Quiche? I think the last time I made quiche was over 2 years ago. Hmm, had some bacon defrosted, plenty of eggs, a package of sliced provolone, and a bit of Grana Padano in the fridge. I found a basic quiche recipe and made this below. It was delicious hot or cold. Make sure your bacon is crispy cooked and the flavor will be just right and not greasy. Next time I will make it without the crust and cook it as a custard in a water-bath--smaller slices of this would be nice for breakfast.
An added note: I first cooked 8 oz. of spinach. Looking at my chosen pie place (a deeper plate) I used the full pound of spinach and was glad I did.
Spinach, Cheese and Bacon quiche
--8 slices of thick, good bacon, cut roughly into ¼ inch dice, cooked until crispy, drained well on paper towels. You want crispy bits of bacon.
--1 single pie crust (commercial or home made)
--1 lb. Frozen chopped spinach, briefly cooked per package instructions, cooled, drained well then squeezed dry as possible
--1/3 cup half and half
--1-2/3 cup whole milk (or may use all whole milk)
--4 extra large eggs, beaten well to mix all, but don’t over-mix (try not to get too much air mixed in)
--½ tsp salt
--¼ tsp ground black pepper
--larger pinch then smaller pinch of ground nutmeg
--6 oz sliced provolone cheese, cut into 1/3-1/4” pieces (or can use grated; make sure it is 6 oz)
--1 oz coarsely grated )armigiano Reggiano or Grana Padano
--2 oz grated, medium sharp cheddar
Fit the crust to a pie pan and let it overhang the edges a little, bending it down over the eges, then prick well all over with a fork; go up the sides as well. Place the pan in the freezer for 20 minutes or longer, then bake in a well pre-heated 400°F oven for 16 minutes, rotating halfway through; keep an eye on it to make sure the it does not get too brown . Remove from oven and allow to cool for 10 minutes before adding the other ingredients.
Keep oven on at 400º.
Meanwhile, break up the chopped spinach as finely as possible. Place into an (approximately) 2 quart mixing bowl. Add the half and half and/or whole milk and the beaten eggs, salt, pepper and nutmeg, mix till combined and all of the spinach is evenly mixed with the liquid. Add the provolone cheese and Parmesan, mix to get cheeses evenly dispersed..
Pour into the crust. Immediately place in the hot oven, cook for 20 minutes. Quickly spin the quiche 180 degrees to keep evenly brown. Reduce oven heat to 375º and cook another 20 minutes or until the center is just barely set and a knife inserted halfway between the edge and center comes out clean.
Remove from oven and let rest 15 minute. Slice into 8 pieces and serve.
An added note: I first cooked 8 oz. of spinach. Looking at my chosen pie place (a deeper plate) I used the full pound of spinach and was glad I did.
Spinach, Cheese and Bacon quiche
--8 slices of thick, good bacon, cut roughly into ¼ inch dice, cooked until crispy, drained well on paper towels. You want crispy bits of bacon.
--1 single pie crust (commercial or home made)
--1 lb. Frozen chopped spinach, briefly cooked per package instructions, cooled, drained well then squeezed dry as possible
--1/3 cup half and half
--1-2/3 cup whole milk (or may use all whole milk)
--4 extra large eggs, beaten well to mix all, but don’t over-mix (try not to get too much air mixed in)
--½ tsp salt
--¼ tsp ground black pepper
--larger pinch then smaller pinch of ground nutmeg
--6 oz sliced provolone cheese, cut into 1/3-1/4” pieces (or can use grated; make sure it is 6 oz)
--1 oz coarsely grated )armigiano Reggiano or Grana Padano
--2 oz grated, medium sharp cheddar
Fit the crust to a pie pan and let it overhang the edges a little, bending it down over the eges, then prick well all over with a fork; go up the sides as well. Place the pan in the freezer for 20 minutes or longer, then bake in a well pre-heated 400°F oven for 16 minutes, rotating halfway through; keep an eye on it to make sure the it does not get too brown . Remove from oven and allow to cool for 10 minutes before adding the other ingredients.
Keep oven on at 400º.
Meanwhile, break up the chopped spinach as finely as possible. Place into an (approximately) 2 quart mixing bowl. Add the half and half and/or whole milk and the beaten eggs, salt, pepper and nutmeg, mix till combined and all of the spinach is evenly mixed with the liquid. Add the provolone cheese and Parmesan, mix to get cheeses evenly dispersed..
Pour into the crust. Immediately place in the hot oven, cook for 20 minutes. Quickly spin the quiche 180 degrees to keep evenly brown. Reduce oven heat to 375º and cook another 20 minutes or until the center is just barely set and a knife inserted halfway between the edge and center comes out clean.
Remove from oven and let rest 15 minute. Slice into 8 pieces and serve.