Hearty Main Course: English Shepherd's Pie

Shepherd's Pie is a fantastic, simple dish originally designed to be affordable for poor, rural workers. Since then, it's become a staple in the United Kingdom. Our shepherd's pie recipe uses lamb as the meat of choice, but this recipe will work just as well with beef instead. This hearty main course is comfort food at its finest. Read on for our favorite recipe...

Shepherd's Pie

(makes one, 2 quart casserole)

Ingredients

• 4 large potatoes, peeled and cubed
• 1 tablespoon butter
• 1 tablespoon finely chopped onion
• 1/4 cup shredded cheddar cheese
• salt and pepper to taste
• 5 carrots, chopped
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 lb lean, ground lamb
• 2 tablespoons all-purpose flour
• 1 tablespoon ketchup
• 3/4 cup beef broth
• 1/4 cup shredded cheddar cheese

1. Preheat the oven to 375°. Bring a large pot of water to boil, add the potatoes, and cook for about 15 minutes or until the potatoes are cooked, but still firm.

2. Drain and mash the potatoes, then mix in the butter, 1 tablespoon finely chopped onion, and 1/4 cup shredded cheese. Add salt and pepper to taste.

3. Start a fresh pot of water boiling and add the carrots. Cook them for about 15 minutes, drain, mash, set aside.

4. In a large frying pan, add onion and cook until clear. Add the ground lamb and cook until browned. Pour off the excess fat, then add flour and cook for an additional minute. Add the ketchup and beef broth.

5. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes.

6. Spread the ground beef evenly over the bottom of a 2 quart casserole dish. Over top, spread the mashed carrots in an even layer, then do the same with the mashed potatoes. Sprinkle the last of the shredded cheese on top, then bake for 20 minutes.

7. Enjoy!

Comfort Food Classic: Chicken Pot Pie

In need of some comfort food? Nothing quite hits the spot like the re-visiting some of our favorite childhood dishes. A classic dish in our family is chicken pot pie. It's a great buttery pie crust filled with gravy, vegetables, and of course chicken.

You can make individual servings if you have 16-ounce ramekins, or make a nice, big family serving in a casserole dish. It's also a great way to make use of leftovers. Not sure what to do with the rest of your baked chicken, or your vegetables? Make a pot pie! You can use many different vegetables in the filling, though my winning combination is onion, carrot, potato, and peas. A homemade pie crust ties this recipe together, but to be perfectly honest, using a store-bought crust works just as well and few will notice. Scroll down below for the recipe...

Chicken Pot Pie

(makes 12 servings)

Ingredients

• 4 tablespoons butter
• 1/2 cup diced onion
• 1/2 cup sliced carrot
• 1/2 cup peas
• 3 cups shredded cooked chicken (turkey works as well for a post-Thanksgiving meal)
• 1/4 cup flour
• 3 cups chicken broth
• A splash of white wine
• 1/4 teaspoon Turmeric
• Salt and pepper to taste
• Chopped fresh thyme to taste
• 1/4 cup heavy cream
• 2 whole unbaked pie crusts
• 1 whole egg
• 2 tablespoons water
• Optional: parsley for garnish

Directions

1. Preheat the oven to 375F
2. Melt the butter in a large pot over medium-high heat, then add onion and carrots. Cook until onions start to turn translucent, stirring frequently
3. Stir in the chicken and peas, and sprinkle flour over. Stir until well combined with the vegetables. cook for 1 minute.
4. Add the chicken broth and wine, and stir around to allow to thicken.
5. Once the mixture starts to thicken, add turmeric, salt, pepper, and thyme.
6. Add cream, then stir and allow the mixture to bubble and thicken (about 3 minutes).
7. Line a baking dish (2-quarts or so for family serving) with a pie crust, then pour in the filling. Roll out the second pie crust on top of the dish.
8. Press the edges of the dough together to seal, and use a knife or a fork to cut vents into the top of the pie.
9. Mix together the egg and water, then brush over the surface.
10. Place the pot pie on a rimmed baking sheet and lightly cover the crust with foil.  Bake for 15 minutes, then remove the foil. Bake for another 15 minutes, or until the crust is a golden brown.
11. Garnish if desired. Serve hot.
12. Enjoy!

