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Quiche Lorraine Recipe

Pull out your cheese graters and get your eggs straight from the farm! It is quiche season and we have pulled out our favorite recipe to pair with the rosés in our collection. My favorite pairings with this dish are Mourvèdre or Counoise-based rosés (or similar savory grapes) that are made in concrete or oak, which can encourage the edgier side of those grapes to come out and play! While rosé is almost always primarily fruity and tart, the additional notes of nuts, baking spices, pepper, and even earthiness will only be complimented by the seared bacon in this recipe!


 

Serves 8

 

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Ingredients

 

1 pie shell (pie shell can be left out for a gluten-free option!)

6 large eggs

10 oz. cream

3 oz. shredded Emmental (mild Swiss) cheese

3 oz. shredded Fontina

6 slices of bacon

Salt and pepper


 

Steps

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1. Preheat oven to 375 °F

2. Cut the bacon into 1/2 inch slices and sauté on a pan until crisp (try not to eat them now!)

3. Whisk eggs and cream together

4. Salt and pepper the egg and cream mixture to your personal taste

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5. Place the bacon and cheese at the bottom of the pie shell and pour the cream and egg mixture over the top until it is filled to right below the lip

6. Bake approx. 25 minutes, or until the center jiggles slightly when moved

 

Truly celebrate Springtime with a quiche

and a selection of several rosés to switch between!

The savory red grape varieties of Texas

made into tart rosé make this an ideal pairing,

and perfect for a picnic on a breezy day.

 

 

Photography by Madison Boudreaux