Quiche Florraine

Makes 2 quiches.

2 pre-made deep-dish pie crusts, pre-baked according to directions on package
1 lb bacon (I prefer thick sliced)
1 lg onion, chopped
2 1/2 c. shredded swiss cheese
1 10 oz. package frozen chopped spinach, thawed & well drained
2 - 3 T butter

8 eggs
2 c. milk
1 c. heavy cream
2 T flour
1/2 - 3/4 t salt
dash nutmeg

  1. cut bacon into 1/2" cubes, fry and drain
  2. melt butter in large frying pan, add onion and spinach, sautee until onion is crisp-tender
  3. preheat oven to 375 degrees, move one oven shelf to the bottom level
  4. whisk flour and milk together, taking care to remove all lumps
  5. add cream, salt and nutmeg to milk mixture
  6. whisk 8 eggs thoroughly in large bowl
  7. add milk mixture to eggs and mix thoroughly
  8. layer 3/4 c. swiss cheese in bottom of each pie crust
  9. spread bacon and spinach mixture evenly in each pie crust
  10. pour 1/2 of egg mixture into each pie crust, do not overfill - eggs should be just level with top of pie tin, NOT the top of the crust
  11. spread 1/2 of remaining cheese onto each quiche
  12. bake at 375 on bottom shelf in oven for 35 minutes, or until top of quiche is lightly browned
  13. let stand 5 minutes

Enjoy!! Also works well served cold.

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