Quiche Lorraine with Oakdale Eggs
Quiche can be enjoyed either hot or cold and comes in a variety of flavors.
Ingredients
2 - prepared pie crusts, 9 inch
2 cups fresh spinach, chopped
1/2 pound bacon, cooked and chopped
1 small onion, finely chopped
1 cup grated parmesan cheese
12 large Oakdale eggs
1 1/2 cups half and half
salt and pepper to taste
Instructions
1
Preheat your oven to 350 degree’s.
2
Divide the chopped spinach, cooked chopped bacon, finely chopped onion and parmesan cheese between the two prepared pie shells. I like to create layers as I do it.
3
In a large bowl, whisk the eggs, half and half, salt and pepper together. Adjust the salt and pepper according too your tastes and dietary needs.
4
Divide the custard between the two prepared pie shells.
5
Place the quiche on a baking sheet and into your oven for about 20 minutes or until golden and the custards have set.
6
Remove from the oven and let them sit for about 10 minutes before serving. Enjoy!
Tags:
Brunch IdeasChef BryanCooking with Chef BryanEaster Brunch ideasEaster Food IdeasEgg DishesFrench CookingKUTVOakdale Eggs
chefbryan
