Quiche Lorraine Recipe Spinach Bacon

Pour the egg mixture over the filling and sprinkle the quiche with parmesan cheese.

Quiche lorraine recipe spinach bacon. Allow to cool for 5 10 minutes before slicing. To a medium mixing bowl add eggs and half and half and whisk to combine. While crust bakes make the egg filling.

Bake for 35 to 45 minutes until the egg mixture is set. Whisk in milk 1 cup cheese onion bacon salt mustard and paprika. Add cheese onion spinach and bacon to the bottom of the pie crust.

Whisk eggs until smooth then whisk in cream milk 1 1 2 teaspoons salt and 1 2 teaspoon pepper. Stir in half of bacon and cheese. In a large bowl beat eggs.

Combine the eggs half and half salt and pepper in a blender then pour the egg mixture into the pie. In bowl whisk eggs half half or milk salt and pepper. Spinach quiche lorraine 1 3 cup chopped onions 1 2 lb.

Press spinach into custard leaving some poking out from top. Saute for 2 minutes. Top with bacon cheddar cheese and green onion.

1 cup fresh baby spinach leaves chopped see notes for frozen spinach 2 3 scallions with green parts sliced thinly. Be careful not to overfill. Quiche lorraine is one of the easiest tastiest breakfast recipes you could possibly throw together and you very likely have the ingredients for one in your fridge at all.