Quiche Lorraine d"Auberge
From THE INN AT MALLARD COVEOur adaptation of a French entree using organic herbs and vegetables from our gardens, organic eggs, and our special cheddar cheese.
Ingredients
- 1 cup Half and Half
- 6 Large Eggs
- 1 tsp. Chopped Fresh Thyme or 1/2 tsp. Dried Thyme
- 1 tsp. Chopped Fresh Sage or 1/2 tsp. Dried Sage
- 1/4 tsp. Sea Salt
- Grinding of Black Pepper
- 1 cup Shredded Cheddar Cheese
- 2 Frozen Bacon Strips
- 1 cup Cooked Vegetables (Broccoli, leeks, asparagus or spinach)
- 1 Tbsp. Finely Chopped Parsley
Directions
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Preheat oven to 375 degrees.
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Dice and fry the bacon until crisp; drain pieces on a paper towel.
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Steam the vegetables in a covered bowl for 30 seconds in microwave.
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Butter six individual ceramic baking dishes.
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Place bacon pieces in bottom of dishes and add cooked vegetables.
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Sprinkle with shredded cheddar cheese.
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Whisk together the half and half, eggs, thyme, sage, salt and pepper until combined.
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Pour egg mixture over cheddar cheese and top with parsley.
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Bake for 25-30 minutes or until bubbly and slightly browned.
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Serves six.
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