Haven't had quiche in a while and decided to try this recipe from Paula Deen. Olivier made the quiche and it was great! This recipe calls for 1 pound of bacon, which was a lot of bacon for one pie - so we decided to make two quiches (might as well since we had two frozen pie shells and a ton of bacon and spinach). Olivier added sauteed onions, and wilted the spinach. We used two cups of heavy cream and 9 eggs (that's all we had), Olivier also put slices of Swiss cheese on the top of each quiche to 'make it fancy.' The quiche turned out great!
Cook Time: 45min - Level: Easy - Yield: 8 Servings
Ingredients
- 6 large eggs, beaten
- 1 1/2 cups heavy cream
- Salt and pepper
- 2 cups chopped fresh baby spinach, packed
- 1 pound bacon, cooked and crumbled
- 1 1/2 cups shredded Swiss
- 1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate
Directions
Preheat the oven to 375 degrees F.
Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.
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