Hearty English Recipe: Cottage Pie

or a fairly simple dish, look no further than the rustic roots of the United Kingdom. Cottage pie (also known as shepherd's pie when the meat is lamb) is a traditional dish cooked by shepherds and farmers.

Because lamb has fallen out of the American palette, most modern cottage pies are made with ground beef. We added in a few additional seasonings to really make the flavors pop in this dish. Keep in mind, this dish is a meal on its own. There is no need to serve it with additional sides, save perhaps for some leftover Yorkshire pudding.

Cottage Pie Recipe

(makes 4 servings)

Ingredients

• 1 1/2lbs lean ground beef
• 1 onion, chopped
• 1/3 cup chopped carrots
• 1/2 cup corn
• 1/3 cup peas
• 1 1/2lbs to 2lbs potatoes.
• 8 tablespoons butter
• 1/2 cup beef broth
• 2 teaspoons Worcestershire sauce
• 2 sprigs fresh thyme
• 1 teaspoon dried rosemary
• 2 teaspoons cornstarch
• 1 clove garlic, minced
• 1/2 cup shredded cheddar cheese

Directions

1. Preheat the oven to 400F
2. Peel and quarter the potatoes. Boil in lightly salted water for about 20 minutes (or until tender).
3. Meanwhile, melt 4 tablespoons butter in a large frying pan.
4. Saute the onions and carrots in the butter until tender (about 10 minutes). 
5. Add the ground beef and saute until well browned.
6. Add salt and pepper to taste with Worcestershire sauce, beef broth, thyme, rosemary, and cornstarch.
7. Cook uncovered over low heat for 10 minutes, stirring occasionally to make sure it's well mixed.
8. In a bowl, mash the potatoes with the remaining butter, minced garlic, and salt to taste.
9. Place beef and vegetable mixture in the bottom of a baking dish. Distribute the mashed potatoes on top. Feel free to use a fork to make interesting patterns in the mashed potatoes.
10. Distribute the shredded cheese on top.
11. Bake in the oven until bubbling and brown on top (about 30 minutes). For a slightly more crusty top, broil for the last few minutes.
12. Enjoy!

Simple Savory Recipe: Tomato Pie

We know all you tomato lovers are craving a nice, hearty recipe that uses those fantastic red veggies. Rather than making a sauce or a salad, try this tomato pie! It's a savory lunch or dinnertime dish that really hits the spot.

Just to be clear, we're not talking pizza here: Once complete, from the outside this dish appears no different than an old-fashioned apple pie. But inside it's a whole different story. Tomatoes, basil, onion, cheese. This recipe is simple and hearty. So go grab four tomatoes... and enjoy!  

Tomato Pie

(makes 6 servings)

Ingredients:4 tomatoes, peeled and sliced
10 fresh basil leaves, chopped
1/2 cup chopped green onion
1 (9-inch) prebaked deep dish pie shell
1 cup grated mozzarella
1 cup grated cheddar
1 cup mayonnaise
Salt and pepper

Directions:1. Preheat oven to 350 degrees F.

2. Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.

3. Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper.

4. Combine the grated cheeses and mayonnaise together.

5. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned. Cut into slices and serve warm.

Irish Recipe: Steak and Guinness Pie

If there's one thing that is uniquely Irish, it's probably meat pies. Whether it's a shepherd's pie, or a kidney pie, these savory dishes are made all the better by the layer of dough on top as well as the hearty sauce. Tonight we wanted to share a great recipe for another type of meat pie: steak and guinness!

