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Quiche for Gourmands

by Tom Fleming

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1 1/4 cups heavy cream

1 8 oz. tub of your-baby spinach

1 tsp. minced garlic

Zest of 1/2 lemon

3 strips bacon minced

1 roasted bell pepper

3 eggs

1/8 cup of Parmesan or Gruyere cheese

Pinch of nutmeg

Salt and pepper to taste


Combine heavy cream and eggs in medium bowl and mix. Add nutmeg, season with salt and pepper and reserve. In a medium sauté pan render off bacon until crispy. When crispy add garlic, lemon zest and spinach and sauté for 2 minutes. Season with salt and pepper to taste. Remove from pan and cool.

When mixture is cool mix with roasted peppers and cheese. Add to cream mixture and gently pour into shell. Bake in conventional oven at 275 degrees for 1 hour. Pull from oven and check to see if it has set. Return to oven if needed. Remove from oven and cool.

Cut into wedge and reheat when ready. Serve with either side of soup or salad.

Recipe note: Quiche will always be better the next day like great stews

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