Quiche is one of those fancy classic French foods that you tend to eat at a fancy brunch or in little bite-sized appetizers, but you never have at home. Well, now you can thanks to my super easy Spinach Quiche Lorraine recipe. Take it to your next pot luck gathering, and you will see why it is named the Disappearing Spinach Quiche Lorraine.
Although we categorize quiche as French cuisine, did you know that quiche actually originated in Germany? That’s right. It was first created in the medieval kingdom of Lothringen, which was under German rule. The French later renamed it, Lorraine. The word “quiche” is from the German word “Kuchen,” which means cake.
The original “quiche Lorraine” was actually an open pie filled with egg, cream custard, and bacon. Later on, people started adding cheese to the quiche Lorraine. The bottom crust was originally made from bread dough, but now we normally use a pastry crust.
The dish became really popular in England sometime after the Second World War, and thanks in part to Julia Child it became a favorite in America as well during the 1950’s. Because there is very little if any meat, the phrase “real men don’t eat quiche” hit popular culture. It was somehow considered an “unmanly” dish.
Today, there are lots of different varieties of quiche, from the original quiche Lorraine to ones with spinach (like mine), broccoli, onion, mushrooms, shrimp, and ham. The great thing about quiche is that it can be served for breakfast, lunch, brunch, or made into appetizers.
I hope you enjoy this easy recipe for delicious spinach quiche Lorraine. If you like it please comment and give me 5 stars. And don’t forget to follow me on social media for more great recipes as well as travel stories!
Ingredients
pie crust or pastry shell (frozen or refrigerated
eggs
milk
flour
salt
nutmeg
shredded Swiss cheese
bacon
spinach
Instructions
1. Bake pastry shell or pie crust in a 450-degree oven only 7 minutes or just until lightly browned. Remove from oven and reduce oven temperature to 325 degrees.
2. Fry bacon until crisp; drain and crumble. While bacon is cooking thaw spinach according to directions on the package (you will have some left over that you can use for something else.). Blot excess liquid off of spinach with paper towels until dry.
3. Reserve 2 Tablespoons bacon for trim. Place the remaining bacon in the pie shell. Add cheese.
4. Combine remaining ingredients and pour over bacon, cheese, and spinach. Sprinkle reserved bacon on top in a circle.
5. Bake at 325 degrees F for 35 minutes or until almost set in the center. Let quiche cool 20 – 25 minutes before serving. Refrigerate any leftovers.
Spinach Quiche Lorraine
Ingredients
- 1 9 inch unbaked pastry shell or pie crust
- 8 slices bacon cooked and diced
- 1/2 lb. Swiss cheese shredded
- 1/2 cup frozen chopped spinach cooked and drained
- 1 Tbs enriched flour
- 1/2 tsp salt
- 1 dash nutmeg
- 3 eggs beaten
- 1 3/4 cups milk
Instructions
- Bake pastry shell or pie crust in a 450-degree oven only 7 minutes or just until lightly browned. Remove from oven and reduce oven temperature to 325 degrees.
- Fry bacon until crisp; drain and crumble. While bacon is cooking thaw spinach according to directions on the package (you will have some leftover that you can use for something else.). Blot excess liquid off of spinach with paper towels until dry.
- Reserve 2 Tablespoons bacon for trim. Place the remaining bacon in the pie shell. Add cheese.
- Combine remaining ingredients and pour over bacon, cheese, and spinach. Sprinkle reserved bacon on top in a circle.
- Bake at 325 degrees F for 35 minutes or until almost set in the center. Let quiche cool 20 – 25 minutes before serving. Refrigerate any leftovers.
