Quiche Lorraine

When I have houseguests, I love to make quiche. In fact, many of the things that I bake or cook for guests staying over, are recipes that allow me to make them fully, or partially, ahead of time. This really takes a lot of the stress out of the equation when I entertain. One thing that I do insist on, however, is the quality and flavor of a make-ahead recipe. I’d never want to make guests feel as though they are anything but very welcome in my home.

I typically serve this particular quiche with a bright bowl of fresh, seasonal fruit, some easy roasted potatoes, and a sweet pastry. Mix up a batch of Bloody Marys, or some easy Mimosa, and Viola! It’s brunch! Or serve a slice of this quiche accompanied by a delicious green salad, dresses with a vinaigrette for a wonderful, light, yet satisfying lunch.

To make a delicious quiche, be sure to use good quality cream and cheese. If you have access to farm-fresh eggs, use those as well. I like a thick cut, smoked bacon and fresh spinach, well washed (and patted dry with a paper towel), with stems removed. Give it a coarse chop.

Ingredients

Perfect Buttery Pie Crust Recipe

1/2 pound smoked, thick cut bacon

6 large eggs

1- 1/2 cups heavy cream

3/4 tsp salt

1/2 tsp black pepper

1/4 tsp cayenne pepper

12 oz. shredded Gruyere cheese

1/4 cup grated Parmesan or Peccorino Romano

1-1/2 cups baby spinach, chopped

Serve a satisfying slice warm or room temperature.

Directions

Chop the raw bacon into pieces and sauté over medium heat with the diced onion until cooked through. Drain and set aside. Layer the cheeses, spinach, bacon and onion into the prepared unbaked crust. Beat together the eggs and cream with the salt, pepper and cayenne. Pour over the layered ingredients. Bake in a preheated oven set at 400 degrees for 15 minutes. Then reduce the temperature to 325, and bake for an additional 45- 50 minutes. Filling should be puffy, and set when giggled. Remove from oven and allow it to rest for 15 minutes before cutting to serve.