This delicious pie could very well make for a wonderful stew in its own right, but there's something about the crust that makes this so much better. To make this recipe just that much easier, we cheated a little and used frozen pastry puff, but feel free to make your own. Keep reading below for this absolutely delicious recipe...

Steak and Guinness Pie

(makes 6 servings)

Ingredients

• 1 1/2lbs boneless chuck roast cubed
• salt and pepper
• 3 teaspoons flour
• olive oil
• 1 onion, peeled and diced
• 1 carrot, peeled and chopped
• 4 sticks celery, diced
• 1/4 cup chestnut mushrooms halved
• 2 teaspoons fresh rosemary
• 1 teaspoon fresh thyme
• 1 bay leaf
• 1 bottle Guinness
• 1 beef bullion cube
• 2 cans chopped tomatoes
• 2 pie crusts
• 1 egg, beaten

Directions

1. Season the beef with salt and pepper to taste. Sprinkle with flour, and toss until coated.
2. Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Cook the meat until well browned. Add the onion, and fry for another minute. Then add the celery, carrots, mushrooms, and herbs. Cook 5 minutes, then add the guinness, bullion cube, and diced tomatoes. Bring to a boil, stir well, and simmer for 2 hours or until the meat is tender and the sauce is thickened.
3. For the pie, preheat the oven to 375F. Roll out one of the pie crusts into the bottom of a large pie dish, making sure the crust hangs over the edge. Put the meat stew into a the pie shell. Roll out the remaining pastry dough and place over the baking dish, folding the crust over the edges and crimping. Poke a few holes into the pastry, and brush the top of the pastry with the beaten egg.
4. Place the dish on a baking sheet and bake for 45 minutes, or until golden and bubbling. Let cool for 10 minutes before serving.
5. Enjoy!

Appetizer Recipe: Pear, Prosciutto & Gorgonzola Tart

Sometimes a few unlikely items in your fridge can add up to one scrumptious meal. This tart is the perfect example. If you've got prosciutto and pears in the fridge, you're in luck. The sweet, delicate flavor of this fruit perfectly complements the savory prosciutto on a tart. Throw in some creamy gorgonzola, and your tastebuds are in for a real treat. 

This sensational combination of salty & sweet has been all the rage lately in restaurants. Cheeses like gorgonzola or goat cheese are crumbled on top of pizzas and sandwiches with sliced pears or apples and a few slices of prosciutto to top it off. There's a reason people can't get enough of this trio. Try making this simple tart and you'll understand!

Pear, Prosciutto & Gorgonzola Tart

(Makes 4-6 servings)

Ingredients:

Pie shell (store-bought is fine!)
4 ounces cream cheese 
2 ounces Gorgonzola 
1 teaspoon fresh thyme, chopped 
Pinch of salt 
Pinch of freshly ground black pepper 
2 tablespoons butter 
3 small pears, cored and sliced 
2 ounces prosciutto, cut into thin strips

 

 

Directions:

1. Bake pie shell according to directions and remove from oven to cool.

2. Combine the cream cheese, Gorgonzola, thyme, salt, and pepper in a medium bowl. Recommended: use a hand mixer to thoroughly combine cheeses.

3. Melt the butter over medium-high heat in a large skillet. Place pears on skillet and cook for about five minutes or until golden.

4. Spread the whipped cheese mixture over the tart crust once it is cooled. Cover with pear slices placed in a decorative pattern, and finish off with a sprinkle of prosciutto strips on top.

5. Slice the tart into wedges and enjoy!

Classic Greek Recipe: Spanakopita

There's something special about spanakopita. It's a perfect combination of bold flavors mixed with a perceived delicacy from a beautifully flaky crust. We wanted to try out this great Greek dish, but so many of our attempts came out flat and soggy, and the feta absolutely overpowered the dish.

