Wednesday, January 12, 2011

Spinach and Bacon Quiche

I've made this quiche twice now, and both times it was absolutely delicious. Perfect for a light dinner, or for storing in the fridge for quick, yummy breakfasts!

Recipe adapted from here.

6 large eggs, beaten
1 1/2 cups heavy whipping cream
salt and pepper
1/2 a 10 oz bag of fresh baby spinach, chopped (about 2 cups)
1 pound bacon, cooked and crumbled (cook it a little more than you would normally cook bacon so it crumbles easily)
1 1/2 cups shredded Swiss cheese
1 9-inch refrigerated pie crust

1. Preheat oven to 375.
2. Place the pie crust in a lightly greased 9-in pie dish
3. Combine the eggs, cream, salt, and pepper with a hand mixer (or a food processor or blender).
4. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top.
5. Bake for 45-55 minutes until the egg mixture is set.
6. Cut into wedges and serve!

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