Tuesday, June 30, 2009

Spinach Quiche

I use spelt pie crusts or gluten free, but any pie crust would be fine. I also use all organic ingredients, and uncured turkey bacon instead of pork. You can adapt the ingredients to suit your needs!

Spinach Quiche
makes 2 pies
6 eggs
3 cups 1/2 and 1/2
1/2 tsp. ground mustard
1/2 tsp. Kosher salt
1/8 tsp. cayenne pepper
6 oz. (+/-) grated cheese--swiss, dill-havarti, jack, etc.
8 oz. turkey bacon, fried crisp and crumbled/chopped
spinach, fresh or frozen*
1/4 cup finely chopped onion
Prepare pie crusts or thaw frozen crusts. In large mixing bowl, beat eggs, 1/2 & 1/2, mustard, salt and cayenne with whisk and set aside. Using 1/2 of each ingredient, place spinach on the bottom of the pie*, then sprinkle onion, bacon pieces and cheese until even distributed. Divide the egg mixture (I use a measuring cup) between the two pies. DO NOT OVERFILL! There may be more egg mixture than you need.

Bake for 15 minutes in 425 degree oven, then reduce temperature to 300 and bake another 35-40 minutes until quiche is lightly browned, and knife comes out clean when inserted in middle. Let set for 10 minutes before serving to firm.

*If I am using fresh spinach it is helpful to blanch it a little before you put it in, so it doesn't take up so much space. If using frozen and it is loose, I put it in still frozen. If it is in a box, thaw and drain thoroughly first. The amount? I just sprinkle it in there until it covers the bottom of the pan. One box of frozen will make two quiches, but a bag is way more than you need for two.

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