The June issue of Food in the Time of Quarantine is out now! + Quiche Lorraine

We are living in busy, tumultuous times. So many different issues are vying for our attention and even as a lot of places move toward reopening there are still many families that prefer to try to stay at home to try to manage exposure to the virus. As many of us continue to feed our entire families for more meals than we had previously been prepared for, how do we come up with fresh ideas, to keep our meals interesting? How do we even fit such an idea into our exhausting mental load? If this feels overwhelming to you, worry not! Food in the Time of Quarantine, our free pantry staple and cheap eats recipe magazine is here to help. We are thrilled to be bringing you a second issue of our magazine! You can download a FREE copy of the magazine here: https://tr.im/FitToQ2

I couldn't have done it without my amazing contributing editors:

Angela Amberden

Azlin Bloor of Lin's Food

Jodi Kaplan of single serving chef

Mayuri Patel of Mayuri's Jikoni

Indrani Sen of indrani will teach

Giangi Townsend of giangi's kitchen

Balvinder Ubi of simple gluten free kitchen

You can download the first issue here: https://tr.im/_FitToQ1

Quiche Lorraine

Everyone needs a good quiche recipe in their

back pocket. Quiche is a fantastic way to use up

any vegetables that are sitting around in your

fridge, needing to be added to a dish before they

go off.

This Americanized version of Quiche Lorraine is

an excellent jumping off point. Traditionally

Quiche Lorraine is bacon and onions, fried

together, then used to flavor the egg custard in the

quiche. Even cheese is sometimes considered

sacrilege. In this version I've added spinach, so I

can pretend it's healthy and swiss to help preserve

the richness of the dish.

If you want to riff on this with whatever veggies

you have on hand, try to keep the ingredients to

roughly the same proportions. 5-8 ounces of

veggies, for example and around 1-2 ounces of

cheese. You would be well served to keep the eggs (4)

and cream (8oz) as they are. They create a fabulous

silkiness and are as close to a Parisian bistro

quiche as one can get, short of travel.

Quiche Lorraine

Ingredients

6 ounces chopped frozen spinach

1 store bought shortening pie crust

2 ounces swiss cheese, finely grated

1/2 yellow onion, diced

4 large eggs

1 cup heavy cream

pepper, to taste

Method

Take your shortening crust out of the freezer and

set out at room temperature, in preparation for

pre baking (blind baking) it.. Even if you're using a

homemade crust you want to pre-bake it so it

doesn't turn soggy. For a premade frozen crust:

defrost the crust for 10 minutes while preheating

the oven to 400 degrees.

In a pan over medium heat, cook the bacon slices

until they are thoroughly crispy and all of the fat

has rendered. Set bacon to cool on a paper towel

lined plate and drain all but 2 - 3 Tablespoons of

bacon fat. Saute the onions in the remaining fat

until starting to brown. Add spinach and when it

has defrosted thoroughly and been tossed in the

fat. Set aside to allow to cool.

Meanwhile, Pierce the defrosted crust all over with

a fork and bake for 10 - 12 minutes, until the crust

is barely starting to turn golden. Use pie weights if

you have them to avoid the crust bubbling.

Set crust aside to cool. In a mixing bowl combine

eggs, cream, gruyere, nutmeg, salt and pepper to

taste. Crumble bacon into small pieces and add

cooled bacon, onions and spinach to the eggs.

Turn oven down to 300 and and pour egg mixture

into the cooled pie crust.

Bake for 25 minutes. Turn oven up to 325 and bake

for another 25 minutes, or until top begins to color

and a toothpick inserted into the center of the pie

comes out clean. If it is still undercooked, turn the

heat up to 350 and cook for up to another 10

minutes, checking for a firm center every 5

minutes.

Serve and enjoy! The French like to serve their

quiche alongside lightly dressed spring salad mix.