Spinach, Bacon and Swiss Quiche
I am a huge fan of Quiche. The other night I was clueless as to what to make for dinner. I had a bunch of eggs lying around and figured a Quiche would be perfect. Add a little bacon and Swiss and this was going to be a great meal. I used the basic recipe from Paula Deen and then fiddled with the recipe until it worked.
Spinach, Bacon and Swiss Quiche – (Adapted from Paula Deen)
- 6 large eggs
- 1 1/2 cups heavy cream
- 1/4 tsp salt
- 1/8 tsp pepper
- 2 cups baby spinach, chopped
- 1 lb bacon, cooked and crumbled
- 1 1 /2 cups Swiss cheese
- 1 (9in) pie crust
Preheat the oven to 375 degrees.
Fit the pie crust into a pie pan or pie plate. If you are using a pie crust that is in a disposable pan, it will be fine. Remember that if you use a dark colored pan or aluminum pan to check for doneness 10 minutes sooner.
Cook the bacon until crisp.
I find that if you slice the bacon before cooking it, you get a more even brown and altogether crispier pieces.
Cut the spinach into evenly sized pieces.
Layer the spinach, bacon and cheese into the pie crust.
I did two layers but feel free to do more. You will find that it will float to the top of the quiche, but do your best.
In a blender combine the eggs, salt, pepper and cream. Blend until thoroughly mixed.
Pour the egg mixture into the pie crust over the top of the bacon and spinach.
Place the quiche into the preheated 375 degree oven and bake for 45 minutes to 1 hour, or until the egg mixture is set.
This will all depend on your oven, pie tin and thickness of your quiche. I found that mine took almost an hour to set.
If you see that your quiche is starting to brown too much on top, feel free to cover it with foil after about 20 minutes in the oven.
This quiche was delicious. The eggs were light and fluffy and the bacon made it sing. It was one of the best quiches that I have ever made.