Spinach And 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.

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 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.

BACON & SPINACH QUICHE

Steps:

• In a frypan, melt butter and sauté onion and bacon until onion is translucent.
• Heat spinach and drain on paper towel. Add drained spinach and corn to bacon and onion mix and cook on low for a further 5 minutes.
• Take off heat and mix in mayonnaise and mustard . Season with salt and pepper to taste. Allow to cool to room temperature.
• Beat eggs and milk and add to other ingredients. Add 1/2 of the cheese. Stir to combine.
• Defrost pastry. Grease 2 quiche/pie tins and line with pastry. Divide egg mix evenly between the 2 tins.
• Top with sliced tomato and remaining grated cheese.
• Cook in a preheated oven (200°C/400°F) for 25-30 minutes or until golden and set.

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-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 AND SPINACH QUICHE

Steps:

• Crust: Pulse flour and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal. Whisk together egg yolk and 2 tablespoons ice water. Add to flour mixture and pulse until moist crumbs start to form (no longer). Transfer mixture to a piece of plastic wrap, and using wrap and your hands, form into a disk. Refrigerate, wrapped, at least 30 minutes and up to 4 hours.
• On a lightly floured work surface, roll out dough to an 11-inch round. Transfer to a 9-inch pie plate; trim edges to a 1-inch overhang. Tuck overhang under and crimp as desired. (To create arc pattern, press a spoon into dough.) Wrap in plastic; freeze at least 30 minutes and up to 3 days.
• Preheat oven to 400 degrees. Line crust with parchment and fill with dried beans or pie weights. Bake until dough underneath parchment is dry, 25 minutes; remove parchment and beans. Bake until golden, 8 to 10 minutes more. Let cool slightly.
• Filling: Reduce oven temperature to 375 degrees. Whisk eggs until smooth, then whisk in cream, milk, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Stir in half of bacon and cheese. Pour custard mixture into crust, stopping just short of the top; be careful not to overfill. Press spinach into custard, leaving some poking out from top.
• Sprinkle with remaining bacon and cheese. Bake 10 minutes at 375 degrees, then about 55 minutes at 325 degrees. Let cool about 1 hour before serving.

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.