Our family is on a “quiche kick” right now; we eat it about once a week. The first time I made this, my husband ate 5 pieces, so I knew it was a keeper. The vegetable mixture (spinach, onion, and garlic) is actually enough for two quiches (it will overflow if you use all of it), so I actually make what the recipe calls for and freeze half of the vegetable mixture for next time. I also bake the quiche on a cookie sheet in case the egg mixture overflows–it is very full!
Ingredients
- 1 frozen pie crust, thawed
- 4 strips bacon, crumbled (I use precooked bacon and microwave for 1 minute so it will be crisp)
- 1 large onion, chopped
- 1 clove garlic, minced
- 1 box frozen, chopped spinach (thawed)
- 3 large eggs
- 1 cup half-and-half or whole milk (I use skim milk, and it still tastes good)
- 1 tsp. Dijon mustard
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 cups grated cheddar cheese
Directions
- Preheat oven to 400 degrees. Prick bottom of crust and bake for 10 minutes. Remove from oven and reduce oven to 350 degrees. Sprinkle a handful of cheese on bottom of pie crust so it will melt over holes in crust.
- Saute onion over medium heat for about 8 minutes or until clear. Stir in garlic and spinach and cook for 3-5 minutes. Spread cooked vegetables evenly in pie shell and sprinkle half of cheese and all of bacon on top.
- Whisk eggs, milk, mustard, salt and pepper in a large bowl. Pour egg mixture over filling and sprinkle on remaining cheese. Bake 30-35 minutes until slightly puffy and golden brown.
- Makes 8 servings.
