Wednesday, May 11, 2011

Quiche Lorraine

I made this quiche for Mother's Day.  It was very delicious.  Everyone seemed to enjoy it. Instead of milk, I used fat free half and half which is somewhat creamier.  Other than that, I left the recipe as is. This recipe comes from

Quiche Lorraine


1 recipe pastry fora 9-inch crust
6 slices bacon
1 onion, minced
3 eggs, beaten
1-1/s cups milk
1/4 teaspoon salt
1-1/2 cups shredded Swiss cheese
1 tablespoon all-purpose flour


1.  Preheat oven to 450 degrees F (230 degrees C).  Place pastry shell into 9-inch pie or tart pan.  Line pastry shell with foil.  Bake in oven for 8 minutes.   Remove foil and bake for an additional 5 minutes, or until crust is set and dry.  Remove from oven and turn down temperature to 325 degrees F (165 degrees C).

2.  In a large skillet, cook bacon until crisp.  Drain and reserve 2 teaspoons of drippings.  Crumble the bacon and set aside.  Cook onion in skillet with reserved drippings.  Cook until onion is tender and then drain.

3.  In a large bowl, mix together milk, salt and eggs. Stir in bacon and onion.  In a separate bowl, toss cheese and flour together, then add to egg mixture.  Be sure to mix well.  Pour egg mixture into pie crust.

4.  Bake in preheated oven for 35  to 40 minutes, or until knife inserted in center of quiche comes out clean.  If necessary, cover edge of crust with foil while baking to prevent burning or over browning.  Let stand for 10 minutes before serving.


The Creative Cook

Monday, April 4, 2011

Spinach and Gruyere Quiche

This is a recipe that I got from Martha Stewart's website and it turned out great.  I used two deep dish pie plates and made my own pie dough from Simply Recipes for All Butter Crust for Sweet and Savory Pies (Pate Brisee).  If you want to make it easier on yourself, just get some Pillsbury Pastry Dough at the grocery store.  I also used fat free half-and-half and I used two eggs and 1-1/2 cups of egg substitute. 

Spinach & Gruyere Quiches


1 tablespoon butter
3 shallots, minced
3 bunches flat leaf (baby) spinach, thick stems removed and leaves roughly chopped (about 3 cups)
Coarse salt and ground pepper
8 ounces Gruyere cheese, grated (about 2 cups)
1 recipe Basic Pie Dough, fitted into two 9-inch pie plates
8 large eggs
3 cups half-and-half
1/8 teaspoon ground nutmeg


1.  Preheat oven to 350 degrees, with racks set in upper and lower thirds of the oven.  In a large skillet, heat butter over medium heat.  Add shallots and cook, stirring occasionally until softened (1 to 2 minutes).  Add as much spinach to skillet as will fit, season with salt and pepper, and toss, adding more spinach as room becomes available, until wilted (2 to 3 minutes).

2.  Transfer spinach mixture to a colander.  Press firmly with the back of a spoon to squeeze out as much liquid as possible.  Divide spinach mixture and cheese between prepared crusts.  Place each crust on a separate rimmed baking sheet.

3.  In a large bowl, whisk together eggs, half-and-half, nutmeg, 1 teaspoon salt, and 1 teaspoon pepper.  Dividing evenly, pour egg mixture into crusts.

4.  Arrange baking sheets on racks, and bake until center of each quiche is just set (55 - 60 minutes), rotating sheets from top to bottom halfway through.  Let quiches stand 15 minutes before serving.  (Or cool to room temperature, cover and refrigerate up to 1 day. Reheat at 350 degrees until warm in the center (30 - 40 minutes).

The Creative Cook