Christmas morning, we shared a special brunch so for the occasion I put away most of my typical healthy substitutions and went at this full force. I even bought a pie shell rather than making my own. This day was all about spending time with loved ones rather than fussing a lot in the kitchen. The result was a decadent, full-flavored quiche that impressed even me. This might just be the start of a new tradition!
- 1 pie crust
- 1/2- to 1-lb bacon (depending how much of a meat-a-saurus you are)
- 1 medium onion, chopped
- 1 box chopped spinach, thawed & drained VERY well
- 4 oz aged white cheddar, shredded
- 8 eggs
- 1 c cream (or half & half)
- salt & pepper
- Preheat oven to 350° F.
- Cook bacon until it’s just crispy. Reserve a few tablespoons of the fat for cooking the onions. Drain bacon on paper towels, then chop or crumble into roughly 1/2″ pieces.
- Sauté onions in reserved bacon fat until they’re translucent, tossing in a pinch or two of salt to help draw out their water. When finished, pour them onto a plate to cool a bit.
- Line a 9″ pie pan with the pie crust. (No need to prick with a fork or pre-bake.) ***Gluten-free note: Instead of pie crust, use shredded potatoes that have been wrung free of their moisture by squeezing them in a kitchen towel. Just be sure to grease the pan first.
- Set aside a few tablespoons each of cheese and bacon for the topping.
- Beat eggs in a large bowl, then add bacon, onions, spinach, cheese & cream and mix until well incorporated. Add 1/2 tsp or so of salt and pepper. Bacon and cheese are rather salty so you won’t need much.
- Pour egg mixture into pie crust, top with remaining cheese and/or bacon then bake for 40 mins. About 25 mins in my crust was well-browned so I lined the outer edge of it with foil strips. Check for doneness of the eggs by piercing in the center with a knife. When it’s done, the mixture should no longer be liquidy, just slightly soft.
- Allow to rest 10 minutes before cutting and serving–if you can wait that long. ;o)