I think Quiche is perfect for breakfast, lunch, dinner, or a late night snack. Braxton and I were hungry at 9:30pm last night so that's when this creation came together. It's so fluffy and yummy you're going to keep going back for more. This quiche is super simple to make and you can really add any ingredients you want! If you're a "meat lovers" kind of person use bacon, sausage, and ham. If you want an all veggie quiche use spinach, broccoli, and mushrooms. The world is your oyster when it comes to making quiche, so throw in whatever you want and leave out whatever you don't want!
Ingredients:
Store-Bought pie crust
2 TBS butter
6 eggs
1 cup heavy cream
1 8oz bag of shredded swiss cheese
2 handfuls of baby spinach
4 slices thick cut bacon
1/2 white onion diced
Salt
Pepper
Garlic powder
Directions:
Preheat your oven to 350.
Start your quiche by whisking together the 6 eggs, 1 cup of heavy cream, and spices in a medium sized bowl.
Make sure you lay out your pie crust on the counter while you're prepping the filling because it unfolds better when it's at room temperature.
Next comes the bacon! I had thick cut bacon on hand, but if you're using regular bacon, use 5-6 slices (or however much you want really). slice it into about 1/2 inch slices. Throw it in a pan over medium heat and cook until crispy. I moved my bacon to a plate covered in paper towels to drain some of the grease off of the bacon.
Drain the rest of the grease out of your bacon pan and add 2 TBS of butter. Dice up half of your onion and add it to the pan. Once you let the onions cook down for about 4-5 minutes, add in your handfuls of spinach and cook until the spinach is wilted.
Add the onion, spinach, bacon, and cheese into the egg mixture and stir.
Grab a pie pan and unroll your crust. Put the crust in the pie pan and using your fingers, crimp the edge of the pie crust. If you're unsure of how to do this, read this!
Pour your filling into the unbaked pie crust and bake for 45 minutes at 350 degrees. Make sure the center of the quiche is set by gently shaking the quiche. When it doesn't "jiggle" in the middle anymore, it's set.
Enjoy!
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