Personal Recipe: Spinach & Bacon Quiche

photo 1(7)Another home recipe we enjoy. I’ve had friends who have hated quiche but delighted in this particular recipe. I love making this for potluck parties. It’s on the heavier and hefty side so one slice can go far. It’s also quick, easy and you can take a short cut by buying the pie sheets made in a store. Be sure to buy deep dish! One of these days, I’ll put up a recipe on making your homemade savory pie crust but today has been a busy day and it’s close to dinner time, therefore, frozen pie sheet. You can buy them in the frozen aisle of the grocery store. In regards to the other ingredients, don’t be cheap and make sure to buy good ingredients. The ingredients are simple so they pop out. If you skimp and buy cheap Parmesan, you’ll taste it. Make sure you get a fresh block and grate it yourself. Same with bacon. Don’t get flavored bacon like hickory smoked or maple bacon because it adds a funny flavor to the quiche.

½ bag of spinach
5 – 6 strips of bacon
2 eggs (beaten)
1 and ½ cup heavy cream
1/3 cup fresh Parmesan cheese (grated)
1 Pie sheet (deep dish)
pinch of salt, pepper and nutmeg to taste

Pre-heat the oven to 350 degrees F and take the pie sheet out of the freezer.

1. Boil a medium pot of water. Placed washed and drained spinach into the pot. photo 2(6)Stir it around for 5 seconds (count those Mississippi’s), pull out into a colander and rinse with cold water. Then take the spinach into your hands and squeeze the excess water. (I use both hands.) You should have about a fist full of photo 3(4)spinach. I like mine with more spinach and my hand’s on the small side, so mine’s more a palm full. Then place it on the chopping board and cut it into three parts. This is to make the spinach leaves smaller so it will be evenly distributed throughout the mixture later.

2. Take 5 – 6 strips of bacon and cut them into small pieces. photo 1(6)I cut each strip in about 7 pieces because I like them smaller. This way, when I bite into the quiche, there’s not a slab of bacon in a bite but small bites throughout the slice. Cook the bacon. Place a paper towel on a plate, place the bacon on it so that the fat will be absorbed by the paper towel. Let it cool.

photo 3(6)3. Place the pie sheet in the oven for 10 minutes with pie weights. I don’t have any, so I make my own by using soy beans on parchment paper! You can reuse the soybeans over and over again and store them in a ziplock bag in the freezer for the next time. After the initial ten minutes, remove the pie weights and bake for 5 minutes without.

4. While you are waiting fophoto 2(8)r the pie to be pre-heated, mix the ingredients (eggs, cream, cheese, spinach, bacon, salt, pepper, nutmeg) well. When the pie crust has been pre-heated, pour the contents into the pie. We don’t have a stainless steel pie crust shield, so we make our own with aluminum foil. (See photo to the right.)

photo 3(8)5. Place in the oven for 30 minutes or until the center looks solid and not liquidy. (The time will differ from oven to oven. I’ve had it take as long as 40 minutes with an old oven. It should look like the photo to the left.) Take the pie crust shield off and place back in the oven for another 10 minutes. It should have a darker color on the crust and have a nice color to the quiche itself. Cool before serving.


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