Quiche is one of my favorite egg dishes. Granted, it feels a little decadent with the pie crust and all. But, it’s sooooo yummy! Years ago a friend of my mom’s introduced us to quiche. (I hadn’t yet made it to France.) In 1982 it was kind of a novelty at our house. Her recipe was so easy, especially since it used milk instead of cream and you could vary the ingredients to suit whatever you have in the cupboard. Here I’ve tweaked it so that you can have bacon and spinach – a delicious combination.
Recently I made several of these to freeze unbaked. It’s a little tricky as you want to get the pie in the freezer so that it can lie flat until it freezes solid. Then rewrap it more tightly and return to the freezer. I like to wrap with foil and then place in a freezer bag. To bake after freezing, thaw completely and then bake according to directions below.
Bacon and Spinach Quiche
- 1 round single pie crust unbaked
- 1/2 cup frozen chopped spinach thawed and squeezed dry
- 4 oz Swiss cheese (shredded) (1 cup)
- 2 tbsp unbleached, all-purpose flour
- 1 slice bacon cooked crisp and crumbled
- 3 egg
- 1 1/2 cup half and half
- black pepper
- Preheat the oven to 375 degrees. Place a pie or quiche pan on a small baking sheet to make it easier to handle and to catch the drips. Lay the prepared pie crust into the quiche pan and trim the edges.
- Layer the spinach in the bottom of the prepared pan. Combine the cheese with the flour in a small dish and toss to coat. Sprinkle this over the spinach Sprinkle the bacon over the cheese.
- In a large mixing bowl, combine the eggs and half and half. Season to taste with salt and pepper. Pour this mixture over the fillings in the pie shell.
- Bake the quiche for 30 to 40 minutes or until set and golden. Allow to cool slightly before serving.