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.
- 1 round pie dough unbaked
- 1/2 cup chopped frozen spinach thawed and squeezed dry
- 4 ounces shredded Swiss cheese about 1 cup
- 2 tablespoons unbleached, all-purpose flour
- 2 tablespoons crisp crumbled bacon
- 3 eggs
- 1 1/2 cups half and half
- salt and 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.
To make as a freezer meal: Assemble the quiche and place the unbaked quiche on a level shelf in the freezer until frozen solid. Wrap well and label.
Preheat the oven to 400 degrees. Unwrap the frozen quiche and place it on a rimmed baking sheet to catch any spills. Do not thaw. Bake for 40 to 45 minutes or until a knife inserted in the center comes out clean.
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In addition to doing the freeze then bake quiche, you could also spray mini muffin tins and then bake the egg mix with the cheese, bacon and spinach. Bake them and then freeze for an easy re-heat and eat on the run meal, of egg “bites”. If you really wanted to be fancy you could do the pie crusts in the mini tins, there is more work, but it’s worth it later. Yum.
I made three of these tonight! I put two in the freezer and served one for dinner with a salad. This is my first time making quiche and I’m really excited about it! Thanks for such an easy recipe 🙂
Would you have a suggestion for replacing the egg? I saw you had a member allergic,
I would love to serve up quiche but it always means a separate meal for the one with the egg allergy.
Thanks
I don’t. Sorry. My daughter outgrew her egg allergy so I don’t make a separate meal anymore, but I did for quite some time. I leaned on greek yogurt to give her protein in the mornings as well as homemade turkey sausage.
Could you tell me , how do you make the shell for this?
Many thanks
This post should help: http://lifeasmom.com/2009/09/homemade-pie-crust-finer-thing.html
I’m thinking about making this the night before and letting it sit in the fridge. Any reason that wouldn’t work? Thanks! -Joy
I would keep the filling mixture separate from the pastry and just pour it in before baking.