I spied National Quiche Lorraine Day on my food holiday calendar and immediately thought of the different ways I could change up the Frittata Florentine I posted back in December (courtesy of Love and Olive Oil). And then, womp, I suddenly remember, as if this is a new thing for me, that frittatas and quiches are different. Although I much more prefer frittatas, especially when my cast iron skillet is involved, I suppose a quiche will do. (It kind of has to, right?)
By the way, if you don’t know the differences between the two, here is a brief rundown:
There is your lesson for today.
As much as I wanted that frittata I was formulating in my mind, the food holiday calls for quiche and so I will deliver a quiche. Although a traditional Quiche Lorraine consists of cream, bacon, and eggs, modern day interpretations add more to the mix such as cheese, onions, herbs, or what I did – spinach, red bell peppers, and chorizo.
I wanted a little bit of everything that I had in my kitchen and found to be desirable in a quiche. It worked out well for both my husband and I as we each devoured a hulking slice of quiche alongside my grandmother’s famous potatoes. It was the perfect, filling breakfast to take us through until our plans for a late dinner. Well, we had “breakfast” at 11:30am, but still.
Given the turkey bacon and chorizo, there isn’t a need for any additional salt. All of the flavors blend really nicely together, it’s a beautiful egg pie and can be as versatile as you want it. A big custard-covered fork cheers to National Quiche Lorraine Day!
By the way, this quiche was made with farm-fresh eggs that we got from a good friend of ours. What a difference!
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