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
Pepper
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.

Meanwhile...

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.

Crustless Broccoli and Sun-Dried Tomato Quiche

I was going to contribute to a work brunch! My original plan was to make cinnamon rolls, however I soon realized I had no flour, no vanilla, and no butter. I needed a new plan (and to go grocery shopping!). I also figured a better option would to bring something savory since I knew there would be bagels and other tasty but not as healthy options. Eggs are a great protein hearty meal!

Since I procrastinated, it was late and I didn't have time to run to the store for additional ingredients. I researched many different quiche recipes and combinations and this was the brain child!

I assembled this and cooked it before going into work. It took about 10 minutes to cook the veggies, while they were cooking I made the eggs.  It takes about 40 minutes to cook and I was able to get ready during that time! I transported this to work in a 9x13 glass baking dish lined with towels to keep it warm and so I didn't burn myself.

We ate this too fast for me to remember to take a picture. But try it! You won't regret it!

Here are some quiche tips: you make a quiche with crust, be sure you pre-cook the crust or you might have some soggy not quite cooked bits of dough at the bottom. Or you can put the crust on top which my mother does! This ensures it stays nice and crispy. Bacon is another funny issue, if you bake it in the quiche it gets soggy.

Happy eating!

Crustless Broccoli and Sun-Dried Tomato Quiche
Serves 6-8

7 eggs (used only 3-4 of the yolks)
1/4 cup Ricotta cheese
Approx 1/2 -3/4 cup mozzarella cheese
1/4-1/2 cup milk
1 cup broccoli, chopped
1/4 cup sun dried tomatoes, rough chopped (seasoned w/ garlic and oregano)
Splash of water
Salt/Pepper to taste
1/4-1/2 tsp dried oregano/basil/thyme

Preheat oven to 350F. Lightly grease a pie plate.

Saute the broccoli and tomatoes in the tomato oil with salt and pepper and herbs. Add a splash of water to the frying pan if it seems to dry. Cook until broccoli is tender/firm.

Meanwhile, scramble the eggs and combine in the cheeses and milk.

Pour out the broccoli and tomatoes into pie plate. Pour eggs over the top. Put in oven at 350F for 35-40 minutes. If you cook it at 375F it will be more golden on the top.

Bacon, Broccoli, and Zucchini Quiche

I was looking for tasty and easy breakfasts to make for when friends came over. I thought quiche would be a good idea. I didn't know what recipe to use, but I figured you can't go wrong with Paula Dean's recipes!

Of course I made a few changes, most unplanned. I was out of eggs, so I used 5 instead of 6. I used broccoli and zucchini instead of spinach since the spinach was expensive. I considered kale but the store was out. Instead of heavy cream I used light cream and reduced it to 1 cup. I swapped Swiss cheese (which is a weird cheese) to mozzarella cheese (according to my friends, its not a real cheese). I read a review that said to add in a dash of nutmeg. I added it in, but I couldn't really taste it.

Refrigerated pie crusts sometimes come in packages of two, but you can always freeze the other. To defrost, I left it on the counter, it took about 30 minutes and rolled out fine.

The egg mix was delish! I would recommend trying different veggies to change the whole meal up.

To reheat: Preheat oven to 350F, heat slice for 10 minutes, turn off oven, let it stay in the oven for another 10. This heats it up nice while keeping the crust crispy.

Bacon and Veg Quiche
Makes 1 pan, 6-8 slices

5 eggs, scrambled
1 cup light cream
salt & pepper
dash of nutmeg (a very small pintch)
1 cup of shredded mozzarella cheese
4 pieces of bacon, cooked than crumbled
1/4 of a small onion, diced
1 cup of chopped broccoli
1 small zucchini, sliced
1 refrigerated pie crust

Cook bacon, drain frying pan as needed. Don't wash the pan, cook the onions for a few minutes. pull off the burner if the pan is too hot and onions start to brown. Add broccoli and cook approx 4-6 minutes.

In a bowl, combine scrambled eggs, cream, salt & pepper, nutmeg, bacon, and cheese.

Put the pie crust in the 9 inch round pan. Place zucchini in the bottom. Pour the egg mix over the top. Bake for 35 minutes at 325. I did the last 10 minutes at 350. Take it out when the top is set and starting to get a little golden.

Loaded Scrambled Eggs

A few random things in my fridge: eggs, scallions, carrots, roasted garlic... I wanted to see what I could make without having to go to the store. I searched online to find some options. I found some recipes for Chinese scallion pie, fried rice, garlic noodles, and omelets.

I settled on making an omelet for dinner. Easy light dinner in less than 15 minutes!

Heat the pan to medium heat, add roasted garlic (3 cloves), a 1/4 tsp of cumin, a tablespoon of diced up bacon, and several sliced baby carrots. Meanwhile, scramble 3 eggs with a splash of milk (little less than 1/4 cup) and some cracked black pepper. Once carrots are soften, about 5-7 minutes, and bacon is crispy, pour in the eggs and some scallion.

Theoretically, let the eggs cook then fold it into an omelet... however mine turn into scrambled eggs at this point. I had a griddled English muffin on the side.

Yum! I would add in more cumin next time since I liked the flavor.