Serve Quiche Salad for Breakfast

Quiche is great... when you're in the mood for it. Don't get me wrong, I love quiche, but it can sometimes be a bit heavy, even when paired with a salad. Here I've taken all the same ingredients and rearranged them into a spinach, bacon and comté salad with a soft boiled egg and caramelized onion ranch dressing. Served with some crusty bread it makes for a light yet satisfying brunch.

With bacon and egg, it's a bit like a Salade Lyonnaise, but rather than go with an acidic vinnaigrette that contrasts the elements of the salad, I made a rich flavorful dressing that brings all the elements together in the same way the custard brings a quiche together. The best part is that it's fairly simple to make. The only thing that takes a bit of time are the caramelized onions for the dressing. If you're pressed for time, you can boil the eggs, fry the bacon and make the dressing ahead of time. Then it's simply a matter of plating it the day of your brunch.

I used soft boiled eggs for this because you can make them ahead of time, but poached eggs would work equally well.