Looking for a breakfast dish for Saturday morning brunch? Check out my take on the classic Quiche Lorraine, complete with shredded cheddar, gouda, mozzarella, asparagus, ham, onions, green peppers and more. When I lived in France, I would venture to different cafes weekly for the search of the best quiche lorraine. In my search for flaky egg,ham,and fromage goodness, I was able to pick up some killer tips during my stay and travels in and around Tours, France. Scroll below for the recipe that will make you want to get up just a little extra early on Saturday mornings. Enjoy readers!
Peace + Love,
- 2 tablespoon butter
- 3 shallots, minced
- half of a white onion, diced
- 3 bunches flat-leaf spinach, thick stems removed and leaves roughly chopped
- Coarse salt and ground pepper
- 8 ounces Gruyere cheese, grated (about 2 cups)
- Mozzarella cheese, grated (about 1 cup)
- Cheddar cheese for topping
- Healthy pinch of oregano
- Healthy pinch of chili powder
- healthy pinch of rosemary
- 1 recipe Basic Pie Dough for Spinach and Gruyere Quiches, fitted into two 9-inch pie plates
- 8 large eggs
- 1 green pepper
- Diced ham 2 Packages of 8 OZ.
- 5 stalks of asparagus
- 5 pieces of smoked maple bacon
- 3 cups half-and-half
- 1/8 teaspoon ground nutmeg
For the crust // – 1 recipe Basic Pie Dough for Spinach and Gruyere Quiches, fitted into two 9-inch pie plates
For the Filling //
Preheat oven to 350 degrees, with racks set in upper and lower thirds. In a large skillet, heat butter over medium. Add shallots and the white diced onion, and cook, stirring occasionally, until softened, 1 to 2 minutes. Season with salt, pepper, oregano, and to spinach to skillet as will fit; and toss, adding more spinach in the skillet as room becomes available.
Transfer spinach mixture to a colander. Press firmly with the back of a spoon to squeeze out as much liquid as possible. Take the cooked bacon, pat dry with a paper towel, chop and also set aside. Now time to prep each crust for the filling, place the baked crusts on a separate rimmed baking sheet.
In a separate large bowl, whisk together eggs, chopped bacon, spinach, the cheeses, ,half-and-half, nutmeg, oregano, rosemary, salt ,pepper and chili powder to taste. Dividing evenly, pour egg mixture into crusts.
Arrange baking sheets on racks, and bake until center of each quiche is just set, 55 to 60 minutes, rotating sheets from top to bottom halfway through. With five minutes remaining, add cheddar, gouda, mozzarella topping. Let quiches stand 15 minutes before serving.