I remember when I was little my Mom used to make quiche for herself. I don’t remember her ever trying to force me to eat it (although she probably tried once, lost, and gave up forever), but I remember thinking what an odd, disgusting thing to eat. This impression is why I’ve typically steered clear of quiche.
However, I realized recently that maybe I’ve been missing out and so I decided I needed to make one for myself. I figured I’d like it if I filled it with stuff I like. And that’s one of the best things about quiche, you can put in practically anything and everything you want. I’m not a huge egg fan, but with the quiche I made this weekend I basically just used them to hold all of the other really yummy things in there together.
For my quiche I decided I wanted it packed with flavor so I chose to fill it with bacon, onions, garlic, mushrooms, and spinach. It definitely had a lot of flavor, and Steve and I are arguing over who gets to take the last piece of quiche to work tomorrow for lunch. Below is the recipe I used, although I really just threw stuff in there so this is more of an approximation.
Your favorite pie crust recipe
1/3 pound bacon, diced
1/2 onion, small diced
2 cloves garlic, minced
2 cups fresh spinach, chopped
4 large eggs
1 cup Swiss cheese, shredded
1/2 cup Parmesan cheese, shredded
3/4 cup half and half
Seasoning as needed
Prepare pie crust per recipe instructions. Par-bake pie shell at 400 degrees for 10 minutes or until it just begins to brown.
Saute bacon until crispy and then cool on paper towels to absorb the grease. Saute onions and garlic in the leftover bacon grease until the onions become translucent. Add mushrooms and cook until they are golden brown. Add spinach and stir it into the other ingredients. The spinach should wilt in only a few minutes. Remove from heat, add bacon, and allow to cool to room temperature.
Whisk together the eggs, half and half, and cheeses. Add salt and pepper. Poor filling ingredients into pie shell and cover with egg mixture. Sprinkle with additional cheese, if desired. Bake at 375 degrees for 35 minutes or until the eggs are set. Serve hot or at room temperature.
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