Saturday, November 12, 2011

Bacon, Spinach and Swiss Quiche

We really like Quiche.  Spinach, bacon, and swiss are a perfect combo.  Serve with a side salad or fruit and you have a wonderful breakfast or a light dinner.  Recipe courtesy Paula Deen.

8 large eggs, beaten
1 1/2 cups heavy cream (don't use milk as it won't turn out!)
1/4 tsp Salt
1/8 tsp pepper
3/4 pound bacon, cooked and crumbled
2 cups fresh baby spinach, chopped (don't use frozen, only fresh baby spinach)
1 1/2 cups shredded Swiss cheese
1 (9-inch) refrigerated pie crust, fitted to a 9-inch deep-dish pie plate *see note

Preheat the oven to 375 degrees F.
Combine the eggs, heavy cream, salt, and pepper in a food processor or blender (I use a handheld immersion blender). In a bowl mix the spinach, bacon, and cheese together and put in the bottom of the pie crust, then pour the egg mixture on top. Bake (very important-on bottom rack as this helps bottom crust cook) for 35 to 45 minutes until the egg mixture is set and it's golden brown.  Let cool about 15 minutes before cutting) Cut into 6-8 wedges.

*I've been using a pie plate from Williams Sonoma, Goldtouch and I love it.  It bakes the crust evenly and doesn't leave the bottom crust soggy.

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