Wednesday, August 15, 2012

Rich Spinach and Bacon Quiche

Ok, this is one of those recipes that is deceptively too simple to be fantastic. This quiche is one of the richest, most decadent meals that I make. It is an ever so slightly altered version of Paula Deen's Spinach and Bacon Quiche. I never remember just how wonderful it is until I slide that first bite into my mouth. It. Is. Awesome. It's close your eyes and hug yourself good. Yes, it's that good. I follow this recipe card...mostly. The better version is at the bottom of the page.

Step One: Put eggs, cream, salt, and pepper into a blender.

Here's a close-up. I'm sure you need to see one.

Step Two: Blend well.

Step Three: This step is up to you, but since the quiche can sometimes overflow a bit, line a baking sheet with aluminum foil. I suggest turning up the sides.

Step Four: Place the pie crust, still in its aluminum pie plate, on the foil.

Step Five: Evenly spread half the crumbled bacon in the bottom of the pie crust.

Step Six: Evenly sprinkle 1/3 of the cheese.

Step Seven: Lay half of the spinach leaves on top. I usually cut all the stems off first. I'm not a stem eatin' kind of girl.

Step Eight: Top with remaining bacon and another 1/3 of the cheese.

Step Nine: Lay the rest of the spinach leaves on top.

Step Ten: Top with remaining cheese.

Step Eleven: Pour the egg-cream mixture into the pie crust.

Ok, I realize that this is the most awkward photo ever. Apparently holding the camera in one hand and the blender in the other while pouring the quiche liquid into a pie shell makes an awkward photo.

Tip: Fill the pie shell slowly, allowing the egg-cream mixture to settle periodically. It is possible that you will not be able to get all of your egg-cream mixture into the pie shell. If you can't get it all in, don't force it.

Step Twelve: Bake for 35 - 50 minutes at 375 degrees or until a knife inserted in the center comes out clean.

Isn't it beautiful?

Look at all the layers of goodness. I swear - I've made this several times, and I never remember how absolutely decadent it is until I take that first bite again. This is soooo good.


Rich Spinach and Bacon Quiche
Click here for printable version
6 eggs
1 1/2 c. heavy cream
1/2 t. salt
1/4 t. pepper
1 1/2 cups fresh baby spinach leaves
, stems removed
1 lb. bacon, cooked & crumbled
1 1/2 c. Swiss cheese, shredded
1 9 in. refrigerated pie crust

Preheat oven to 375 degrees. Blend eggs, cream, salt, and pepper in a blender until smooth; set aside. Place the pie crust on a baking sheet, and layer ingredients in the pie crust in the following order:
1. 1/2 of the bacon
2. 1/3 of the cheese
3. 1/2 of the spinach leaves
4. remaining bacon
5. 1/3 of the cheese
6. remaining spinach leaves
7. remaining cheese

Slowly pour the egg-cream mixture over the top until the pie crust is full. Bake 35 - 50 minutes or until a knife inserted in the center comes out clean.
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