With everything in place, I place the quiche in the preheated oven and bake it for about 30-35 minutes, or until the egg is ...

Whisk together eggs, cream, and remaining 1 teaspoon salt in a large bowl until frothy, about 30 seconds. Pour egg mixture over filling pie plate. Carefully transfer to oven.

This Quiche Lorraine with Spinach and Bacon is a simple yet impressive recipe that works for breakfast, brunch, or even a light dinner! It’s the kind of versatile recipe you’ll want to keep in ...

Fresh Spinach and Bacon Quiche Serves 4 to 6. 1 deep frozen pie crust 4 strips bacon 1 medium onion, ... seasoning with salt and pepper. Whisk in cream and nutmeg. Recommended. Peace In the line ...

Toss the spinach with the garlic and spread it in the cooled pastry shell. In a medium bowl, whisk the milk with the cream, eggs, egg yolks, salt and pepper. Scatter the goat cheese on top of the ...

Makes 10-inch quiche; 6 to 8 entree servings. Recipe is by Corinne Cook, who cautions that oven temperatures will vary so adjust the cooking time. 1 (10-oz.) pkg. frozen chopped spinach ...

Top evenly with spinach mixture followed by remaining half of feta. Whisk together eggs, cream, dill, mint and remaining 1½ teaspoons salt in a large bowl until well combined, about 30 seconds.

8 large eggs, lightly whipped. 1/2 cup heavy whipping cream. 1 generous tablespoon chopped fresh dill, plus more for garnish. 1 generous tablespoon chopped fresh mint, plus more for garnish ...