I love quiche. It's one of the most adaptable dishes around. You can eat it for breakfast, lunch, dinner, or anytime between... hot, cold, warm, or room temperature. You can put just about anything in it, and it will be delicious. Have bits and pieces of meats, veggies, and/or cheeses sitting around in the fridge? Make a quiche! If you are proficient in making pie crust from scratch, go for it! I am not, so I use the store-bought refrigerated stuff. Works just fine.
For this recipe, I like to par-bake the crust before adding the filling. If you are unfamiliar with this technique, here is a great tutorial from The Kitchn (you want to follow the directions for a crust that is NOT fully baked before filling).
1/2 lb. bacon, cooked crisp and crumbled
1 (10 oz.) package frozen chopped spinach, cooked and squeezed as dry as possible
3 green onions, sliced
1/4 C. grated Asiago cheese (Parmesan or any other hard, dry cheese would work as well)
4 large eggs
1 C. milk
1/2 t. salt
heaping 1/4 t. ground nutmeg
heaping 1/4 t. cayenne
ground black pepper to taste
about 2 oz. fresh goat cheese (chevre)
Blind bake pie crust. Turn oven down to 325°. In a large bowl, lightly beat eggs. Add milk, spinach, green onions, Asiago, and seasonings; mix well. Sprinkle cooked bacon in bottom of pie crust. Carefully pour spinach mixture over, distributing evenly. Crumble goat cheese on top. Bake for 45-50 minutes or until filling is set. Let stand 5 minutes. Cut into wedges and serve.
No comments:
Post a Comment