Saturday, November 16, 2013

Bacon Cheddar Spinach Quiche

Richard Pachter
8 oz. (1/2 lb.) Applewood smoked bacon
8 oz. (1/2 lb.) extra sharp cheddar (or cheese of your choice; Swiss, Gruyere etc.)
10 oz. bag fresh baby spinach (see notes)
5 jumbo eggs
8 oz. (1/2 pt.) heavy (whipping) cream
1/2 tsp. fresh ground black pepper
1 tbs. chopped onion
Pie crust (see notes)

Cook bacon in a large pan. When crisp, remove from pan, drain on paper towels and cool. Reserve 1 tbs. of bacon drippings to grease pie pan (in place of shortening).
Put uncooked spinach in pan with remainder of bacon drippings. Cover and allow to wilt. Do not overcook. When cooked, allow to cool, then squeeze with paper towels to remove as much moisture as possible.
Shred cheese. Combine with eggs, cream, pepper and onion.
Chop cooled bacon and spinach into strips or irregular pieces. Add to egg mixture. Pour into pie crust in pie pan. Bake at 425° for approx. 30 minutes (see notes). Quiche is done when pie crust is slightly golden and toothpicks come through clean. Allow to sit five minutes before slicing.

Notes: I used fresh baby spinach, reserving a few leaves to top the quiche. If fresh is unavailable, thawed, well-drained frozen spinach can substitute.
You can use a homemade pie crust, if you like. I buy the pre-made pre-cut dough (two per package) and roll one
out, reserving the second for later use.
I used a tabletop convection toaster oven. Temperature and cooking time could vary if using a conventional oven.

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