My Favorite Quiche

By Addie

Back in 2009 when Brad and I went to Europe, we had the most amazing Quiche Lorraine at the incredible Les Deux Magots cafe in Paris. It was delicious and was served alongside a yummy salad of fresh greens (Quiche Lorraine sur Salade Verte). Oh, it was heaven on a plate! It also didn't hurt that we were sitting on the patio of one of the most famous cafes in Paris, after all...haha. The atmosphere and people-watching in that particular area are hard to beat. Shortly after we returned from our trip, I posted a recipe for Quiche. This time around, I added more mushrooms and spinach. This made all the difference, and I definitely prefer this dish as listed below. It's packed with yummy ingredients, and the Gruyere cheese is simply decadent. After one bite of this, you'll be in love!

Ingredients

• 1 pie crust, rolled out and fitted into a 9″ pie pan
• 3 eggs, beaten
• 1 1/2 cups milk
• 1 Tablespoon oil
• 1 medium onion, minced
• 8 oz mushrooms, sliced
• 1 bag (6 oz) baby spinach
• 6 strips bacon, cooked and crumbled
• 1 1/2 cups Gruyere cheese, shredded
• 1 Tablespoon flour
• Salt & Pepper, to taste

Preparation

Step 1

Preheat the oven to 400°F. Bake the pie crust for 5-7 minutes, until very lightly browned. Remove from oven and reduce oven to 325°F.

Meanwhile, in a large saute pan, heat the oil over medium-high heat. Saute the mushrooms and onions for about 5 minutes. Add the spinach and saute until the spinach is wilted. If there is a lot of extra moisture in the pan, drain the vegetable mixture.

In a large bowl, stir together the eggs, milk, onion, bacon, spinach, mushrooms, and salt. In a separate bowl, toss the cheese and flour together. Add the cheese to the rest of the ingredients and mix well. Pour into your partially baked pie crust and bake 45-55 minutes, until set. Let it cool for about 20 minutes before slicing. It can be served warm or at room temperature.
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REVIEWS:

This is a really great recipe. I've made it twice, but it seems runny and I it was in the oven for a little over an hour. Would you recommend 1 more egg and less milk, or substitute some milk with yogurt? (REPLY: Depending on how runny it was, I might suggest using a little less milk like you mentioned. That will hopefully do the trick!)

Made this for dinner tonight. YUM!!

This turned out perfectly! Thanks for the recipe. My fella's gonna come home so happy :)

Thank you so much for this recipe!! I absolutely love it. I make it once a week and eat it for breakfast the whole week!