Finally: Quiche Recipe

The long awaited quiche recipe is here! The problem is I didn’t really follow a recipe…I usually take recipes and then just tweak them a little bit so here is an example. I followed this basic Quiche Lorraine recipe (a very traditional quiche) and added some vegetables to make it a bit more full of flavor. I sautéed some red pepper, mushrooms and green onions in olive oil and added some frozen chopped spinach. I didn’t add any cayenne pepper and I’m not sure I used a whole cup of cheese, probably more like ½ – ¾ of a cup of gruyere (I love this cheese). I just added the bacon and veggies to the bottom of the tart crust before pouring the egg mixture over the top, I also just sprinkled the cheese on top. It probably doesn’t matter too much about the cheese. So I hope you all enjoy this quiche. Another thing I like to do is make this same recipe without the crust, that way you don’t feel quite as guilty when you eat the croissant (which were amazing) or scone with your crustless-quiche.

Bon Appetite!

Quiche Lorraine

The northeastern French province of Lorraine gave us this traditional savory tart of eggs, bacon and cheese that seemed to be on every weekend brunch table and ladies' luncheon menu by the mid-1960s. The classic filling ingredients are included here. Some versions add chopped onion or leek that has been sautéed in butter, a nod to the cooking traditions of neighboring Alsace. (Did I mention that I've been to the Alsace region of France...just thought you should know)