quiche lorraine

Silky Quiche Lorraine

Though “quiche” is not really in my repertoire of bachelor dining experiences, my friend Rebecca Hall, who shares my passion for culinary endeavors, shared this with me after achieving great success with it.

Silky Quiche Lorraine

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • 4 Eggs
  • ½ C heavy whipping cream
  • 1¼ C 2% milk
  • Dash of nutmeg
  • 1 shallot sliced thin (or small onion)
  • Thinly sliced roma or campari tomatoes to taste
  • ½ bag or more of fresh spinach
  • 4 strips of coarsely torn, fried bacon
  • 3 oz grated white, flavorable cheese (white cheddar or gruyere)
  • 1 oz grated mozzarella cheese
  • 1 deep dish pie shell
  • quiche ingredients

    Instructions

    1. Preheat oven to 350 degrees and pre-bake pie shell for 10 minutes.

    2. Whisk eggs. Add cream and milk and couple dashes of nutmeg. Continue whisking and set aside.

    3. Fry bacon and set aside to cool, tear into medium coarse pieces to taste. In non-stick frying pan, saute’ scallions in very small amount of bacon (just enough to flavor). Remove scallions and cook tomatoes in same pan until a good amount of the moisture is gone. Remove tomatoes. Add a little more bacon grease and very lightly saute’ spinach.

    4. Layer pie shell with spinach, scallions, tomato and bacon. Top with cheese and pour over the cream mixture.

    5. Preheat oven to 425 degrees and bake for 15 min. Reduce heat to 335 degrees
      and bake for 20 to 25 min or until just slightly wobbly in middle. Cool to desired temperature before serving.

    6. Other vegetables or meats may be substituted, but any vegetables used should be cooked before placing in shell to avoid watery outcome.

    Ooh La La!

    Steve D.

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