Peter's "Killer" Quiche ~ A New SWJ Signature Brea

If this isn't the best Quiche you ever had, we will be surprised. It has received nothing but Raves from our guests, and we are making it a Signature Breakfast, putting it in the famous class with our Eggs Benedict Nova Scotia, Croissant French Toast, Stonewall Hash, and of course, our succulent Jackson Omelets! The "Killer" Quiche is a variation of Lorraine.

Preheat oven to 375 F with catch baking sheets on the lower rack

Liquid Ingredients- 8 Grade A Large Eggs

1 Cup Heavy Cream

1/2 Cup Half and Half

Salt and pepper (coarse grind) to taste...be generous with the pepper!! (It looks good too!)

Blend or whisk thoroughly: 2 Cups coarsely chopped fresh baby spinach

2 lbs. Bacon rendered and crumbled (Fresh Sausage can be used too)

1 lb. Jarlsberg Swiss Cheese, coarsely grated (Jarlsberg is a Semi Soft Part Skim Milk Sweet Cheese, Lucerene is similar if

Jarlesberg is not available).

Use either two- 8" pie shells in shallow aluminum pans, or one large 9" deep dish pie plate with a pre-rolled crust (for the latter, bake an additional 15 - 20 minutes).

Layer freshly chopped Spinach, then crumbled bacon and finally the grated Swiss cheese so it is rounded (it will all settle down as it bakes). Gently top with the liquid ingredients, fill until it is 1/2 to 1/4 inches below the top of the pie crust., Use baking sheets underneath as it bakes it may spill over a little,

Bake smaller pie shells (aluminum) 35 - 40 minutes, larger (glass, deep dish) pie plates 50 - 55 minutes. To brown top of quiche if not as brown as you want it, broil final 3-4 minutes, or until desired color/texture is reached.



Enjoy, Bon Appetito!! Peter