Spinach & Artichoke Quiche
Lorraine is perhaps the most common variety. In addition to the eggs and cream, it includes bacon or lardons. Cheese is not an ingredient of the original Lorraine recipe, as Julia Child informed Americans: "The classic quiche Lorraine contains heavy cream, eggs, and bacon, no cheese,"
1 (9 inch) unbaked pie crust
1 cup halved cherry tomatoes
5 eggs
1/4 cup milk
1- 10 oz container Stonemill kitchens Spinach & Artichoke Parmesan Dip
Preheat oven to 375 degrees F.
Beat eggs with milk.
Add cherry tomatoes to the egg mixture and pour into the pie shell.
Dollop spinach and artichoke parmesan dip by the teaspoon into the egg mixture.
Bake in preheated oven for 30 minutes or until eggs are set and golden on top.
Lorraine is perhaps the most common variety. In addition to the eggs and cream, it includes bacon or lardons. Cheese is not an ingredient of the original Lorraine recipe, as Julia Child informed Americans: "The classic quiche Lorraine contains heavy cream, eggs, and bacon, no cheese,"
1 (9 inch) unbaked pie crust
1 cup halved cherry tomatoes
5 eggs
1/4 cup milk
1- 10 oz container Stonemill kitchens Spinach & Artichoke Parmesan Dip
Preheat oven to 375 degrees F.
Beat eggs with milk.
Add cherry tomatoes to the egg mixture and pour into the pie shell.
Dollop spinach and artichoke parmesan dip by the teaspoon into the egg mixture.
Bake in preheated oven for 30 minutes or until eggs are set and golden on top.