Breakfast

Quiche (“keesh”) is nothing more than a fancy word for an egg pie. Well, sort of. It’s actually a French custard, thickened with egg, and filled with all sorts of savory treats. There’s as many variations for a quiche as there is chocolate chip cookies – so finding one that is just right for you isn’t a hard task.

I’ve not always been the biggest fan of them, but I came across a recipe the other day (On “This Gal Cooks”) and I just couldn’t help myself. From the looks of it, it simply had to be good – regardless of what I thought I did or didn’t like about quiche.

So, I made it… And it was wonderful! It’s great fresh out of the oven, at room temperature or even reheated. This quiche recipe a pretty fancy treat to whip out for a brunch – all of your friends will be impressed with your skills! (and a little jealous too. ha ha)

Printable Recipe PDF here: spinach_bacon_quiche_pdf

SPINACH BACON QUICHE

INGREDIENTS:

For the Crust…

1c. All-Purpose Flour
6 Tbsp. Crisco Shortening
1 tsp. Salt
3-4 Tbsp. Ice-cold Water

For the Filling…

4 slices bacon (cooked and chopped)
1/3c. Cooked fresh/frozen spinach (well-drained)
4 Tbsp. Chopped Fresh Onion
4 large eggs
1c. Half and Half (Fat-free works fine too)
1/2 c. Milk
1/2 c. Swiss Cheese – shredded
1/2 c. Cheddar Cheese – shredded
1/2 tsp. Ground Pepper
1/8 tsp. (heaped) Seasoned Salt
Fresh tomato, sliced and halved

DIRECTIONS:

For the crust…

Mix the flour and salt together in a medium sized bowl. Add shortening and “cut” it into the flour using a fork or your hands. The shortening needs to be incorporated until it’s in pea-sized pieces.
Begin to add the water, sprinkling around the bowl. Start with 3tbsp, then add more as you go. Bring the dough together with the fork or your hands until it just beings to come together. (Try not to over work the dough or your crust will be tough)
Turn dough out onto a floured surface and bring together in a disc shape. Begin to roll out (keep it moving and well-floured) with a rolling pin until about 12.5 inches wide. Transfer to the 9″ cake pan or spring-form pan. (Roll the dough up around the rolling pin to make it easier to carry over to the pan)
Once in the pan, make sure to fit it into the corners and up the sides of the pan by at least 1.5-2″. Trim any excess dough off with a knife and press the dough to the sides of the pan. Dock the surface with a fork to prevent air bubbles.
Place dough in the freezer for 10-15 minutes while the oven heats. Bake at 350°F for about 15 minutes – until it just begins to brown slightly.

For the Filling…

While the crust is baking, beat your eggs then add the remaining ingredients. Mix well.
When the crust comes out of the oven, pour the filling into it. Smooth the top and make sure everything is scattered evenly in the crust. Top with sliced tomatoes and return to the oven.
Bake at 350°F for 55-65 minutes – or until a toothpick inserted into the middle comes out clean. (Your filling should barely even brown in any areas and should appear to be fully set)
Remove from oven and let it rest for at least 15 minutes before eating – this helps the custard set.

TIPS:

Using a spring-form pan makes it easy to remove for a beautiful presentation and easy cutting.
It’s fantastic at room temperate, but even better warm. Make it the night before and reheat slices in the microwave the next morning for breakfast. You’ll thank yourself!