Thomas'® Quiche Lorraine

6 Servings
25 Prep Time
15 Cook Time

Created by Chef Nick Hoover

Cheese
 

Ingredients

6 Thomas’® Original English Muffins
12 oz shredded Swiss cheese
¼ C fresh spinach, chopped
6 slices bacon, cooked and chopped
1½ C heavy cream
12 farm-fresh eggs (2 per quiche)
Salt and pepper, to taste

Directions

1. Using a biscuit cutter or other round object, cut into the Thomas’® Original English Muffins about halfway to hollow out the inside. Remove the inner part of the muffins and discard.
2. Mix cheese, spinach and bacon together in a small bowl. Divide mixture up between the Thomas’® Original English Muffin shells.
3. Beat heavy cream, egg, salt and pepper in a bowl. Pour over the cheese mixture.
4. Bake at 350° F for 12-15 minutes until light brown and egg is set.
5. Serve with a green salad or fresh fruit.
6. Any combination of cheeses and fillings can be used.
7. The night before serving, assembly can be done up to the point of the cream and egg mixture, which can be poured on before baking.

Thomas'® Quiche Lorraine Created by Chef Nick Hoover 6 servings 6 Thomas’® Original English Muffins 12 oz shredded Swiss cheese ¼ C fresh spinach, chopped 6 slices bacon, cooked and chopped 1½ C heavy cream 12 farm-fresh eggs (2 per quiche) Salt and pepper, to taste 1. Using a biscuit cutter or other round object, cut into the Thomas’® Original English Muffins about halfway to hollow out the inside. Remove the inner part of the muffins and discard. 2. Mix cheese, spinach and bacon together in a small bowl. Divide mixture up between the Thomas’® Original English Muffin shells. 3. Beat heavy cream, egg, salt and pepper in a bowl. Pour over the cheese mixture. 4. Bake at 350° F for 12-15 minutes until light brown and egg is set. 5. Serve with a green salad or fresh fruit. 6. Any combination of cheeses and fillings can be used. 7. The night before serving, assembly can be done up to the point of the cream and egg mixture, which can be poured on before baking. Thomas' Quiche Lorraine