Sunday, March 5, 2017

Spinach and Bacon Quiche

Um, this was incredible and totally was perfect for brunch! It has protein right?! I swapped out the heavy cream for half and half, used 1/3 pound of bacon, omitted the extra salt, and only used a small sprinkle of cheese. I adjusted the amounts and it will JUST fit into the 9 inch pie plate. If you are going to add more cheese I would reduce the bacon and use 5 eggs.

This is easy enough to make the morning of your brunch within an hour (about 15 minutes of prep work) - but make the bacon the night before!

I baked the bacon at 350F for 15 minutes on a foil lined cookie tray.

Spinach and Bacon Quiche
adapted from Paula Deen
serves 8

6 large eggs
1 1/4 cups half and half
2 cup chopped fresh baby spinach, packed
1/3 pound bacon, cooked well done and crumbled
A sprinkle of cheese (cheddar, Swiss, or mozzarella)
3 scallions, chopped
1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate

Preheat the oven to 375 degrees F.
Bake pie crust in 9 inch pie plate for 10 minutes.

Microwave spinach for 2-3 minutes, then chop. Squeeze spinach in a couple paper towels or a cheese cloth to remove most of the water.
Whisk the eggs, cream, and pepper in a large bowl - really really well!

On the hot pie crust add a sprinkle of cheese (this helps keep the crust from getting soggy), then add the spinach, scallions, and the crumbled bacon.
Pour the egg mixture on top. 
Bake for 35 to 45 minutes until the egg mixture is mostly set with a slight jiggle. 
Cut into 8 wedges.

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