Quiche Lorraine
David and I entertain a lot. Not only do we have dinner parties at our place but also serve breakfast/brunch the day after – drinking and driving 🍷🚗 is not cool!
As Canadian Thanksgiving 🍁🦃 is quickly approaching, I’m sure you might end up having people staying over during this Holiday. Whatever the reason or the occasion, you will want to serve them something delicious but at the same time, quick and easy. Having said that, what about a dish you can actually serve for any meal with just a few adjustments. What? Really? Yes, it’s my Quiche Lorraine recipe!
What I like about this dish is that it can be served for either breakfast, brunch, lunch, or dinner. Quiche Lorraine is interchangeable for any course depending on how it’s being served therefore making it a favorite 💖 for many of us just like these; Frittatas, Butternut Squash Ham & Leek Quiche, Shakshouka, Mini Mexican Tortilla Quiche and, omelets like my Denver and white one. Here are a few reasons why…
When it comes to having this in the morning or for brunch, it goes well with roasted potatoes, toast or croissants, along with jam such as my Strawberry Jam 🍓, or Black & Blue Jam as well as Citrus Marmalade. Another plus to Quiche Lorraine is you can prepare it the night before, just pop it in the oven the next morning and you’ll be ready to satisfy a bunch of hungry breakfast guests. When it comes to lunch or dinner, what’s stopping you from serving this dish? With a little salad 🥗 on the side, this is a beautiful light meal to savor.
David and I have this often and it’s a healthy meal to enjoy whenever you like. There’s no specific rule in the culinary world that stops you from having this delicious meal in the morning, for lunch or dinner! Always keep in mind that you can always prepare 👩🍳👨🍳 your Quiche Lorraine ahead of time and enjoy it later… now, that’s what I call convenient and versatile.
Bon Appétit!🍽
Check out these other great breakfast/brunch recipes…😀
– Breakfast Casserole
– Breakfast Sausage Muffin Cups
– Jalapeño Cheese Bagels
– Lemon Raspberry Muffins
– Coconut Waffles
– Soft Boiled Eggs
– Apple Cheese Soufflés
and for even more breakfast ideas 🍳🥞, click on this link… Recipe Category • Breakfast & Brunch
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Quiche Lorraine
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Ingredients
- 10 ounces (300g) frozen spinach, thawed and squeezed dry
- 4 large slices bacon, cooked and crumbled tips & tricks
- 1 tbsp. butter (substitute olive oil or bacon fat) tips & tricks
- 1/3 cup red onions, finely chopped
- 1/3 cup red peppers, finely chopped
- 1 1/2 cups button mushrooms, sliced
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 2 large cloves garlic, pressed
- 3 large free-run eggs
- 1 cup 35% heavy cream
- 1 pinch freshly grated nutmeg
- 1/8 tsp. cayenne pepper, or more to taste
- 1/2 tsp. dried basil
- Few drops hot sauce, such as Cholula®
- 14 ounces (400 g) goat cheese, crumbled
- 1 (9-inch) pie crust see Recipe
Directions
- Preheat oven to 375ºF
- In a medium bowl, combine spinach and bacon; mix well and set aside.
- In a large skillet over medium heat, add butter. When it starts sizzling, add onions and sauté until soft but not translucent, about 1 1/2 minutes. Add red peppers and sauté for 1 1/2 minutes.
- Add mushrooms and cook for 1 minute before seasoning with freshly ground black pepper; sauté for 2 minutes. Add pressed garlic and cook for 1 minute.
- Remove from the heat and set aside.
- In a large bowl, whisk together eggs and heavy cream; whisk well. Add nutmeg, cayenne pepper, and basil; mix well again.
- Transfer the bacon mixture into egg mixture; blend well. Add cooked veggies and combine before adding some hot sauce and goat cheese; stir well.
- Pour the mixture into a pie crust and spread out evenly. At this stage, if you want to serve it later on or the next day, wrap it up and transfer to the fridge until ready to cook.
- Cover the edges with foil or place a pie crust shield on top.
- Transfer to the preheated oven and bake for 35 to 45 minutes or until a knife inserted in the middle comes out clean.
- Remove from the oven and let it sit for 5 minutes before serving.
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