Hearty Bacon Spinach Quiche Food

SPINACH-BACON QUICHE

Steps:

• BEAT eggs in a large bowl; whisk in milk, onion, cheese, bacon, garlic salt, dry mustard and paprika. Squeeze spinach dry and add to mixture. Pour into pie crust. Place on foil lined baking sheet.
• BAKE at 400˚F for 40 minutes or until a knife inserted in middle comes out clean.

BACON-SPINACH QUICHE

Steps:

• Rub softened butter on the inside surface of pie shell.
• Drain spinach; squeeze out as much liquid as you can.
• Place spinach in pie shell and top with crumbled bacon.
• Whisk together cream, eggs, cheese, salt, and nutmeg.
• Pour mixture into pie shell.
• Bake quiche at 425 F for 10 minutes, then reduce heat to 325 F and bake for an additional 35-40 minutes or until quiche is set.

SPINACH AND BACON QUICHE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop when cool.
• Fit the pie crust into a 9-inch pie dish, and set aside.
• In a bowl, whisk together the eggs, cream, salt, black pepper, Worcestershire sauce, and hot pepper sauce. Spread the spinach into the bottom of the pie crust; top with bacon, Cheddar cheese, and green onion. Pour the egg mixture over the filling, and sprinkle the quiche with Parmesan cheese.
• Bake in the preheated oven until the top is lightly puffed and browned, and a knife inserted into the center of the quiche comes out clean, 35 to 45 minutes.

CRUSTLESS SPINACH BACON QUICHE

Steps:

• Cook the bacon until crisp and chop. I do a whole pound in the oven and only use 1/3 for the recipe.
• Grease a pie plate or 8x8 glass dish. Preheat oven to 350 degrees F.
• Thaw the spinach and squeeze dry. Slice the onion very thinly into half rounds or mince. Grate the cheese.
• Put all of the ingredients into a large bowl and mix with a hand mixer until totally combined. Pour into the prepared pan and spread with a rubber spatula. Place into the middle of the oven and cook for 40 minutes.
• Serve warm. Refrigerate up to 1 week or freeze up to 3 months.
• Serves 6 at 4 net carbs per person.

LOADED BACON & POTATO QUICHE

Steps:

• Preheat oven to 350 degrees F
• In a deep pie pan, roll out pie crust to cover pan with 1/4 inch excess, rolled down to form an edge.
• In a skillet brown bacon to desired doneness, drain on paper towels reserving 1-2 tablespoons grease.
• Add potatoes to bacon grease, brown on all sides add onions, salt & pepper to taste and cayenne pepper (optional).
• Layer potato/onion mixture then meat, parsley, cheese into pie plate, spread evenly to make sure all surface is even.
• Whisk eggs with milk or half-n-half, pour over mixture, tilting pan, if necessary, to fill all space.
• Place pie in preheated oven, bake for 30 to 45 minutes or until eggs are set and cheese is golden brown.

POTATO & BACON QUICHE

Steps:

• Heat oven to 400ºF.
• Press pastry onto bottom and up side of 9-inch pie plate sprayed with cooking spray; trim edge.
• Layer potatoes, bacon and cheese in crust.
• Whisk remaining ingredients until blended; pour over ingredients in crust.
• Bake 30 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting to serve.

HAM AND SWISS QUICHE

Steps:

• Preheat oven to 350 F. Prepare homemade pie crust or use purchased refrigerated or frozen pie crust, and set aside. (No need to cook the crust before filling with quiche mixture.)
• In a medium bowl, place half-and-half, eggs, honey mustard, flour, salt, thyme, and pepper and beat until combined.
• Layer the cooked and cubed ham, Swiss cheese, and spinach in the prepared pie crust. Pour the egg mixture slowly into the pie crust and sprinkle with the grated Parmesan cheese.
• Bake the quiche for 40 to 50 minutes until crust is golden and filling is set. Let stand for 5 minutes, then cut into wedges to serve.

HEARTY BACON-SPINACH QUICHE

Steps:

• Combine ingredients.
• Pour into pastry-lined quiche dish or uncooked pie crust.
• Bake at 400° for 40 minutes or until middle is done.
• Serves 6 to 8.

LOADED SPINACH BACON QUICHE

Steps:

• Shred one large or two medium russet or Yukon gold potatoes using a box shredder until you have a cup and half of shredded potatoes. Prepare the potatoes by rinsing off excess starch then removing as much moisture as possible by spreading the potatoes out evenly on top of the paper towel and adding a layer of paper towel on top and pressing down on the potatoes to remove as much water as you can. Note: you can also use a cheesecloth too!
• Place a skillet over medium-high heat and add the EVOO and butter; when the oil is hot and the butter is melted, add the shredded potatoes and sauté for three minutes; we do this to 1. soften the potatoes, 2. more moisture will be removed by sautéeing the potatoes, and 2. to brown the shredded the potatoes just a little bit before adding them to the quiche.
• Crack five eggs into a large bowl and add the half & half. Use a wire whisk and whisk the mixture until the eggs and half & half are well-combined. Add the prepared shredded potatoes, chopped baby spinach, shredded smoked Gouda cheese, crumbled thick-cut bacon, diced ham, minced garlic, and three-quarters of the chopped green onions. Use the wire whisk to mix all of the ingredients.
• Preheat the oven to 400° and line the pie shell with parchment paper. Add the 1 1/2 cups of dry beans or pie weights, bake the pie shell on the middle rack for fifteen minutes, or until the edges are lightly brown. Remove the parchment paper along with the dry beans or pie weights. Using a fork, prick the bottom of the pie shell and return to the oven, and bake for an additional 5-8 minutes. Open the oven and slide-out the middle rack and fill the pie shell with the quiche mixture. To keep the pie shell edges from over-browning cover with aluminum foil or use a pie crust shield.
• Bake the quiche for forty minutes or until the quiche, has set.
• Remove the quiche from the oven and allow the quiche to cool for about fifteen minutes.
• Serve.

BACON AND MUSHROOM QUICHE

Steps:

• Cut bacon into 1/2 inch pieces and pan fry on low. Once crisp, remove bacon from the pan on to a paper towel-lined plate while reserving bacon grease for later.
• Add one tablespoon of bacon grease to frying pan. Add onion and garlic to the pan. Saute for 2 minutes and then add mushrooms to pan. Saute for 3-4 minutes.
• Scramble eggs and mix milk, Tabasco and salt, milk, and cheese together.
• Mix sauteed veggies into eggs.
• Roll out the pie crust into a pie pan. Poke bottom a few times with a fork. Pour egg mixture into the pie shell.
• Bake on 350° for an hour or until eggs are set.