Loaded Spinach Bacon Quiche Food

SPINACH BACON QUICHE

Steps:

• In a large bowl, beat eggs; whisk in milk, 1 cup cheese, onion, bacon, salt, mustard and paprika. Add spinach. Pour into pie shell. Sprinkle with the remaining cheese. Bake at 400° for 40 minutes or until a knife inserted halfway between the center and the edge comes out clean.

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.

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.

BACON AND SPINACH CRUSTLESS QUICHE

Steps:

• Preheat the oven to 350 degrees F. Brush a 9-inch pie pan with the butter and sprinkle the grated Parmesan evenly on top. Put the pan on a rimmed baking sheet.
• Whisk the half-and-half, flour, cayenne, eggs, egg yolks, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl. Spread the spinach and bacon out in the prepared pie pan. Pour the egg mixture over top and sprinkle with the cheese and chives.
• Bake until the quiche is just set in the center, 40 to 50 minutes. Transfer to a wire rack to cool and then slice into wedges. Serve with more baby spinach if using.

SPINACH AND BACON QUICHE

Steps:

• Preheat the oven to 375°F.
• Combine the eggs, cream, salt and pepper in food processor or blender.
• Layer the spinach, bacon and cheese in the bottom of the pie crust.
• The pour egg mixture on top.
• Bake for 35-40 minutes until the egg mixture is set.
• Cut into 8 wedges and serve.

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.

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.

SPINACH, BACON AND MUSHROOM QUICHE

Steps:

• Preheat oven to 375°F.
• Sprinkle bottom of pastry-lined quiche/tart pan or pie plate with 1 tbsp dry breadcrumbs (this will absorb any excess moisture).
• Place bacon in a large skillet; cook over medium high heat until evenly brown; remove with slotted spoon and drain on paper toweling; set aside.
• With 2 tbsp of the bacon fat, sauté onion and mushrooms until all the liquid released by the mushrooms has evaporated; add spinach and cook 1-2 minutes, just until spinach wilts; add reserved bacon, coriander and nutmeg and season lightly (remember there will be salt in the cheese); place in pastry and top with 1 1/2 cups cheddar cheese.
• Beat together cream cheese, eggs and milk; season to taste; carefully pour over quiche and gently shake quiche to distribute custard.
• Bake in preheated oven for 40-50 minutes, or until quiche is golden-brown, sprinkling with 1/2 cup of cheese 10 minutes before quiche is done (put the quiche directly on the oven floor for the last 10-15 minutes of baking to crisp up the crust); cool for 10-15 minutes before serving.