To fix these problems and perfect the dish, we used fresh spinach and cooked it before draining it of excess water. This helped out the sogginess issue with the surprising bonus of boosting the flavor of the spinach. to mellow the flavor of the feta without completely dulling it, we mixed in some Greek yogurt. Because phyllo dough is so tricky to make, and we didn't want to over-complicate the recipe, we finally cracked and used store-bought phyllo, thawed overnight in the refrigerator. Keep reading below for this great recipe...

Spanakopita (Greek Spinach Pie)

(makes 6-8 servings)

Ingredients

• 20oz curly leaf spinach, rinsed
• 1/4 cup water
• 12oz feta, crumbled into fine pieces
• 3/4 cup whole-milk Greek yogurt
• 4 medium scallions, sliced thin
• 2 large eggs, beaten
• 1/4 cup minced fresh mint leaves
• 2 tablespoons minced fresh dill
• 3 medium garlic cloves, minced
• 1 red onion chopped
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 7 tablespoons unsalted butter, melted
• 1/2lb phyllo, thawed over night in the refrigerator
• 3/4 cup grated Pecorino Romano

Directions

1. Place the spinach and water in a large microwave-save bowl. Cover the bowl with a large dinner plate. Microwave on high until the spinach is wilted and decreased in volume by half (about 5 minutes). Carefully remove the bowl from the microwave and keep covered for 1 minute.
2. Remove the plate and transfer the spinach to a colander in the sink. Using the back of a rubber spatula, press the spinach against the colander to release the excess liquid. Transfer the spinach to a cutting board and roughly chop. Wrap the spinach in paper towels and squeeze to remove excess water. Transfer the spinach to a large bowl. Add the remaining ingredients up to and including the cayenne pepper to the bowl and mix until thoroughly combined.
3. Preheat the oven to 425F. Grease a pie or cake pan with melted butter. Lay one phyllo sheet on the buttered pan, pressing the dough into the corners and letting the edges hang over the edge of the pan. Repeat with 9 more phyllo sheets, brushing each with butter until you have a total of 10 layers of phyllo.
4. Spread the spinach mixture evenly over the phyllo. Fold the edges of the bottom layer of phyllo over the filling. Add 6 more phyllo sheets to the top, brushing each with butter and sprinkling each with 2 tablespoons Pecorino cheese. Add 2 final phyllo sheets, brushing them with butter but not sprinkling with the Pecorino. Trim the edges, then use a spoon to neaten the edges of the pastry case.
5. Use a sharp knife to score the pie through the top 3 layers of phyllo into 8 even pieces of pie. Bake 20 to 25 minutes, or until the phyllo is golden and crisp. Let cool for at least 10 minutes before serving.
6. Enjoy!

Vegetarian Recipe: Roasted Veggie Tart

This roasted vegetable tart is a great way to use all the eggplant, zucchini, peppers, and herbs you'll find at the local market. 

Though this crust recipe is delicious, you can save some time by using refrigerated pie crust – a quick shortcut that shouldn’t cut down on the flavor very much. After all, the real stars here are fresh veggies.

Tarts, quiches, and frittatas are all great ways to use whatever ingredients you have on hand to make something tasty – but what exactly is the difference between the three? Not too much – tarts can be both savory and sweet, unlike savory quiche – and don’t always have eggs. Frittatas don’t have a crust and don’t typically have milk or cream, either. 

Roasted Vegetable Tart

Ingredients:

For the crust (if not using pre-made, refrigerated pie crust):

• 1 cup all-purpose flour
• 1 tablespoon toasted wheat germ
• 1 teaspoon baking powder
• 1/2 teaspoon freshly ground black pepper 
• 1/4 teaspoon salt
• 1/4 cup water
• 1 tablespoon olive oil, ideally infused with herbs
• Cooking spray 

For the filling:

