Tuesday, January 24, 2017

Bacon, Spinach, and Cheddar Quiche



A simple quiche loaded with crispy bacon, spinach, and lots of cheese! Thanks to a storebought crust, this quiche is easy to toss together.

Several years ago, the Charlotte area had a snow/ice incident that kept us trapped in the house for a few days. Because our house is on a hill, and the driveway was solid ice, we weren't going anywhere (safely). Unfortunately, I balked at the weather reports/overreactions and didn't pick up a single thing at the grocery store... which resulted in us eating buttered noodles for Valentine's Day dinner. Memories, right??

So this year, when they hyped up our snowstorm and said to expect significant snowfall, I hit the store like every good southerner. Since I was going to (potentially) be home several days in a row, a quiche for breakfast made it to the menu. Originally, I was going to stick with spinach and cheese but then my husband fried up some bacon and it jumped right into my quiche. It ended up being one of my favorite quiche combinations ever!

This quiche is cheesy, smoky, and loaded with flavors. The spinach and bacon almost serve as a double crust with the delicate egg layer on top - it's so good !

Oh - that significant snowstorm? We barely got a dusting ;)

Note: be careful to squeeze the heck out of that frozen spinach! You want it as dry as possible so your quiche isn't watery.


 Bacon, Spinach, and Cheddar Quiche
1 refrigerated pie crust
1 box frozen spinach, thawed and squeezed dry
1 cup shredded sharp cheddar cheese
5 slices bacon, cooked until crispy and crumbled
4 large eggs
1 cup half and half or milk
salt and pepper, to taste

Preheat oven to 350. Roll out crust and place in a 9-inch pie pan; bake for 8 minutes.

After the crust has baked 8 minutes, remove it from the oven and layer the spinach in the bottom. Top with the crumbled bacon followed by the cheese.

In a medium mixing bowl, whisk together the eggs, milk/half & half, salt, and pepper. Pour the egg mixture over the top.

Bake for 45 minutes or until set in the middle. If the crust begins to brown too quickly, cover the edges with strips of foil.

Remove from oven and let rest for 5 minutes before slicing.

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