Broccoli, Spinach, Bacon, Cheese, and Onion Quiche

4 Mar
Broccoli, Spinach, Bacon, Onion, and Cheese Quiche

Everything but the kitchen sink...

…subtitled “Everything but the Kitchen Sink.” Well my diet these days in recovery mode has not been very conducive to cooking anything worth blogging about, however last week before the surgery, my husband and I teamed together to make a quiche with just about everything in the fridge that needed using up. Just like a frittata or omelet, a quiche can be made with pretty much anything you enjoy with eggs. So just use the recipe as a guide, and experiment! (And yes, we used real bacon in it this time, as we had some leftover from when I made a BLT the day before.)

Broccoli, Spinach, Bacon, Cheese, and Onion Quiche
1 pie crust, store-bought or homemade
5 eggs
Splash of milk
Black Pepper
Mrs. Dash Garlic and Herb
About 3/4 cup broccoli florets, chopped
Spray olive oil
4 strips of cooked bacon, chopped
Handful of fresh spinach, chopped
1/8 cup onion, chopped
Handful of shredded cheese, any kind

One of the tricks to not end up with a mushy pie crust on the bottom is to put the pie crust in the oven while it’s preheating. So set your oven on 350 degrees, put the pie crust in, and when the oven beeps that it is preheated, take the crust out. Meanwhile, crack the eggs into a medium-large bowl, pour in a splash of milk, then whisk until well combined. Stir in the seasonings, and set aside. Put the broccoli florets into a small glass bowl and add about a quarter cup of water. Cover tightly with plastic wrap then cook in the microwave for five minutes. Let it sit and steam while you prepare the rest of the ingredients. Spray a small frying pan with olive oil, then add the onion and bacon and sauté for four or five minutes. When the onion starts to look translucent, add the chopped spinach and stir-fry until wilted. Scrape the contents onto a paper plate. Now drain the broccoli (watch out, that bowl will be HOT!) then add to the other ingredients on the paper plate and let them cool for a few minutes. Line the bottom of the pie crust with half of the mixture, add a thin layer of shredded cheese, then pour half the eggs on top of that. Place the rest of the vegetables/bacon next and another layer of cheese, and then the last of the eggs. Carefully place into the preheated oven, and cook for 35 to 45 minutes until eggs are set and top is lightly browned. To keep the pie crust edges from burning, we also cover the crust edges with foil. This is great for brunch, or a light dinner with a green salad.

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