Make Ahead Quiche With Bacon Cheese And Spinach Food

SPINACH AND BACON QUICHE

Steps:

• Preheat the oven to 375 °F. Combine the eggs, cream, salt and pepper in a food processor or blender. Layer the spinach, bacon and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.

MAKE-AHEAD SPINACH, BACON AND SWISS CHEESE MINI QUICHES

Steps:

• Preheat oven to 375°F. Let pie crusts stand at room temperature 15 minutes. Lightly spray mini-muffin pan(s)-24 total-with non-stick spray. In medium bowl, whisk together milk and eggs.
• Add chopped bacon, spinach, cheese, garlic, pepper and salt to egg mixture. Set aside.
• On lightly floured surface, roll out one pie crust. Using a 2 ½-inch round cookie or biscuit cutter, cut out 12 pastry pieces. You may need to combine the pie crust dough a couple of times and roll out again to get your 12 pieces. Press one pastry piece into each muffin cup. Repeat with remaining crust to fill remaining muffin cups.
• Using a small scoop or tablespoon, fill each muffin cup with vegetable egg mixture.
• Bake 18-20 minutes or until crusts are lightly brown. Cool in pan 2 minutes; carefully remove from pan. Serve warm.
• To freeze: Cool quiches completely and transfer to freezer save container or bag. Label and store in freezer for up to three months. To reheat, warm in microwave about 2-4 minutes per six mini-quiches or 10-15 minutes in 350°F oven. As ovens vary, you may need to adjust times accordingly.

MAKE AHEAD QUICHE WITH BACON, CHEESE AND SPINACH

Steps:

• In a small bowl, toss the flour with the grated cheese. Spread evenly over the bottom of the pie crust, reserve a handful to sprinkle over the top of the quiche before freezing.
• Cover the unbaked quiche first with plastic wrap and then a layer of foil. Be sure to seal the edges firmly. Carefully place the quiche in the freezer.
• Preheat the oven to 400 degrees. Retrieve the frozen quiche from the freezer and do not thaw!
• Remove the foil and plastic wrap from the quiche and place it on a baking sheet. Wrap foil around the edges of the crust to prevent over browning or burning. Or you could use a 9-inch pie crust protector shield.
• Bake the frozen quiche for about 1 hour, or until the filling is set and the crust is golden brown.
• Preheat the oven to 350 degrees and bake for 45 minutes to 1 hour, or until the filling is set and the crust is golden brown.

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.

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.

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.

BACON SPINACH ASIAGO QUICHE

Steps:

• For the crust: Mix flour, shortening and salt together with a fork until crumbly. Add water a little at a time until the dough holds together. Mix lightly with fork. Be careful not to over mix the dough or it will come out tough instead of flaky.
• Place ball of dough onto a lightly floured surface and roll out to fit a 9" pie pan. Loosely roll the dough onto your rolling pin and place dough in pie pan. Push dough into the pie pan and trim off any excess dough. Finish edges with a fork or by crimping the edges with your fingers.
• For the filling: In a large bowl whisk together eggs and milk. Mix in the asiago cheese and 1/2 cup of the cheddar cheese. Add bacon, shallots, sun dried tomatoes, salt, and cayenne pepper. Squeeze out the excess liquid from the spinach and add to the egg mixture. Mix everything together until it is well blended.
• Pour into prepared pie crust shell. Sprinkle with the remaining 1/4 cup of shredded cheddar cheese. Bake at 400 degrees F for 40 minutes or until a knife inserted about 2 inches from the edge comes out clean.

MINI SPINACH, BACON, CHEESE QUICHES

Steps:

• In a skillet over medium heat cook the onions in bacon grease OR olive oil until tender.
• Add spinach and seasonings and stir. Turn heat up to medium high to cook off spinach moisture. This will take only a couple of minutes; you want spinach just wilted and still bright green.
• Remove from heat and stir in bacon. Allow to cool for at least 10 minutes.
• Combine cheeses in a large bowl.
• Add eggs and stir until well blended.
• Add cooled spinach mixture. Stir to combine.
• Divide mixture evenly among 10 lightly greased muffin cups. Fill other two empty cups 1/2 full of water (to allow for even cooking).
• Bake at 350 for 40 minutes until filling is set.
• Let stand for 10 minutes, then run a thin knife around edges to release.
• Serve warm.

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.

CRUSTLESS BACON, SPINACH & SWISS QUICHE - LOW CARB

Steps:

• On a foil lined pan, cook bacon in 350 degree F. oven until crisp.
• While bacon cooks, chop onion and shred cheese.
• Heat 1 tablespoon butter and 1 teaspoon oil in skillet over medium heat. Add chopped onion, and stir to coat.
• When onion turns glossy, add thawed spinach, and stir to mix. Heat about 5 minutes, then remove from heat to cool.
• Remove bacon from oven, and place on a paper-towel lined plate to drain.
• Stir together eggs, salt, pepper & heavy whipping cream in a medium bowl.
• Add in cheese, onion/spinach mixture, and bacon. Stir thoroughly to mix.
• Butter a glass pie plate or quiche dish, pour mix in, and pat evenly with a fork.
• Bake in 350 degrees F. oven 25-30 minutes, or until a knife inserted in the center comes out clean.
• Let rest 5 minutes before cutting & serving.
• I bet you can't eat just ONE slice!