Quiche Lorraine featuring Kaltbach Cave-Aged Le Gruyère Switzerland AOC

Studying abroad in France I ate cheese and bread a lot. This combination was readily available, cheap and oh so delicious.  And although I loved the creamy soft cheeses of France, I really loved the Swiss Gruyère and Emmentaler.  As you can imagine this was to the dismay of my French family. They just shook their heads and tsk, tsked me. 

When Emmi Roth asked me to sample some of their Kaltbach Cave-aged Le Gruyère I didn't hesitate to say yes.  

Quiche is something I don't make nearly as often as I should. If you buy store bought pie crust, quiche is very simple to put together and can be extremely versatile in flavor. The key to a good quiche is good add ins. One quiche made for dinner leaves leftovers lasting several days after.

This Quiche Lorraine was particularly flavorful with the aged Gruyère from Emmi Roth. It melted smoothly throughout the quiche, leaving a nutty taste in your mouth.. Mr. J insisted I add bacon as well. 

The richness was cut by using milk instead of cream and the addition of spinach. I absolutely had to add a bit of green.

So the next time you are contemplating what to make for dinner go for a quiche.

Disclaimer: I was given a sample of Emmi Roth USA Kaltbach Cave-aged Le Gruyère cheese for this post but all opinions are 100% my own.

Quiche Lorraine

by Emily Morris

Prep Time: 10 minutes

Cook Time: 45 minutes

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Ingredients (serves 8)

• 1 unbaked pie crust, 9 inch round
• 4 slices bacon, cut into 1 inch piece
• 1/2 cup chopped onion
• 1 8 oz package frozen chopped spinach, thawed
• Salt and freshly ground black pepper to taste
• 1 pinch nutmeg, or more to taste
• 7 eggs
• 1 1/2 cup milk
• 1 tsp chopped fresh thyme
• 6 oz Kaltbach Cave-aged Le Gruyère

Instructions

Preheat oven to 350° F.

Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from pan and drain.

Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Onion, salt, and black pepper. Cook and stir until tender and browned, 5 to 7 minutes, then add spinach. Mix together and set aside.

Whisk eggs and milk together in a large bowl. Add thyme and nutmeg. Stir to combine.

Place the pie crust in a pie tin and crimp the edges. Put spinach and onion mixture on the bottom of a pie pan. Top with 1/2 cooked bacon and 1/2 Kaltbach Le Gruyère cheese. Ladle in half the egg mixture. Gently use your fingers to incorporate the egg mixture with the spinach and onion mixture. Top with the remaining cheese and bacon.

Bake for 40 to 45 minutes, or until the custard is golden brown, puffed, and set yet still slightly wiggly in the center.

Allow to cool slightly before serving.

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