"The people who give you their food give you their heart" - Cesar Chavez

Wednesday, October 28, 2009

Celadon's Bacon and Gruyere Quiche with Spinach and Onion

"It must be the smell of bacon."  That's what my roommate, Celadon, said when I exclaimed how happy I suddenly felt after a kind of stressful day. Before even opening the door to our apartment, I could smell something wonderful. Celadon made a very scrumptious and very comforting quiche that quickly disappeared. Adapted from Emeril Lagasse's Quiche Lorraine, Celadon's quiche was wonderfully rich and filling and the perfect meal for...well...breakfast, lunch and dinner! And let's be honest, bacon makes us happy.

Celadon's Bacon and Gruyere Quiche with Spinach and Onion
(Makes one pie)

1 pie crust
3 eggs
1 cup half and half
1 cup gruyere, grated
1/4 white onion, chopped into small pieces
6 strips of bacon
1/2 cup spinach
Salt, pepper and cayenne for taste

1. Pre-heat oven to 375 degrees and bake the pie crust for 8-10 min
2. Cook bacon all the way through until crispy.
3. Saute the onions and the spinach until the onions are translucent, about 3 minutes
4. Whisk the eggs and half and half together and add some salt, pepper and a pinch of cayenne. Add in the onions and spinach to the egg mixture.
5. Crumble the bacon at bottom of pie crust, pour the egg mixture on top. Cook the quiche for 30-35 minutes until it is set but still a little bubbly. Enjoy!!!

1 comment:

Anonymous said...

I just made this quiche for dinner and it was fantastic. I noticed in the recipe you forgot to show where the Gruyere is used, so I whisked it in with the egg and half-and-half, and reserved just a nub to grate over the top when the quiche was almost done baking. Delicious!