Saturday, May 7, 2011

Spinach and Bacon Quiche For My Momma

Mother’s Day seemed to come earlier than usual this year.  It might just not feel like that time of year because Mother Nature seems to be in a bad mood, maybe she’ll get a great Mother’s Day gift and change her attitude! 
This year I am making my Mom a Spinach and Bacon Quiche for Mother’s Day.  I love this recipe. It’s so simple and looks really pretty.  I think it would be great served for any meal of the day, with some toast and OJ for breakfast, with a small fruit salad for lunch or with a nice spring mix salad for dinner. 
I like to make my own pie crust, feel free to make your own or pick one up in the freezer section of the grocery store.  Pie crust can be an art which I have been working on for a few years now.  I like to use half butter and half shortening.  Growing up my Grandmother only used shortening for her pie crust and it was delicious.  I figure she did that because when she grew up they were too poor to have something fancy like butter. I think half and half gives just enough richness and flakiness so that’s what I am using these days.
Make sure you come back tomorrow night for part two of my Mother’s Day gift.  You’ll also find out where the name of this blog comes from, don’t miss itJ
Spinach and Bacon Quiche
  • 6 large eggs, beaten
  • ¾ cup half and half
  • ¾ cups heavy cream
  • Salt and pepper
  • 2 cups chopped fresh baby spinach, packed
  • 1 pound bacon, cooked and crumbled
  • 1 1/2 cups shredded Swiss cheese
  • 1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate
  1. Preheat the oven to 375 degrees F.
  2. Combine the eggs, cream, salt, and pepper in a food processor or blender.
  3. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top.
  4. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.

1 comment:

  1. I certainly remember this Quiche; it was something else! I loved it.

    Maybe you'll make it again for us soon?


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