Today I’m wrapping up Breakfast Week on IBC.
Yes, it’s true, Breakfast Week is coming to an end. However, I’m going to keep this series somewhat open-ended. This means I’ll probably pop back in with another breakfast week here and there until I’ve exhausted the topic. Sound good?
Other than my secret bacon recipe, this week was mostly focused on the sweeter side of things. However, given how much I love sweets, that probably was to be expected.
I thought I’d conclude things today with an incredibly delicious quiche recipe.
If you haven’t had quiche, I hope you’ll give it a try. In case you’re not sure what it is, it’s like an omelet baked in a pie crust. But that omelet is really decadent and full of cheese, meats, and vegetables. It’s good stuff. For the filling, you can use whatever you like – bacon, ham, lobster, turkey, just veggies, etc. The combinations are endless.
Back in my high school days, I worked at a country-style cafe. Quiche was always on the menu, so I’ve been eating and loving it for a long time. Naturally, it works well for breakfast and brunch, but it also makes a great lunch when served with a side salad.
After trying many combinations, I’ve come to love the combination of spinach, bacon, and Swiss cheese the best. I’m not sure why it is, but the flavors work wonderfully together. And there’s bacon involved.
Plus, if you if cook up your bacon the way I recommended earlier, it’s even better.
For my quiche, I used a store-bought crust. (Don’t tell!) However, you can make your own if you wish. I also like to pre-bake the crust just for a few minutes. This keeps it from getting terribly soggy when you pour in the egg mixture.
As always, I recommend buying quality cheese and shredding it yourself. I think this makes a huge flavor difference in recipes. As much as I love the convenience of bagged shredded cheese, nothing beats the taste and texture when you grate it fresh. Trust me.
Other than that, the recipe is pretty easy and straight forward. Here we go!
Here's what you will need:
6 eggs (large), beaten
1 1/2 cups heavy cream (or half and half)
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups (packed) baby spinach, chopped
1 pound bacon, cooked and chopped
1 1/2 cups Swiss cheese, shredded
1 refrigerated or homemade pie crust (9-inch)
Begin by preheating your oven to 350 degrees F.
Fit your pie crust into a glass pie plate and pierce the crust in a few places with a fork. Bake for about 5-6 minutes. Remove from the oven and cool.
In a large bowl, whisk together the eggs, cream, salt, and pepper.
Next, combine the spinach, bacon, and Swiss cheese and add it to your pie crust. Then, pour your egg mixture on top.
Bake for 45-50 minutes or until the egg mixture is set in the middle. Cool slightly. Divide into eight wedges and serve warm.
That’s it, my friends. Simple and so delicious.
If you’re looking for something different for breakfast or a fun take on lunch, quiche might be your new best friend.
I hope you’ve enjoyed Breakfast Week! Until next time.