My Favorite Quiche!

***It's not often that a recipe is worthy of re-posting.  I think I've only done that once or twice in the entire time I've written this blog.  However, this is one of those rare occasions.  Back in 2009 when Brad and I went to Europe, we had the most amazing Quiche Lorraine at the incredible Les Deux Magots cafe in Paris.  It was delicious and was served alongside a yummy salad of fresh greens (Quiche Lorraine sur Salade Verte).  Oh, it was heaven on a plate!  It also didn't hurt that we were sitting on the patio of one of the most famous cafes in Paris, after all...haha.  The atmosphere and people-watching in that particular area are hard to beat.

I'll never forget the elderly lady that was sitting at the table right next to us (the tables were situated pretty close together).  She was dressed to-the-nines, was all by herself, and was just the quintessential, classy Parisian lady.  I wish more than anything that I had tried to strike up a conversation with her.  Brad and I had spent that entire day shopping at all the famous patisseries and bakeries that I had researched before the trip.  I had bags from all over - Poilane, Pierre Herme, Laduree - and I had them all piled at my feet under the table.  The lady noticed my bags and smiled the sweetest smile.  We said "hello" and that was that.  She just seemed like someone who could tell you some pretty awesome stories.

Shortly after we returned from our trip, I posted a recipe for Quiche, which you can see HERE.  This time around, I added more mushrooms and spinach.  This made all the difference, and I definitely prefer this dish as listed below.  It's packed with yummy ingredients, and the Gruyere cheese is simply decadent.  

After one bite of this, you'll be in love!

Bon Appetit!***

Ingredients:1 pie crust, rolled out and fitted into a 9″ pie pan

3 eggs, beaten

1 1/2 cups milk
1 Tbsp oil

1 medium onion, minced

8 oz mushrooms, sliced

1 bag (6 oz) baby spinach
6 strips bacon, cooked and crumbled
1 1/2 cups Gruyere cheese, shredded

1 tbsp flour

Salt & Pepper, to taste

Directions:
Preheat the oven to 400°F. Bake the pie crust for 5-7 minutes, until very lightly browned. Remove from oven and reduce oven to 325°F.

Meanwhile, in a large saute pan, heat the oil over medium-high heat. Saute the mushrooms and onions for about 5 minutes. Add the spinach and saute until the spinach is wilted. If there is a lot of extra moisture in the pan, drain the vegetable mixture.

In a large bowl, stir together the eggs, milk, onion, bacon, spinach, mushrooms, and salt. In a separate bowl, toss the cheese and flour together. Add the cheese to the rest of the ingredients and mix well. Pour into your partially baked pie crust and bake 45-55 minutes, until set. Let it cool for about 20 minutes before slicing. It can be served warm or at room temperature.