Quiche Lorraine

When your in-laws come for a lovely little weekend visit and then leave you with four dozen eggs from their very own free-range chickens, there really is nothing else to do but make quiche. 

On Sunday morning, Husband was called into work just as church ended; these on-call Sundays are tricky for us. Its a challenge to keep a day of rest when the gas wells have chemical crises that only Zack can solve. Left with a several hours before he would return for a meal, I put our supply of organic eggs to good use, and baked a quiche.

Husband would have preferred that I forwent the spinach, but he's a good sport, and the presence of bacon balanced the dish pretty well in his eyes. 

Now, the recipe. Here is to Monday lunches of leftovers and Sunday afternoon filled with baked things. I hope your Sunday was more restful than ours.

xo

 

Quiche Lorraine:

Pastry/ Crust

12 slices bacon, crisply fried and crumbled

1 cup shredded swiss cheese (or any kind you have on hand; I used sharp cheddar cheese)

1/3 cup finely chopped onion (I also added half a red pepper and a generous handful of spinach)

4 eggs (or 5 if you'd like)

1 cup half and half

1 cup heavy cream

3/4 tsp salt

1/4 tsp pepper

Directions:

Line pie pan with pastry. Sprinkle with bacon, cheese and other vegetables. Beat eggs slightly in a seperate bowl. Add rest of ingredients. Pour egg mixture into pie plate. Cook uncovered at 425 F for  15 minutes. Reduce temperature to 300 F and cook for an additional 30 minutes, until knife comes out clean. Let sit for 10 minutes before serving. Cut. Eat. Enjoy.