Quiche Lorraine & Other Variations

My mom’s side of the family holds a Holly Brunch each year, typically the first weekend of December. About 20 years ago, my Nonnie realized that stockings were taking up a huge chunk of time during our Christmas Eve celebration, so she split stocking presents into a different holiday…Holly Brunch! This year, the family held brunch the Saturday after Thanksgiving so that Andrew and I could be there.

My mom and I made quiches for the brunch – two were typical Quiche Lorraine, per Betty Crocker, and two were Quiche Lorraine, but with spinach subbed for the bacon.

You can find Betty’s original recipe here. We usually don’t mess with Betty’s instructions too much, but this time we swapped white cheddar for the recommended swiss, and increased the amount of cheese, onion, and bacon that we used.

For the spinach quiche, we used one pound of fresh spinach, steamed in a couple tablespoons of water in the microwave. Regardless of whether you use fresh or frozen spinach, make sure you squeeze all the water out, or you will have a very soggy quiche!

In order to transport the food to my Nonnie’s house, we used our traditional carrying method: the tops of copy-paper boxes my mom brings home from work. Hey, they get the job done!

Quiche is such an easy thing to make, and it’s a filling breakfast, lunch, dinner, or snack. You can put anything you want in it, making it as comforting or gourmet as you like.

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