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quiche lorraine

ClubFoody avatar
Recipe by
Francine Lizotte
@ClubFoody
Surrey South, BC

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!

yield 8 servings
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For quiche lorraine

  • 10 oz
    (300g) frozen spinach, thawed and squeezed dry
  • 4 lg
    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 lg
    cloves garlic, pressed
  • 3 lg
    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
    hot sauce, such as cholula®
  • 14 oz
    (400 g) goat cheese, crumbled
  • 1
    (9-inch) pie crust

How To Make quiche lorraine

  • 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 >>>> https://www.youtube.com/watch?v=RfTSvJA9ZL8
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