Quiche Lorraine

1
Francine Lizotte

By
@ClubFoody

This is such a delicious dish that can be served for any meal... breakfast/brunch, lunch and dinner along with a little salad on the side! The perfect recipe when entertaining!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
8 servings
Prep:
15 Min
Cook:
1 Hr
Method:
Bake

Ingredients

  • 10 oz
    (300g) frozen spinach, thawed and squeezed dry
  • 4 large
    slices bacon, cooked and crumbled
  • 1 Tbsp
    butter (substitute olive oil)
  • 1/3 c
    red onions, finely chopped
  • 1/3 c
    red peppers, finely chopped
  • 1 1/2 c
    button mushrooms, sliced
  • ·
    freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 2 large
    cloves garlic, pressed
  • 3 large
    free-run eggs
  • 1 c
    35% heavy cream
  • 1 pinch
    freshly grated nutmeg
  • 1/8 tsp
    cayenne pepper, or more to taste
  • 1/2 tsp
    dried basil
  • 5-8 dash(es)
    hot sauce, such as cholula®
  • 14 oz
    (400 g) goat cheese, crumbled
  • 1
    (9-inch) pie crust

How to Make Quiche Lorraine

Step-by-Step

  1. Preheat oven to 375ºF. In a large skillet over medium heat, melt butter. Add onion and suaté until soft but not translucent, about 4 minutes. Add red pepper and sauté for 3 minutes. Add garlic and sauté for 2 minutes. Add mushrooms and black pepper. Cook until reduced, 5 minutes. Remove from heat and set aside.
  2. In a medium bowl, combine bacon and spinach; mix well and set aside. In a large bowl, whisk together eggs and milk. Add nutmeg, cayenne, pepper, basil and oregano; mix well. Transfer bacon mixture into egg mixture; blend well. Add cooked veggies and combine until well mixed. Sprinkle a few drops of hot sauce. Add grated cheese (or crumbled) and combine mixture until well blended.
  3. Pour mixture into pie crust and cover edges with foil or place a pie crust shield over top. Transfer to preheated oven and bake for 35 to 45 minutes or until a kniefe inserted in the middle comes out clean. Remove from oven and let it sit for 5 minutes before serving. Serve with a green salad
  4. Note: Sauté veggies in a little bacon fat. If using fresh spinach (about 7 oz.), steam for 3-4 minutes, tossing occasionally. Drain and rinse with cold water. Gently squeeze to remove excess water and coarsely chop it. Add sliced tomatoes on top
  5. To view this recipe on YouTube, click on this link >>>> youtube.com/watch?v=RfTSvJA9ZL8

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