• 1 small eggplant, cut crosswise into 1/4-inch-thick slices 
• 3/4 teaspoon salt, divided
• Drizzle of olive oil 
• 4 garlic cloves
• 1 tablespoon chopped fresh basil 
• 1 1/2 teaspoons chopped fresh oregano
• 1 teaspoon chopped fresh thyme
• 1 medium zucchini, cut lengthwise and then sliced into 1/4-inch thick slices
• 1 red pepper, cut into chunks
• 1 orange pepper, cut into chunks
• 1/2 cup shredded mozzarella cheese, divided 
• 2 tablespoons shredded Parmesan (strict vegetarians can use smoked gouda or more mozzarella)

Directions:

1. Preheat the oven to 400 degrees F.
   
   For the crust (otherwise, skip to step 5):
   
2. If you’re making your own crust, then start preparing it by lightly spooning flour into a dry measuring cup – level it with a knife. Mix the flour, wheat germ, baking powder, salt, and pepper in a large bowl and stir it with a whisk. Make a well in the center of the mixture, and then add the water and 1 tablespoon of oil. Stir together to form a soft dough.
   
3. Put the dough on a lightly floured surface and knead lightly four times, then gently press the dough into a 4-inch circle on plastic wrap. Cover and let it chill for 15 minutes. Then, overlap two sheets of plastic wrap on a slightly damp surface, and unwrap the dough and put it on the plastic wrap.
   
4. Cover the dough with two more sheets of plastic wrap and roll the dough, while covered, into an 11-inch circle. Remove the top sheets of plastic wrap and fit the dough (plastic-side up) into a 10-inch round removable-bottom tart pan that has been greased with cooking spray. Remove the rest of the plastic wrap.
   
5. Press the dough against the bottom and sides of the greased, 10-inch round tart pan. Pierce the bottom and sides of the dough with a fork, and bake it for 10 minutes. Then, let it cool on a wire rack.
   
6. For the filling, first put the eggplant slices on a few layers of paper towels and sprinkle then with salt. After 15 minutes, pat them dry.
   
7. Toss the eggplant, zucchini, and peppers lightly in olive oil and arrange them on a greased baking sheet. Also add the garlic cloves, still in the skin. Let everything roast for about 20 minutes in the oven (at 400 degrees F).
   
8. When you take the veggies out of the oven, remove the garlic from its skin and mince.
   
9. In a large bowl, toss the roasted veggies with 1/4 teaspoon of salt and the oregano, thyme, and basil.
   
10. Sprinkle two tablespoons of mozzarella on the bottom of the baked crust. Layer the roasted veggies in the crust and then sprinkle with the rest of the mozzarella and Parmesan.
    
11. Drizzle the top of the tart with olive oil, then bake for 10 minutes, or until the cheese has melted.
    
12. Enjoy!

** Note: If you’d like a fluffier, more quiche-like texture, whisk two eggs with about 3/4 cup of heavy cream and pour it over the vegetables and cheese before baking – making sure it doesn’t spill over the crust. Then, bake until the top is golden brown.

Vegetarian Dish: Mushroom Pot Pies

There’s something comforting about a warm, flaky pot pie fresh out of the oven – and this meatless version definitely fits the bill.

Mushrooms are the star of the show here, and though the recipe calls for cremini or button mushrooms, you can use whatever variety you like when packing puff pastry with veggie goodness. And if you want to swap out and swap in different ingredients, go for it – we’ve seen mushroom pot pie recipes that also feature potatoes, leeks, and even lentils.

We have a feeling that meat-lovers and vegetarians alike will love this dish!

