Okay, I'm going to start this post off with a small confession... I totally left the bacon out of the dish. Traditionally Quiche Lorraine has bits of lovely bacon throughout and mine is missing this delicious ingredient. So I am calling this my "ode" to the vegetarian Quiche Lorraine. The quiche still turned out fluffy, light and fantastic and my bacon loving husband did not make one complaint of my small bacon omission. He actually loved it so I'm thinking there is hope to make him enjoy more meatless meals in the future. Of course, you can always add the bacon to the dish and it will make it more traditional and just as tasty.
1 (8oz) brick of plain cream cheese (at room temp)
1 cup of plain milk
5 large eggs
1 cup of defrosted and drained chopped spinach
1tsp of granulated garlic
seasoning salt and black pepper to taste
2 cups of shredded Swiss cheese
1/8 tsp of freshly grated nutmeg
red chili flakes to taste
2 (8inch)regular pie crust (not deep dish)
Note: if you would like to add the bacon, prior to making your egg mixture cut some bacon into small pieces and fry until crispy. Drain on a paper towel to soak up the excess oil. Then add your bacon at the same time you add the cheese into the egg mixture.
Directions:
Use an electric mixer to blend the (room temperature) cream cheese with the milk until smooth. Then add your eggs and seasoning and blend well. Next use a spoon to mix in the Swiss cheese and chopped spinach (and bacon) into the egg mixture. Pour egg mixture into frozen pie shells and bake at 375 degrees for 40-50 minutes until the quiche is set.
Note: bake in the middle of the oven and use a baking tray to keep the quiche mess free and easy to get in and out of the oven.
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