyere cheese.

Step 7

Crack eggs into a large mixing bowl. Whisk to homogenize. Using a ladle, slowly add the warm cream mixture to the eggs until all the cream is added.

Step 8

Preheat an oven to 375 F degrees. Roll out refrigerated dough to ¼” thick or to fit a 9-inch Pie Pan. Crimp the edges at the top and place the pie pan on a baking sheet for ease moving in and out of the oven.

Step 9

Add the quiche base on top of the dough. Top with the remaining half of the gruyere cheese. Bake for 35-40 minutes until the crust is golden and the eggs are cooked through.

Step 10

Rest for 30 minutes before slicing and serving. Slice quiche into 8 or 12 even slices. Garnish with crème fraiche, sliced chives, and caviar.