Note: I was having technical difficulties uploading pictures so I will add a pic as soon as I can because recipe posts without pictures suck.
Last night I made a Quiche, I considered it fancy so I named it Francois. Quiche is great because you can have it as breakfast, lunch or dinner. I've made an American style Quiche before, you can find that here. It's also fun to customize and play with the ingredients, meats and cheese. Heavy cream makes a quiche fluffy without having a heavy egg flavor. Quiches are not meant to feel like you're eating egg in a crust!
Last night I made a Quiche, I considered it fancy so I named it Francois. Quiche is great because you can have it as breakfast, lunch or dinner. I've made an American style Quiche before, you can find that here. It's also fun to customize and play with the ingredients, meats and cheese. Heavy cream makes a quiche fluffy without having a heavy egg flavor. Quiches are not meant to feel like you're eating egg in a crust!
What you will need:
7 large eggs
2 cups finely grated Gruyere (or any other sharp cheese you'd like such as white cheddar)
1 Cup of Heavy Cream
8 Slices Thick cut Applewood Smoked Bacon
1 cup fresh Spinach Leaves
4 small or medium mushrooms (I used Portabello or Crimini)
1 teaspoon salt or garlic salt
1 deep dish pie crust in a tin (sold in the frozen section at the store)
*I sometimes make my own pie crust because I feel real dedicated, I use this recipe and my own pie dish
Preheat your oven to 375
Cut your bacon until small bite size pieces and fry until chewy not crispy. Drain the fat and set aside to cool.
Wash your mushrooms and spinach. Slice your mushrooms into thin slices (about 1/4 of an inch thick).
In a large mixing bowl combine your eggs, cream and salt and beat the living crap out of it with a spoon until nice and smooth and all the yolks are broken and mixed in.
Add your cheese, mushrooms, spinach and cooled bacon. Gently mix together.
Pour your mixture into your pie crust *
Loosely cover your Quiche with foil and bake on the top rack for 30-35 minutes covered. Then removed foil and bake for another 20-25 minutes until Quiche is golden and only slightly jiggly.
Let your Quiche cool.
Loosely cover your Quiche with foil and bake on the top rack for 30-35 minutes covered. Then removed foil and bake for another 20-25 minutes until Quiche is golden and only slightly jiggly.
Let your Quiche cool.
*You will probably have some leftover mixture. This is because I haven't put forth the effort to exactly determine what quantity will fill up exactly one deep dish pie crust. Don't freak out, usually those frozen pie crusts come in sets of two at the grocery store. Or if your grocery store sucks, they don't provide deep dish pie crusts they only provide regular pie crusts in which case you have two regular pie crusts and can fill both to make two quiches. If you only have one pie crust you can pour the leftover mixture into a baking tin or a muffin tin for a few leftover mini crustless Quiches. The point is you can get creative with what you do with the leftover.
Enjoy!