Mushroom Pot Pies

(makes 4-5 individual pies)

Ingredients:

• 2 tablespoons olive oil
• 1 1/2 pounds cremini or button mushrooms, halved (or quartered, in large)
• 4 carrots, chopped
• 3 celery stalks, chopped
• 1 medium onion, chopped
• 1/2 tablespoon fresh thyme
• 1/3 cup all-purpose flour, plus extra for floured surface
• 1 cup vegetable broth
• 1/2 cup peas
• 1 sheet puff pastry, thawed
• 1 egg
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions:

1. Preheat oven to 400 degrees F.
2. Place the pastry on a floured surface and place your individual dishes on the pastry, to use as a stencil. You want to cut a circle around the dish that is 1/2 inch wider than the dish. Cut vents in the tops of the circles and let them refrigerate on a baking sheet lined with parchment paper. (You could also make a large pot pie in an 8x8 baking dish, by simply placing the larger piece over the dish and cutting some vents.)
3. Heat the oil in a large skillet over medium-high heat, then add the mushrooms, carrots, celery, onions, thyme, salt and pepper. Cook and stir occasionally until the vegetables start to get tender (about 12 to 15 minutes).
4. Add the flour to the skillet and cook, while constantly stirring, for about 30 seconds. Then, add the broth and peas and bring everything to a boil.
5. Divide the mixture between the dishes, then lay a piece of puff pastry on top of the dish and press the edges so the pastry is sealed. Beat the egg and brush it on top of the crusts.
6. Place the dishes on a rimmed baking sheet and bake for 25 minutes, or until the crust is golden-brown.
7. Enjoy!

Seafood Recipe: Salmon and Asparagus Quiche

Salmon and asparagus are a duo that just works. Whether you’re wrapping salmon around asparagus, throwing them together in a salad, or pairing them with pasta, the result is always absolutely delicious -- so it’s no surprise that a salmon and asparagus quiche is a breakfast or dinner win. With this recipe, you can also choose between fresh or smoked salmon in the dish. 

Salmon and Asparagus Quiche

(makes 4 servings)

Ingredients:

• 1 refrigerated pie crust (e.g. Pillsbury)
• 8 ounces fresh cooked salmon or smoked salmon, cut into chunks 
• 12-15 asparagus spears, trimmed and cut into 1 1/2-inch slices
• 4 eggs
• 1 cup heavy cream
• 1 cup Parmesan cheese, grated
• 1 teaspoon minced thyme
• 1 teaspoon minced dill
• Salt and pepper to taste 

Directions: 

• Preheat oven to 375 degrees F.
• To cook the asparagus, steam it on the stove (using a steamer basket over a pot filled with an inch of water, or putting it directly in the pot, covered for 3-4 minutes until tender) or in the microwave (wrap a few bunches in damp paper towels and microwave for 3-4 minutes, until tender).
• Line a 9-inch pie pan with the crust, trimming any excess and crimping the edges around the pan. Poke several holes in the bottom with a fork, and let it pre-bake for 3-5 minutes.
• While the crust is baking, whisk together the eggs, cream, cheese, salt, pepper, and the herbs.
• Take the crust out of the oven and fill it with the salmon and asparagus. Then, pour the egg mixture over the top.
• Put the pie pan onto a baking sheet, and then place it in the oven. Bake for 20-25 minutes, or until set (poke with a knife and make sure it comes out clean). Let it rest for 5 minutes before serving.  
• Enjoy!

Warm & Filling Recipe: Tasty Fisherman’s Pot Pie

The U.K. is a place that really embraces pies: meat pies, fish pies, vegetable pies…pies are their comfort food! We’re pulling a page out of their book and making a tasty Fisherman’s Pie with three different types of fish. (It’s just as good if you choose to stick with one type of fish, if that's more to your taste!). This dish is the best on cold days when all you want is to be snuggled up somewhere cozy—eating it will help warm you from the inside out!

