Two types of Quiche and French Onion Soup at La Madeleine French Country Cafe.
- Quiche Florentine - eggs, spinach, and Swiss in a delicate pastry shell
- Quiche Lorraine - eggs, ham, bacon, and Swiss in a delicate pastry shell.
La Madeleine Copycat Recipe
1 1/2 cup half and half or whole milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup ham diced or cooked, crisped bacon, chopped (optional)
2 cups fresh spinach, chopped and loosely packed
1 1/2 cup shredded cheese – Swiss is traditional
1 (9 inch) pie crust round – refrigerated or from scratch
Place pie crust in 9 inch shallow pan. Bake for 12 minutes at 350. While pie crust is baking, prepare remaining ingredients.
Whisk milk, eggs and seasonings until just mixed.
Chop ham or bacon and spinach. Place meat in the bottom of the pie crust. Add spinach and cheese.
Pour milk and egg mixture over the ingredients in the pie crust.
Bake at 375. Check for doneness at 35 minutes, bake additional 5 minutes if needed. Quiche is done when a table knife inserted in the middle, comes out clean. Do not overbake. Let set for 10 minutes. Quiche will continue to cook as it cools. Can serve warm or cool completely.