Quiche Lorraine


Ingredients: Serves 8 hearty slices 

4 ounces bacon (about 4 slices) cut into 1/2-inch pieces

4 ounces of ham (diced)

1 small sweet onion (diced)

2-3 cups fresh spinach (chopped)

2 large eggs

2 large egg yolks

1 cup whole milk

1 cup heavy cream

1/2 teaspoon table salt

1/2 teaspoon ground white pepper

pinch fresh grated nutmeg

4 ounces Gruyère cheese , grated (1/2 cup)

1 9-inch partially baked pie shell (warm), baked until light  golden brown, 5 to 6 minutes, 


Adjust oven rack to center position and heat oven to 375 degrees. 

Fry bacon in skillet over medium heat until crisp and brown, about 5 minutes. Transfer with slotted spoon to paper towel-lined plate. Using the same pan throw in the diced onion and sauté until translucent and add spinach. Meanwhile, whisk all remaining ingredients except cheese in medium bowl. Spread cheese, bacon, ham, onion and spinach evenly over bottom of warm pie shell and set shell on oven rack. Pour in custard mixture to 1/2-inch below crust rim. 

Bake until lightly golden brown and a knife blade inserted about one inch from the edge comes out clean, and center feels set but soft like gelatin, 32 to 35 minutes. Transfer quiche to rack to cool. Serve warm or at room temperature.

You can view the original recipe here.