Fisherman’s Pie

(Serves 6-8)

Ingredients 

• 1 1/4 pound assorted fish pieces (salmon, haddock, cod), 1-inch pieces
• 1 1/4 cup fish stock
• 1 1/2 cup milk, divided
• 2 cups creamy mashed potatoes (homemade or storebought)
• 1 cup seasoned bread crumbs
• 1/2 cup butter
• 3/4 cup flour
• 1 1/2 tablespoon parsley
• 3 cloves garlic
• 1 bay leaf
• salt and pepper, to taste

Directions

1. Heat oven to 355º F.
2. In a large saucepan, bring 1 1/4 cup milk and fish stock to a simmer. Add the different pieces of fish and bay leaf and let poach for no longer than 5 minutes. Remove fish and transfer to a plate. Reserve the
3. In a different saucepan, melt the butter over medium heat and add the flour to make a roux. Stir well. Add the poaching liquid to the roux, raise the heat and cook for 2-3 minutes until the poaching juices are incorporated into the sauce. Take off heat and remove bay leaf.
4. Add fish pieces back into thickened mixture and season with salt and pepper and parsley.
5. Pour the fish and sauce into a deep baking dish and cover with a thick layer of mashed potatoes. Sprinkle with breadcrumbs and bake for 30-35 minutes, or until the breadcrumbs and mashed potatoes are browned and the sauce beneath is bubbling.

Simple Savory Recipe: Bacon and Spinach Quiche

Quiche is an easy and delicious meal-- and it's a great way to incorporate some protein into your diet! There's no limit to the ingredient combinations that work well in this dish.

Making a quiche is something of an experiment, and you can always throw in different veggies or substitute one type of meat for another to enjoy a different flavor. One of our personal favorites is this recipe, which features bacon (!), spinach and Swiss cheese. 

Bacon and Spinach Quiche

(makes 8 servings)

Ingredients:6 large eggs, beaten
1 1/2 cups heavy cream
Salt and pepper
2 cups chopped fresh baby spinach, packed
1 pound bacon, cooked and crumbled
1 1/2 cups shredded Swiss cheese
1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate

Directions:1. Preheat the oven to 375 degrees F. 

2. Combine the eggs, cream, salt, and pepper in a food processor or blender.

3. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top.

4. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.

Quiche Recipe: Classic Lorraine

Today we're posting a great, hearty meal that's perfect for serving the whole family. Like most egg meals, this is something that's great and easy to customize for even the picky eaters in the family. And it's versatile enough to work as breakfast, lunch, or dinner! 

A great quiche should have a tender crust with a velvety, custard-like texture to it while also blending in with all of the amazing flavors of the meat and cheese. For the crust, we decided to use a shortcut and rolled out some store-bought dough (sacrilege, I know, but it was the morning!) pre-baked, and we decided to focus our time on finding just the right combination of ingredients for the filling. We decided to use whole eggs plus extra yolks to achieve that perfect custard-like texture. For the meat, we stuck with a classic bacon, and the cheese we used a gruyere cheese. Keep reading below for this great recipe...

Quiche Lorraine Recipe

(makes 6 servings)

Ingredients

• 1 frozen pie crust (If you want to go the homemade route and make your own pie crust, check this one out) 
• 8 slices bacon cut into 1/2" pieces and cooked
• 2 large eggs
• 2 large egg yolks
• 1 cup whole milk
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• a pinch of nutmeg
• 1/2 cup gruyere cheese

Directions

1. Preheat the oven to 350F. Place the frozen crust in a pie pan and line with aluminum foil, allowing for a few inches to extend beyond the sides of the pan. Fill two-thirds with pie weights (dry beans work as well). Bake for 20 minutes, then remove from the oven. Remove the pie weight and foil, then use a fork to poke small holes around the base of the crust. Bake for another 10 minutes, or until lightly browned all over.
2. Whisk together eggs, yolks, milk, heavy cream, salt, pepper, and nutmeg in a medium bowl.
3. Spread the cheese and bacon evenly over the bottom of the warm pie shell and set the shell on the oven rack. Pour the egg mixture to 1/2" below the crust rim and bake for 32 to 35 minutes, or until a knife blade inserted about one inch from the edge comes out clean. The center should feel set but like gelatin. It will finish cooking as it cools.
4. Transfer the quiche to a wire rack to cool and serve at room temperature. 
5. Enjoy!