Spinach Tomato Quiche

In fact, the first quiche recipes to become popular in America were those for the egg-onion-and-bacon tar called "quiche Lorraine," which was extremely fashionable in the 1970s as a luncheon, brunch, or appetizer dish in the United States.
~Encyclopedia of Amercan Food & Drink


It is still not possible to get good tomatoes at the grocery store. I've been using either Roma or cherry/grape tomatoes all winter. At the store today there were some vine ripe that looked red and juicy. Excited, but skeptical I bought 3. When I cut them for the salad and the quiche, I was disappointed, but not surprised that they were gritty pink on the inside. Oh well, there is so much flavor in the quiche that the sad tomato did not detract from it overall.


The Recipe
Quiche
Ingredients:
Deep dish pie crusts(I use frozen)
5 eggs
2/3 cup cream
6-8 oz shredded swiss/gruyere cheese
1/2 tsp ground mustard
Pinch of cayenne pepper
Salt & pepper to taste
5 slices cooked bacon, crushed into small bits
1 large sliced tomato
3/4 cup fresh baby spinach
Preparation:
Preheat oven to 400
Bake frozen pie crusts for 12-14 minutes, until light brown
Reduce oven temp to 350
Whisk eggs, cream, salt, pepper, mustard, and cayenne pepper in large mixing bowl
Stir in bacon
Cover the bottom of the pie crust with a layer of cheese
Add the spinach leaves in a layer over the cheese, then the tomato slices
Pour the egg mixture on top
Place on a cookie sheet and bake for 40-45 minutes

Salad:
Green leaf lettuce
Baby Spinach
Black Olives
Tomato slices
Parmesan cheese
Red onion

Quiche - 2 Variations

How you spell quiche?
Well you don't spell it son, you eat it!
~from the movie Sixteen Candles

Quiche Lorraine is a classic French recipe, from the Lorraine area of France. It has become popular throughout France and the world. There are many variations on the basic idea. Tonight, we had two.

The Recipe
Quiche
Ingredients:
2 deep dish pie crusts (I use frozen)
8 eggs
1 1/2 cup milk
8 oz shredded swiss cheese
4 oz shredded cheddar cheese
1/2 tsp ground mustard
Pinch of cayenne pepper
Splash of worcestershire sauce
Salt & pepper to taste
8 slices cooked bacon, crushed into small bits
1 large sliced tomato
1/2 tsp basil
Preparation:
Preheat oven to 400
Bake frozen pie crusts for 12-14 minutes, until light brown
Reduce oven temp to 350
Whisk eggs, milk, salt, pepper, mustard, worcestershire sauce, and cayenne pepper in large mixing bowl
Stir in cheese, and bacon
Add half of mixture to one pie crust
Put the sliced tomatoes in a layer on the bottom of the other pie crust and sprinkle with the basil
Pour the remaining mixture on top
Place both quiches on a large cookie sheet and bake for 40-45 minutes

Serve with:
Salad of fresh greens

Ratings:
***1/2 - very tasty
*** - like the bacon quiche, not the tomato quiche
*** 1/2 - doesn't like the crust
(dinner guest) **** - very good

My notes: you can't go wrong with all this good cheese!