Ok, this is one of those recipes that is deceptively too simple to be fantastic. This quiche is one of the richest, most decadent meals that I make. It is an ever so slightly altered version of Paula Deen's Spinach and Bacon Quiche. I never remember just how wonderful it is until I slide that first bite into my mouth. It. Is. Awesome. It's close your eyes and hug yourself good. Yes, it's that good. I follow this recipe card...mostly. The better version is at the bottom of the page.
Step Three: This step is up to you, but since the quiche can sometimes overflow a bit, line a baking sheet with aluminum foil. I suggest turning up the sides.
Step Four: Place the pie crust, still in its aluminum pie plate, on the foil.
Step Five: Evenly spread half the crumbled bacon in the bottom of the pie crust.
Step Six: Evenly sprinkle 1/3 of the cheese.
Step Seven: Lay half of the spinach leaves on top. I usually cut all the stems off first. I'm not a stem eatin' kind of girl.
Step Eight: Top with remaining bacon and another 1/3 of the cheese.
Step Eleven: Pour the egg-cream mixture into the pie crust.
Ok, I realize that this is the most awkward photo ever. Apparently holding the camera in one hand and the blender in the other while pouring the quiche liquid into a pie shell makes an awkward photo.
Ok, I realize that this is the most awkward photo ever. Apparently holding the camera in one hand and the blender in the other while pouring the quiche liquid into a pie shell makes an awkward photo.
Tip: Fill the pie shell slowly, allowing the egg-cream mixture to settle periodically. It is possible that you will not be able to get all of your egg-cream mixture into the pie shell. If you can't get it all in, don't force it.
Step Twelve: Bake for 35 - 50 minutes at 375 degrees or until a knife inserted in the center comes out clean.
Look at all the layers of goodness. I swear - I've made this several times, and I never remember how absolutely decadent it is until I take that first bite again. This is soooo good.
Rich Spinach and Bacon Quiche
Click here for printable version
6 eggs
1 1/2 c. heavy cream
1/2 t. salt
1/4 t. pepper
1 1/2 cups fresh baby spinach leaves, stems removed
1 lb. bacon, cooked & crumbled
1 1/2 c. Swiss cheese, shredded
1 9 in. refrigerated pie crust
Preheat oven to 375 degrees. Blend eggs, cream, salt, and pepper in a blender until smooth; set aside. Place the pie crust on a baking sheet, and layer ingredients in the pie crust in the following order:
1. 1/2 of the bacon
2. 1/3 of the cheese
3. 1/2 of the spinach leaves
4. remaining bacon
5. 1/3 of the cheese
6. remaining spinach leaves
7. remaining cheese
1. 1/2 of the bacon
2. 1/3 of the cheese
3. 1/2 of the spinach leaves
4. remaining bacon
5. 1/3 of the cheese
6. remaining spinach leaves
7. remaining cheese
Slowly pour the egg-cream mixture over the top until the pie crust is full. Bake 35 - 50 minutes or until a knife inserted in the center comes out clean.
:.