Baby Shower Quiche

You might overload on cuteness right here, but if you can continue to the rest of the post, I'm sharing a quiche recipe that I used for the baby shower I hosted with two friends this past weekend.

So ridiculous cuteness/my late-night attempt not to miss a daily photo:

October 1

October 1st

Ladies Luncheon/Baby Shower Quiche:
5 large eggs (free range and organic! Don't want the pregnant lady to get any weird hormones or antibiotics)
1 16 oz carton of heavy whipping cream (you can skimp on this, but you'll wish you hadn't)
1 cup of gruyere cheese, grated
4-5 bacon strips, cooked, cooled and crumbled up
Handful of baby spinach leaves with stems trimmed off
1 roll-out Pillsbury pie crust at room temperature, unless you know how to make a pie crust. I salute (and envy) you!
Pinch of nutmeg
Salt and Pepper to taste

Preheat oven to 425F. Unroll pie crust and fit into a deep-dish pie pan (preferably ceramic). Weight with pie weights, rice or beans and bake until the edges just begin to brown. Remove from oven to cool, reduce heat to 375F.

Meanwhile, combine eggs and whipping cream in a large bowl with a whisk or fork. Add salt and pepper, nutmeg and raw spinach leaves. Toss in a little cheese. Stir gently to combine (keep some air in there for a light and fluffy quiche!)

Cover the bottom of the now cooled pie crust with the crumbled bacon and grated cheese, add the custard, and sprinkle with the rest of the cheese.

Bake for 30-40 minutes or until the top is golden brown and center is set. Cool for 10-15 minutes before serving.

Baby Shower Quiche

As a vegetarian alternative, we chopped up an onion and a red bell pepper, cooked them over low heat for about 10 minutes, and added this mixture to the custard along with the spinach.

No, this is not low-fat. It's basically all fat except for maybe the spinach, salt and pepper. But it's really darn good, so just make it the way Julia Child would have wanted you to. Her base quiche recipe is what I use for them all. Check out Julia's Kitchen Wisdom for more detail.

Tangentially, this is possibly the most useful cookbook I've ever purchased. It would make a very nice (very affordable) present for any reasonably competent cook that you know.

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