Bacon and Cheddar Florentine Quiche
How to make Bacon and Cheddar Florentine Quiche Recipe - There is something so tempting about warm, savory quiche that makes for a perfect breakfast. I’m not sure if it’s the buttery pie crust, the savory egg filling, or a combination of both that I like best. I developed this simple recipe that is full of vegetables, cheese, and lots of bacon. My father-inlaw once said that you know you are eating good quiche if you don’t need ketchup or hot sauce. I get a good laugh at that, and I must say you won’t need either with this one.
Ingredients:
1⁄2 pound bacon, chopped
2 cups chopped fresh spinach leaves
1⁄2 cup finely chopped white onion
1 refrigerated 9-inch pie crust
8 large eggs
1⁄4 cup milk
1⁄4 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1⁄2 cup shredded cheddar cheese
2 tablespoons chopped fresh parsley
Method:
1. Preheat the oven to 350°F and spray a 9-inch pie plate with nonstick cooking spray.
2. Heat a large skillet over medium heat and cook the bacon, stirring until browned, about 10 minutes. Transfer the bacon to a paper towel–lined plate and discard all but 2 tablespoons of the drippings. Heat the reserved drippings over medium heat. Add the spinach and onion and cook, stirring, until the onions are tender and the spinach is wilted, about 5 minutes. Remove from the heat.
3. Unroll the pie crust and lay it at the bottom and up the sides of the prepared pie plate. With a fork, poke holes in the bottom, and partially bake the crust for 10 minutes. Remove from the oven.
4. Add the eggs, milk, salt, and pepper to a large bowl and whisk to combine. Spread the cooked spinach mixture over the bottom of the partially baked crust and top with the bacon. Pour the egg mixture over the bacon and sprinkle with the cheddar cheese and parsley. Bake for 30 to 35 minutes, until the eggs are set and the edges are browned. Remove from the oven and let cool for 5 minutes before cutting into wedges.
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| Bacon and Cheddar Florentine Quiche |
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