Chef Gary's Quiche Lorraine

Chef Gary's Quiche Lorraine


6 eggs

1/2 qt. heavy whipping cream

1/2 onion

4 strips of bacon

2 cloves garlic

1 handful fresh baby spinach

1/2 cup mixed cheese

salt and pepper to taste

1/2 tsp. paprika

Instructions:{} Peel and half your onion.{} Slice your halves longways.{} Heat 1 tsp. butter or oil in saute pan.{} Add sliced onion, minced garlic and bacon, saute.{} When onions are translucent and bacon is crispy, set aside and allow to cool.{} Place this mixture in a 10 inch pie shell.{} Add spinach and cheese mixture and set aside.{} Next, beat eggs and heavy cream until creamy and pale yellow.{} Pour this mixture into the pie shell over the vegetable and cheese mix.{} Add paprika and salt and pepper.{} Gently massage the mixture until all components are incorporated and every bite seems{}equal.{} Place on a sheet pan in the over and cook for 45-50 minutes on 350 degrees, until the top starts to brown and the center of the quiche is solid.{} Allow to cool for 10-15 minutes and serve.{} {}