Where Local and Global Appetites Collide

Quiche Lorraine, Wine Pairing-Reisling and Cotes de Rhone

Yup it’s Friday again, and I am here to prepare you for Mother’s Day… and in case you didn’t remember, it’s on Sunday. When you think of Mother’s Day you think_______? Personally I think brunch, a little later than breakfast giving everyone a chance to sleep in, but with more breakfast type food than lunch. It’s that special in between meal that we never have a chance to eat during the week, so this is the perfect opportunity to spoil your mom… and yourself too.

This recipe is actually my mom’s, she’s been making it for ages, but when I called to ask her about how much of what to put in, she really wasn’t sure, we always just “eyeball” everything. So this is what we came up with. She said to make sure I told people that this recipes is super forgiving, you can add whatever you want really. Her specialty is spinach, but I personally like the bacon flavor. You can use broccoli, zucchini, frozen peas, asparagus, mixed veggies, really whatever you feel like, just avoid things that are super watery, because you will end up with a soggy quiche.

Now to pair with this dish I have given you a white and a red wine option. The bacon adds a lot of salt and so does the swiss cheese, so to cut this, think sweet over dry for your white choice, and fruity over tannic for your red; that way it will compliment the density and saltiness of this dish. A good mimosa always works well for a brunch meal as well, can’t really go wrong!

So have fun this weekend whoever you are sharing it with, and enjoy a morning treat!
As always,

Happy Cooking with Katherine Pontius

Recipe – Quiche Lorraine
1 ready made pie crust  1 can condensed milk
1 pkg frozen spinach, thawed, excess liquid squeezed out
3 slices thick bacon, sliced pepper to taste
1 onion, small diced 1 pkg dry onion soup mix
1 cup chopped mushrooms
2 cups grated swiss cheese
6 eggs
Preheat oven to 350 degrees. 
In a pan, cook bacon until almost crispy, add the onions and cook until brown.  Add the mushrooms just to sweat them.  Set aside. In a bowl, whisk together the eggs and the condensed milk, pepper to taste.
Using the frozen pie crust, pour the bacon mixture into the crust, add the swiss  cheese, and pour egg mixture over the top, be sure not to overfill it.  Sprinkle the top with onion soup mix, and cook for 30-40 minutes until the center is firm to the touch.  Serve alone or with a mixed green salad.

Wine Pairing
Ok, so there is a lot going on with this dish, mainly salty bacon, cheese, and eggs.  So for this, we are going to pair salty with a sweet Reisling and for a red pairing a Cotes de
Rhone/Cote Rotie.
Bargain:  $ 12.99
Knappstein Hand Picked Riesling 2006
Splurge:  $  51.99
Domaine Zind Humbrecht Brand Vendange Tardive Riesling 2004

Bargain:  $ 9.99
Paul Jaboulet Aine Parallel 45 Cotes du Rhone Rose, 2005
Splurge:  $ 144.99
E. Guigal Cote Rotie Chateau d’Ampuis 2003


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