I love quiche. Since this is my second quiche post, I guess that much is obvious! Ah quiche… it’s like a casserole but French and fancy — and people don’t realize just how easy it is to throw one together. Pair it with a salad and you’ve got a meal.
This spinach and bacon quiche by Paula Deen is pretty darn yummy. The key ingredients: bacon, spinach and swiss cheese, all baked with eggs and cream in a crust. I use pre-made — it’s so much easier and makes for a really fast meal. If you want to make your own, be my guest. It would probably take this to the next level! But even with a pre-made crust, you get the buttery flakiness and crunch against the salty, cheesy egg filling. Oh la la!
The recipe calls for layering the bacon, spinach and cheese in the pie crust, then pouring in the egg mixture. I put the bacon in last, but that made the top a little bit funky — more browned than I would like, and rather un-quiche-like. I recommend putting the bacon in first, then spinach and cheese, and gently pressing it down a little bit before pouring in the eggs. This had to cook a little bit longer than the recipe indicates in order to set the middle. But other than that, I have no tips — it’s that easy!
I served this with a green salad with a simple vinaigrette — whisk together a minced shallot, white wine vinegar, Dijon mustard, salt and pepper and extra virgin olive oil, and voila — delicious dressing. Some people even say you can throw it all in a blender to make it. I’ve never tried it, but next time, I will!
Spinach and Bacon Quiche
- 6 large eggs, beaten
- 1 1/2 cups heavy cream
- Salt and pepper
- 2 cups chopped fresh baby spinach, packed
- 1 pound bacon, cooked and crumbled
- 1 1/2 cups shredded Swiss cheese
- 1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate