Sunday, May 31 2020
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A Variation of Quiche Lorraine

Quiche is such a versatile dish because you can literally fill it with almost anything. While I love the classics, sometimes I like to add things that make me feel a little less guilty about indulging. I also have cut the fat down (except for the crust) in this recipe, but you can certainly use heavy cream if you wish. The intent is to use fresh vegetables, but you can also use frozen spinach. Just make sure you really squeeze out the water.


1 1/2 cups all purpose flour
1 1/2 sticks of ice cold butter
1/4 cup ice water, plus 2 TB
1 large Florida Ruskin tomato
1 bunch fresh spinach
8 oz of bacon
1 large onion
1/2 lb Gruyere, or other nutty cheese
3 large eggs
1 cup of evaporated milk
pinch of sea salt
pinch of white pepper
1/8 tsp grated nutmeg
Preheat oven to 350 degrees F. Working quickly, dice the butter and place in a food processor with the flour. Buzz until the butter is the size of peas. Slowly add the water and keep buzzing until you can pinch a little of the mixture and it stays together. Form a disc with the pastry and chill while you prepare the other items.
In a frying pan, fry the bacon until crisp. Remove to cool. Dice the onion into medium dice and put in the same pan. Saute until translucent, about 5 minutes. It’s okay if it gets a little color. Crumble the bacon.
Slice the tomato in half and squeeze out the seeds/juice over a bowl. You don’t want a watery quiche. Dice the tomato into medium dice and set aside. Blanch the spinach in boiling water for 1 minute. Cool. Using a linen towel or paper towels, squeeze out the water thoroughly. Chop roughly. Grate the cheese.
In a bowl, combine eggs, evaporated milk, salt, pepper, and nutmeg. Beat until mixture is combined.
Take the pastry disc out of the fridge and roll it out into a circle between about 1/8 and 1/4 inch thick. Roll up the pastry around your rolling pin and unroll over a deep dish pie plate. Add the cheese in the bottom, followed by the crumbled bacon, onion, spinach and tomato. Pour the custard over and bake for about 30 minutes until it is set. Let rest for 10 minutes before serving.

About elizabeth

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on and stations around the country.