I love a good quiche, and this Spinach Quiche Lorraine is one of my favorites. German in origin, this eggy, cheesy dish is loved by all. Though Quiche Lorraine is considered a classic French dish, I’ve put my own spin on it by adding spinach (gotta get those veggies in).
You can find Quiche Lorraine in any French Cafe. Named after a region in northeastern France that the Germans and French fought over. France is not where I had myfirst Quiche Lorraine, I actually had my first quiche in a little cafe on 1st street in New York. In hindsight, I wonder if its owner was well traveled. Because that is where I sampled many dishes from around the world. It was a wonderful experience. One I try to provide to my family.
But I digress. This dish in particular is savory and buttery and in that aspect very French and easy to love. I kept the classic bacon, heavy cream, eggs and added spinach and cheese. It’s always important to have your veggies. Might as well add veggies since this dish is nothing but butter and bacon. I needed to make this quickly so I used a pre-made pie crust but you could use the simple pie crust recipe I used to make apple pie. Either way it’s going to be delicious.
Spinach Quiche Lorraine
Makes 4 to 6 servings
- pie dough recipe/prepared frozen pie crust
- 6 to 8 pieces crisp bacon, chopped
- 4 beaten eggs
- 1/2 cup milk
- 1/2 cup heavy cream
- pinch nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup spinach
- 4 ounces shredded swiss/gruyere cheese
- 2 tablespoons diced butter
Tools: Tart Pan/ pie pan, bowl & whisk
*Note: If purchasing a frozen pie crush you may need to bake your pie crust before adding the bacon and egg mixture.
Preheat oven to 325 degrees Fahrenheit.
Sprinkle half of the crisp bacon into the bottom of the pie crust.
If you baked your bacon turn oven heat down to to 375 degrees.
Beat eggs, milk, cream and seasonings in a bowl until well mixed.
Fold in spinach and 2 ounces of cheese.
Pour egg mixture into pie crust. Sprinkle remaining bacon and cheese on top.
Sprinkle diced butter on top.
Bake for 30 to 45 minutes or until the edges are firm but the center is still a bit jiggly.
Allow quiche to cool for 20 minutes.
Later this week is national Quiche Lorraine day so let them eat Quiche!!
Tip: This Spinach Quiche Lorraine can be prepared (cooked) in advance and stored in the freezer.