Love & Lavender doesn’t do a lot of food related wedding articles. That may change after seeing this wonderful deep-dish quiche lorraine that my mother-in-law made for a brunch not too long ago.
We thought it would make a great feature for a Christmas wedding brunch, or any brunch occasion for that matter!
As wedding celebrations come to a close, it is nice to gather with close friends and family for one final brunch and celebrate the newlywed couple before they head off on their honeymoon.
This deep dish quiche Lorraine will surely be a huge hit for starving morning-after wedding goers. The recipe is easy to follow and can be made ahead of time.
Serve with a strawberry spinach salad, a warm basket of muffins and scones, and an assortment of fruits, along with a glass of your favorite bubbly. Your guests will rave about your wedding brunch!
- 1 deep-dish unbaked pie shell
- 3 eggs (Medium)
- 2 cups whipping cream
- 1/2 tsp nutmeg
- 1/2 tsp ground white pepper
- 1 package fresh spinach
- 5 slices of bacon, cut into pieces
- 1 small onion, diced
- 1/2 cup Swiss cheese shredded
- 1/2 cup Gruyere cheese
- Preheat oven to 400 degrees F
- Line pastry shell with foil and bake for 12 to 15 minutes
- Remove the pastry shell from over and reduce oven heat to 325 degree F
- Beat eggs and whipping cream together adding white pepper an nutmeg
- Cook spinach, drain well and chop
6. Crisp bacon in a skillet until brown, remove and blot with paper towel
7. Wipe skillet with paper towel, leaving 1 to 2 tsp of fat from the bacon
8. Add the onions and cook until brown
9. Layer cooled pie shell with onions, bacon, spinach and the shredded cheese.
10. Pour the egg and whip cream mixture over the pie, and place into a 325 degree oven.
Bake for 60 minutes or until the center of the pie does not jiggle. Once you take the pie out of the oven let it cool slightly before cutting, but do serve it warm. I suggest serving in a festive red quiche dish like the one above to go along with your lovely Christmas wedding brunch!
- Make sure to use whipping cream and not milk or coffee creamer
- To avoid soggy pastry, make sure you pre-bake your pie crust
- You need to use a deep dish crust for there to be enough room for all the ingredients
- This recipe serves 6 people