Sundays are always my "cooking" days. Whether it's football viewing munchies, cooking for the week freezer meals or just slow simmering pot meals for the day you will ALWAYS find me in the kitchen on Sundays. (And Mondays, Tuesdays, Wednesdays.........)
Yesterday I had the chance to dig in and make some amazing Broccoli Cheddar Soup and a Spinach and Bacon Quiche. I promised a few that I would share the Broccoli Cheddar Soup recipe but that will have to wait until a future post. In the meantime, here is the recipe for the Spinach and Bacon Quiche. It is NOT figure friendly but, seriously, who wants a skinny bitch quiche? Isn't that the point of quiche? Decadent, rich and ooey, gooey???
Spinach and Bacon Quiche
- 1 lb Bacon, cooked and chopped/crumbled
- 2 c fresh spinach, chopped and packed
- 1.5 c Swiss cheese, shredded
- 6 eggs, room temperature
- 1.5 c heavy cream
- 1/2 tsp ground nutmeg
- 1/2 tsp salt (to taste)
- 1/2 tsp fresh cracked pepper (to taste)
- 1 refrigerated 9" pie crust
Unroll pie crust and place into pie dish crimping edges.
In a large bowl beat all 6 eggs until well blended and then slowly whisk in the heavy cream, salt, pepper and nutmeg; set aside.
Place chopped spinach on top of pie crust, then top with crumbled bacon and lastly top with Swiss cheese.
SLOWLY pour egg mixture over your "pie". Seriously, SLOWLY! If you don't you will have a complete freaking mess on your hands. The egg mixture needs to get down to the bottom of your "pie" and works its way through all the goodies!
Bake at 375 for approximately 30-35 minutes. Even though your top may be browned after 30-35 minutes be SURE to test with a knife. If your quiche is not quite cooked all the way through place a piece of tin foil over it to prevent burning and cook an addition 10-15 mins.
Be prepared for a little self control because this quiche is outta this world!