Susan's Bacon Quiche Lorraine
By
Susan Feliciano
@frenchtutor
6
I just made this wonderful quiche with ingredients I had on hand. I used a refrigerated Pillsbury pie crust, one of my favorite shortcuts for pies. An excellent brunch dish, or serve for breakfast or as an appetizer. I used an iron skillet for the first time in baking a quiche, and it worked beautifully.
Rating:
☆☆☆☆☆ 0 votes0
Comments:
Serves:
6 or more
Prep:
20 Min
Cook:
35 Min
Method:
Bake
Ingredients
-
6 slicebacon, cooked crisp and crumbled
-
1prepared pie crust
-
1 1/2 cchopped frozen spinach, thawed and well drained
-
1/2 cfinely minced onion, sauteed in bacon grease
-
1 1/2 cshredded swiss and cheddar cheeses
-
5eggs, beaten
-
1 1/2 chalf & half
-
2 pinchsalt and pepper to taste
-
1grating of nutmeg
How to Make Susan's Bacon Quiche Lorraine
- Cook the bacon crisp, reserving the drippings to saute the onion. Crumble bacon and set aside. Saute the onion in the reserved bacon grease until slightly softened; drain and set aside.
- Line a pie plate or iron skillet with the pie crust. Preheat oven to 425°F.
- Arrange the spinach and sauteed onions in the bottom of the pie crust. Top with the shredded cheeses.
- Beat eggs with the half & half, and stir in the seasonings. Carefully pour the egg mixture over the ingredients in the pie crust. Top with the crumbled bacon.
- Bake about 30 to 35 minutes, until set in the center and crust is done. Allow to rest 10 minutes before serving. Quiche may be served hot, at room temperature, or even cold. Refrigerate any leftovers immediately.
