The French food fest never really ends! I decided to make quiche this time, basing my recipe off of Foodbeam, a wonderful French foodie blog. I followed the simple steps for the crust, and it turned out so well! The proportions made a nice, strong dough that I could roll very thinly. Best of all, it didn’t taste greasy at all. ;)

The filling was adapted to include what I already had in the refrigerator. I was so happy to use up several ingredients leftover from preparing other meals, such as bacon (from when I made coq au vin), onion, lean ham slices, baby spinach and fresh basil.

In the dairy department, I used marbled cheese instead of stronger varieties. Double cream and creme fraiche were replaced with half-and-half and skim milk (heheh!).

My pie pan is quite large, so it needed six eggs to cover the goodies.

Baked in the oven for 45min at 350F!

All of my personal changes made this quiche lorraine light and yummy. It was truly a nice dish to serve in the summer.

Honestly, the main reason I made quiche was so that I could have it for lunch at work. It was such a delicious treat compared to the regular sandwiches I kept making that week. This is definitely something I’ll make again and again!