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



Category: Breakfast



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

  1. Preheat your oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. Divide the custard between the two prepared pie shells.
  6. Place the quiche on a baking sheet and into oven for about 20 minutes or until golden and the custards have set.
  7. Remove from the oven and let them sit for about 10 minutes before serving.

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