Quiche Lorraine & a Great Giveaway


Eggs are a mainstay around our house.  If I am not eating hamburgers for lunch I am usually eating eggs.  We have breakfast for dinner fairly often and it always includes eggs and of course we eat them in the mornings too.   So when Land O’ Lakes asked if I would like to try out their All-Natural Eggs I couldn’t resist.

When I was growing up we always had fresh eggs from my grandma’s chickens.  They were always brown.  When I was probably seven or eight I was visiting my great-aunt Zoe.  She got the eggs from the refrigerator to cook breakfast and I declared I wouldn’t eat her eggs because they were white.  She really didn’t know what to make of me and I am pretty sure she never talked me into eating those “city eggs”.

I always say I am going to build a chicken coop and get chickens so that I can have fresh eggs, but I still haven’t got around to it.  I have to say the Land O’ Lakes eggs were eggstraordinary. They were really fresh and so delicious.  As a cattle rancher I can appreciate the way these eggs are produced.   They are produced by hens fed a premium, all vegetable, whole-grain diet, rich in corn and soy protein – with no animal fat or animal by-products. It’s the kind of commitment to simplicity you don’t see everywhere.

My Mom was telling me about  breakfast tart that she tried from Giada De Laurentiis  and that it would be perfect for my upcoming egg post.  I made it over Thanksgiving and it was delicious.   I made it again on Sunday and made a few adjustments for my version of Quiche Lorraine and it was even more delicious.  This would be ideal for Christmas morning or as an appetizer for your next party.

Now I know you are wondering about that great giveaway I mentioned.  Well Land O’ Lakes was kind enough to offer one lucky reader and All-Clad Omelet Skillet, a coupon to try these fabulous All-Natural Eggs and a $50 Visa card!

 AND THE WINNER IS Jenne November 29, 2011 at 12:34 am  “I would make a quiche with pepperoni and parmesan.”

Thanks for entering and a big thanks goes out to Land O’ Lakes!

  •  To enter leave a comment telling me what you would make with your Land O’ Lakes All-Natural Eggs if you win.

For additional entries:

  • Follow Land O’ Lakes Eggs on twitter.
  • Follow Land O’ Lakes Eggs on facebook.
  • Follow Miss in the Kitchen on twitter and tweet the following, “I just entered to win an All-Clad Skillet prize pack from Miss in the Kitchen & Land O’ Lakes Eggs http://wp.me/p1Xrnn-1uf ”  come back here and leave a comment and let me know you did.

Open to US residents 18 years or older.

Entries will be open through Thursday, December 1, 2011.

disclaimer: I was provided with a coupon to try the product, I am not being compensated for this post.  As always, opinions are my own honest thoughts.


Quiche Lorraine

adapted from Giada de Laurentiis


  • 1 refrigerated pie crust
  • 6 oz pancetta or bacon, cut into 1/2-inch pieces
  • 1/2 cup onion, chopped small
  • 2 cups loosely packed spinach, rough chopped
  • 5 Land O’ Lakes All-Natural Extra Large Eggs
  • 1/2 cup (4 oz) mascarpone, at room temperature
  • 2 cups Swiss cheese, shredded
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon fresh ground pepper

Cooking Directions:

Preheat oven to 400 degrees.

Unroll pie crust and place into a 9-inch pie plate, prick all over with a fork.  Bake for 10 minutes and set aside to cool slightly.

In a skillet cook pancetta or bacon over medium-high heat until browned and crispy. Remove to a paper towel lined plate to drain.

Add onions to  the skillet, stirring often until softened, about 3 to 4 minutes.  Remove to paper towel line plate to cool.

In a mixing bowl, beat eggs slightly.  Stir in mascarpone and mix until it is broken into small pieces.  The mascarpone doesn’t have to be smooth, it will melt into the eggs when it bakes.  Add Swiss cheese, pancetta, onions, spinach and salt and pepper, stirring until well combined.

Pour into partially baked pie crust and return to oven for 20 to 25 minutes or until top is browned and eggs are set.

Remove from oven and allow to cool for 10 minutes.  Slice and serve warm or at room temperature.









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