Quick Spinach & Bacon Quiche:
Quiche first became popular in France and has been a staple of French cuisine for centuries, but did you know the quiche actually originated in Germany? Yup! It dates back all the way to medieval times, when it became a local cuisine in the kingdom of Lothringen in Germany. Who knew? Quiches are so versatile because you can literally add whatever you want to them. They are eaten mostly for breakfast or brunch, but can be enjoyed at any meal, all year round. I enjoy making them and keeping some in the freezer for emergencies such as last minute guests or late night dinner. I hope you enjoy this recipe as much as my family and I do. Please play with the recipe and substitute ingredients to your taste. Now, let's cook!
Storing Leftovers: If you want to save the leftovers you can store them in an air tight container and refrigerate them for 2-3 days or freeze them in a freezer safe container for up to 60 days. I have found that if I wrap pieces individually before placing them in the freezer safe container they remain a little fresher.
Reheating Leftovers: Once you remove the quiche from the refrigerator or freezer, thaw it in the refrigerator overnight and then bake in the oven at 350 degrees until heated through. I do not recommend reheating it in the microwave as the vegetables tend to let out too much moisture, resulting in a chewy and rubbery texture.
Substitutions: You can substitute the bacon for chopped breakfast or Italian sausage or leave the bacon out altogether.
Course: Breakfast (or any)
Cuisine: American
Servings: 12 (for a 12 inch pan) or 9 servings for a 9 inch pan
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Ingredients:
Instructions:
Quiche first became popular in France and has been a staple of French cuisine for centuries, but did you know the quiche actually originated in Germany? Yup! It dates back all the way to medieval times, when it became a local cuisine in the kingdom of Lothringen in Germany. Who knew? Quiches are so versatile because you can literally add whatever you want to them. They are eaten mostly for breakfast or brunch, but can be enjoyed at any meal, all year round. I enjoy making them and keeping some in the freezer for emergencies such as last minute guests or late night dinner. I hope you enjoy this recipe as much as my family and I do. Please play with the recipe and substitute ingredients to your taste. Now, let's cook!
Storing Leftovers: If you want to save the leftovers you can store them in an air tight container and refrigerate them for 2-3 days or freeze them in a freezer safe container for up to 60 days. I have found that if I wrap pieces individually before placing them in the freezer safe container they remain a little fresher.
Reheating Leftovers: Once you remove the quiche from the refrigerator or freezer, thaw it in the refrigerator overnight and then bake in the oven at 350 degrees until heated through. I do not recommend reheating it in the microwave as the vegetables tend to let out too much moisture, resulting in a chewy and rubbery texture.
Substitutions: You can substitute the bacon for chopped breakfast or Italian sausage or leave the bacon out altogether.
Course: Breakfast (or any)
Cuisine: American
Servings: 12 (for a 12 inch pan) or 9 servings for a 9 inch pan
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Ingredients:
- 12 inch pie crust for a 9 inch pie pan or a premade frozen pie crust
- 4 large eggs, beaten
- 1-1/4 cup milk or half & half
- 1-1/2 cup baby spinach, chopped (measured loosely)
- 1/2 cup chopped onion
- 6 slices cooked bacon (regular or turkey)
- 1-1/4 cup shredded cheese (use your preferred)
- salt & pepper (to your taste)
- Optional:
- 1/2 teaspoon of Garlic & Herb seasoning (I use Mrs. Dash)
- sliced green onion or fresh chopped parsley to garnish
Instructions:
- Preheat the oven to 350 degrees F. Roll out one disc of pie dough into a circle, 12 inches in diameter. Place in 9 inch pie dish and crimp edges. Take a fork and poke the dough a few times. Put to the side.
- Cook bacon in a skillet or bake in the oven. Once cooked, soak on paper towel to remove excess oil, remove and chop. Remove most of the grease from the pan and add onion and spinach. Saute for 2 minutes. Turn off the stove and let stand.
- To the pie pan with the crust, add a layer of the shredded cheese first. Then add the spinach and onion mixture, then add chopped bacon. You will add the layers of shredded cheese, spinach mixture and chopped bacon about 3 times.
- Combine the eggs, half and half, salt, and pepper in a bowl and whisk, then pour the egg mixture into the pie.
- Bake quiche in the center oven rack for 40- 45 minutes, until the egg mixture is set and browns a little on the top.
- Remove from the oven and allow to cool for 10 minutes before slicing. Leftovers can be stored as per directions above. Enjoy!