SPINACH AND BACON QUICHE
Steps:
- Preheat the oven to 375 degrees F. Roll out one disc of pie dough into a circle, 12 inches in diameter. Place in 9 inch pie dish and crimp edges.
- Blind bake crust: Place a piece of parchment paper inside the pie pan and add 2 cups of pie weights, dry beans or rice. Bake at 375 degrees F for 15 minutes. Remove parchment paper and pie weights. Prick pie crust all over with a fork, then return to the oven for 8 more minutes.
- Meanwhile, cook bacon, in a skillet. Once cooked, remove to a plate and chop. Remove most of the grease from the pan and add onion and spinach. Saute for 2 minutes. Add cheese, onion, spinach, and bacon to the bottom of the partially baked pie crust.
- Combine the eggs, half and half, salt, and pepper in a blender, then pour the egg mixture into the pie.
- Reduce oven temperature to 350 degrees. Bake quiche for 40- 45 minutes until the egg mixture is set. Allow to cool for 10 minutes, or even to room temperature, before slicing. Store leftovers, covered, in the fridge.
Nutrition Facts : Calories 223 kcal, Carbohydrate 10 g, Protein 9 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 103 mg, Sodium 257 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
EASY CRUSTLESS QUICHE WITH BACON, CHEESE AND SPINACH
This Crustless Quiche with Bacon, Cheese, and Spinach is an easy, delicious and simple quiche made healthier and low carb without a crust. Much like our always popular Bacon, Cheese, and Spinach Quiche.
Provided by Stephanie Wilson
Categories Brunch
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Spray a 9-inch pie plate or quiche pan with cooking spray. Set aside.
- In a medium bowl, whisk milk, eggs, salt, and pepper. Set aside.
- Layer cooked bacon, cheeses, spinach, and scallions in the prepared pie plate.
- Pour the egg mixture over the top.
- Bake 40 to 45 minutes or until a knife inserted in the middle comes out clean. Cool 10 minutes before cutting into wedges.
Nutrition Facts : Calories 173 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 140 milligrams cholesterol, Fat 11 grams fat, Fiber 2 grams fiber, Protein 12 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 391 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
BACON SPINACH ASIAGO QUICHE
This is the quiche recipe that I created for RSC #11. It starts off with a homemade crust and then is filled with a delighful combination of eggs, bacon, spinach, asiago and cheddar cheeses, shallots or green onions and sun dried tomatoes.
Provided by Crafty Lady 13
Categories Breakfast
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- For the crust: Mix flour, shortening and salt together with a fork until crumbly. Add water a little at a time until the dough holds together. Mix lightly with fork. Be careful not to over mix the dough or it will come out tough instead of flaky.
- Place ball of dough onto a lightly floured surface and roll out to fit a 9" pie pan. Loosely roll the dough onto your rolling pin and place dough in pie pan. Push dough into the pie pan and trim off any excess dough. Finish edges with a fork or by crimping the edges with your fingers.
- For the filling: In a large bowl whisk together eggs and milk. Mix in the asiago cheese and 1/2 cup of the cheddar cheese. Add bacon, shallots, sun dried tomatoes, salt, and cayenne pepper. Squeeze out the excess liquid from the spinach and add to the egg mixture. Mix everything together until it is well blended.
- Pour into prepared pie crust shell. Sprinkle with the remaining 1/4 cup of shredded cheddar cheese. Bake at 400 degrees F for 40 minutes or until a knife inserted about 2 inches from the edge comes out clean.
BACON AND SPINACH QUICHE
Can't decide between a quiche Lorraine or Florentine for your next brunch? Add bacon and spinach to the basic filling for the best of both worlds.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 4h5m
Yield Makes one 9-inch quiche
Number Of Ingredients 11
Steps:
- Crust: Pulse flour and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal. Whisk together egg yolk and 2 tablespoons ice water. Add to flour mixture and pulse until moist crumbs start to form (no longer). Transfer mixture to a piece of plastic wrap, and using wrap and your hands, form into a disk. Refrigerate, wrapped, at least 30 minutes and up to 4 hours.
- On a lightly floured work surface, roll out dough to an 11-inch round. Transfer to a 9-inch pie plate; trim edges to a 1-inch overhang. Tuck overhang under and crimp as desired. (To create arc pattern, press a spoon into dough.) Wrap in plastic; freeze at least 30 minutes and up to 3 days.
- Preheat oven to 400 degrees. Line crust with parchment and fill with dried beans or pie weights. Bake until dough underneath parchment is dry, 25 minutes; remove parchment and beans. Bake until golden, 8 to 10 minutes more. Let cool slightly.
- Filling: Reduce oven temperature to 375 degrees. Whisk eggs until smooth, then whisk in cream, milk, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Stir in half of bacon and cheese. Pour custard mixture into crust, stopping just short of the top; be careful not to overfill. Press spinach into custard, leaving some poking out from top.
- Sprinkle with remaining bacon and cheese. Bake 10 minutes at 375 degrees, then about 55 minutes at 325 degrees. Let cool about 1 hour before serving.
SPINACH AND BACON QUICHE
A friend of mine made this, and I just had to have the recipe. And it is the best tasting quiche I have had in years. Never any complaints when I make it. Great for a fall/winter dinner with a cup of soup.
Provided by Lindalou
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop when cool.
- Fit the pie crust into a 9-inch pie dish, and set aside.
- In a bowl, whisk together the eggs, cream, salt, black pepper, Worcestershire sauce, and hot pepper sauce. Spread the spinach into the bottom of the pie crust; top with bacon, Cheddar cheese, and green onion. Pour the egg mixture over the filling, and sprinkle the quiche with Parmesan cheese.
- Bake in the preheated oven until the top is lightly puffed and browned, and a knife inserted into the center of the quiche comes out clean, 35 to 45 minutes.
Nutrition Facts : Calories 505.6 calories, Carbohydrate 14.3 g, Cholesterol 240.5 mg, Fat 41.5 g, Fiber 2 g, Protein 19.8 g, SaturatedFat 20.1 g, Sodium 743.6 mg, Sugar 0.9 g
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