When in doubt, make quiche. Its variable ingredients make it versatile enough to be served for dinner, lunch, breakfast, or brunch, and it can be savored hot or cold.
Ingredients:
6 large eggs, beaten
1 1/2 cups heavy cream
2 cups fresh baby spinach, chopped and packed (I use a little less)
1/2 lb bacon, cooked and crumbled (for more flavor, add a dash of garlic powder when cooking the sausage)
1/2 lb breakfast ground breakfast sausage
1 1/2 cups Swiss cheese, shredded
1 pie crust (9 inch)
salt and pepper
1. Preheat the oven to 375 degrees and combine the eggs, cream, salt and pepper in an electric mixer with a whisk attachment until you see tiny bubbles (this is what makes the quiche so light and fluffy).
2. Place the pie crust in the 9-inch pie plate and crimp the edges.
3. Then, layer the spinach, bacon, sausage, and cheese in the bottom of the pie crust.
4. Pour the egg mixture over the spinach, bacon, sausage, and cheese.
5. Place the pie plate on a cookie sheet so that you won't have to clean the oven if it spills over. Place a pie shield over the crust so that it doesn't burn. If you don't have a pie shield, you can put tinfoil over the crust.
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| pie shield |
6. Bake for 35 to 45 minutes, until the egg mixture is set. You can can stick a toothpick in the quiche to make sure it's done, just like you would check a cake.
7. You may serve the quiche hot or cold, but I prefer it fresh from the oven.
