This quiche was one of my childhood favorites which my mom would make on special occasions. Rather fitting I think considering that her name too was Lorraine. One adjustment which I have made was to add spinach which isn’t exactly a traditional addition to a quiche Lorraine. However, you could leave this ingredient out if you wish, it is not a critical addition. This recipe fills a 20 x 20 cm dish.
• 1 package of pre-made pastry (or you could make your own)
• 4 eggs
• 1 1/2 cups of full fat milk
• 1 cup of grated cheese (I use half cheddar and half gouda)
• 1/2 onion diced
• 1 package of bacon ( I hate putting restrictions on bacon, the more, the merrier. This is a rough guide)
• 2 cups of chopped Swiss chard spinach (optional)
• 1 tbsp oil
• 2 tsp ground nutmeg (optional)
• salt and pepper to taste
• Pre-heat the oven to 180 degrees celsius.
• Roll the pastry and fit into the greased dish.
• Blind bake the pastry as per the requirements on the packaging. This is usually 20-25 minutes and then allow to cool.
• Heat the oil on a medium high heat.
• Add chopped bacon and onion and cook until translucent and set aside.
• Chop up the spinach and wilt in the excess oil from the bacon. Season the spinach with some salt and pepper.
• In a bowl, whisk together the eggs, milk, cheese and seasoning and set aside.
• Onto the pastry, add the bacon and spinach as a base.
• Pour the milk and egg mixture over the bacon and spinach.
• Ensure that the cheese has been evenly distributed throughout the mixture.
• Put the quiche into the oven for 45-60 minutes or until the top of the quiche is golden and a knife inserted into the middle come out clean.
• Allow the quiche to cool for at least 15 minutes before serving.
I hope that you enjoy my spin on this classic recipe!