Spinach Quiche Lorraine
Spinach Quiche Lorraine
9 inch deep dish pie shell
8 slices bacon, cooked and crumbled
1 cup chopped fresh spinach
1 cup shredded swiss cheese
1/4 cup chopped onion
10 oz. evaporated milk (2 small cans)
4 eggs
1/4 tsp salt
1/4 tsp pepper
Preheat oven to 425. In pie shell, combine bacon, spinach, cheese and onion. Mix together eggs and milk, add salt and pepper. Pour into pie shell. Place quiche on baking sheet and put in the oven. Bake 15 minutes at 425, then reduce heat to 350 and bake 30 minutes more. It’s done when a knife inserted comes out clean.
Reheats in the microwave just fine.
May 31st, 2006 at 7:16 am
I cannot believe no one commented on this when I *know* you’re all out there trying it. Beautiful, and thank you for a great change in the dinner menu Ms. Terry.
May 31st, 2006 at 8:32 am
Thanks, Lisa! I hope you enjoy it. Quiche is one of my favorite summer meals, both for brunch and for supper, specially once the garden starts producing fresh vegetables. This version is much lighter than the tradition recipe that calls for whipping cream.
May 31st, 2006 at 6:25 pm
Hooray for recipes! Thanks for posting.
October 28th, 2007 at 10:29 pm
may i ask who invented quiche anyone who goes on answer it ASAP i need to no for my assignment and its due in a few days pleeeeeeeeeeeeeeeeeeeeez
October 28th, 2007 at 10:30 pm
soz me kk again i meant who invented quiche lorraine???????????
October 29th, 2007 at 9:56 am
It’s an old French recipe, named for the Lorraine section of France, Anonymous. There’s no specific inventor.
Here’s a page with the history.
September 30th, 2008 at 12:27 pm
Made the quiche for an Obama Phone Party a few days ago, and it was delicious! I’ll make it again soon. Please go out and VOTE!!