Quiche is one of my favorite go-to dish when my pantry and fridge seem bare of all but odds and ends leftover from other meals preparation: the last two slices of bacon, that bit of grated cheese from taco night, the half-onion, the frozen spinach that I felt compelled to buy the last time I vowed to “eat healthy.” I can use up that last bit of milk, or those last few eggs to empty out the fridge before going on vacation, or make individual quiches in a muffin tin if I don’t have enough to roll out a full pie plate, I have company, or want to use my smaller toaster in the summer. The filling can be as varied as the deli ham, or veggies for our meatless Fridays of Lent…. However, I never thought to make a sweetened bacon version… I will definitely put it on my radar for the next set of leftover quiche days!
I cook in the same way that I play the piano, with wild abandon, using the written page as a guide, but ultimately doing what I can with what I have, either in ingredients or talent!
Question: did you add cheese or something else to the prebaked prepared dish? It appears there and in the final picture that something chunky and white was added. If so, what type was added? I want to try this but don't want to miss anything important.
I had no idea the quiche had such an interesting history! I just loved learning about it—fascinating that the word might have German or Yiddish roots. The Astra ad is a hoot and a great time capsule of ‘50s pre-feminist France—not so different than this country. Can’t wait to give the recipe a try. Thanks, Jamie!
Lovely! You make it look so effortless and appealing, will need to pick up some cream so I can give this a go soon, hope you have a wonderful weekend!
Thank you, Shire! Have a beautiful weekend 💜
Quiche is one of my favorite go-to dish when my pantry and fridge seem bare of all but odds and ends leftover from other meals preparation: the last two slices of bacon, that bit of grated cheese from taco night, the half-onion, the frozen spinach that I felt compelled to buy the last time I vowed to “eat healthy.” I can use up that last bit of milk, or those last few eggs to empty out the fridge before going on vacation, or make individual quiches in a muffin tin if I don’t have enough to roll out a full pie plate, I have company, or want to use my smaller toaster in the summer. The filling can be as varied as the deli ham, or veggies for our meatless Fridays of Lent…. However, I never thought to make a sweetened bacon version… I will definitely put it on my radar for the next set of leftover quiche days!
I love your way of thinking…and cooking! I think you’re right, quiche is a great catch-all! And it’s always good!
I cook in the same way that I play the piano, with wild abandon, using the written page as a guide, but ultimately doing what I can with what I have, either in ingredients or talent!
Good Morning, you make the Quiche Lorraine so delicious with that text.
Thank you, darling!
Question: did you add cheese or something else to the prebaked prepared dish? It appears there and in the final picture that something chunky and white was added. If so, what type was added? I want to try this but don't want to miss anything important.
Oh that’s the bits of butter I dotted it with! Did I forget to add that in my recipe???
Maybe it was mentioned and I misunderstood. making this soon! Thank you!
Raising my Phoni Negroni to your excellent comments. C'est Vrai
I had no idea the quiche had such an interesting history! I just loved learning about it—fascinating that the word might have German or Yiddish roots. The Astra ad is a hoot and a great time capsule of ‘50s pre-feminist France—not so different than this country. Can’t wait to give the recipe a try. Thanks, Jamie!