Quiche Lorraine
Quiche can be enjoyed either hot or cold and comes in a variety of flavors.
Recipe courtesy of Chef Bryan: www.CookingWithChefBryan.com
Prep
Cook
| Category: | Breakfast |
| Seasons | |
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Ingredients
Ingredients
| 2 prepared pie crusts, 9 inch |
| 2 cups fresh spinach, chopped |
| 1/2 lbs bacon, cooked and chopped |
| 1 onion, small sized, finely chopped |
| 1 cup grated parmesan cheese |
| 12 Oakdell Omega-3 Brown Eggs |
| 1 1/2 cups half and half |
| 1 pinch salt and pepper, to taste |
Quiche Lorraine Directions
- Preheat your oven to 350 degrees.
- Heat a large non-stick skillet on the stove and cook the bacon. While bacon is cooking chop the spinach and finely chop the onion. Remove bacon from stove and chop.
- Divide the chopped spinach, cooked chopped bacon, finely chopped onion, and parmesan cheese between the two prepared pie shells. I like to create layers as I do it.
- In a large bowl, whisk the eggs, half and half, salt and pepper together. Adjust the salt, and pepper according to your tastes and dietary needs.
- Divide the custard between the two prepared pie shells.
- Place the quiche on a baking sheet and into oven for about 20 minutes or until golden and the custards have set.
- Remove from the oven and let them sit for about 10 minutes before serving.