When I was younger I remember my mom’s best friend helping to prepare food for a church brunch. One of the things that she was warming up were mini quiche. I asked what they were and she explained it to me. I was hoping to try one right then and there, they smelled so good! But she didn’t have enough to actually give me one. It was a long while before I finally had the opportunity to taste some.
For a while, the only quiche that I ate had been frozen quiche that needed to be reheated. That was good enough for me. I certainly didn’t think that I would have the time or patience to ever make such a fancy sounding dish. I mean it has a french name, I probably needed to go to culinary school or something to be able to make this dish correctly, right? That’s not true at all though. Quiche perfect complete meal all by itself and it works well for any meal in the day! This dish is easy to make and it doesn’t take a whole bunch of strange ingredients either. In fact you can use just about any meat or veggie that you have in your fridge. Any old cheese will work too. Well maybe not old cheese. You know what I mean.
Frozen pie crust (If you’re feeling adventurous you can certainly make your own.) I got mine from Sprouts. I didn’t want a lot of extra ingredients in it.
5 large Eggs
6 slices of crumbled cooked (turkey) bacon (or chopped up ham or turkey, or whatever tickles your fancy)
2 cups of low fat cheese, grated (I used cheddar and mozarella)
1 bag of spinach cooked until wilted
1/2 of onion chopped and cooked (optional)
2/3 a cup of lowfat milk
Cook spinach and onions until they are soft but not mushy. Cook bacon until it’s crispy. Set both aside and allow them to cool. Grate your cheese and set it aside. Take your pie crust from the freezer. No need to defrost the crust.
Layer the cooked spinach and onions on the bottom of your quiche. Then layer the meat on top of that.
Whisk your eggs and milk together. Then pour the mixture over your meat and spinach in the crust. I had a little bit left over. If you do to, feel free to use it for some scrambled eggs.
Top the quiche with the cheese. Bake covered at 350 for 20 minutes. Then uncover and bake for an additional 10 minutes until the quiche is a nice golden brown.
This quiche came out pretty darn well. The recipe that I followed said to layer it as I said above. But I don’t like biting into it and tasting each layer separately. I made another quiche on another day. This time I mixed the meat, spinach, and half of the cheese in a bowl then put it in the frozen pie crust. Then I poured the egg mixture over that and topped it with the remaining cheese.
From start to finish you should be able to have this done in an hour tops. Not to bad huh? What are your favorite filling ingredients when you make quiche