Do you love Quiche? We do, a lot! A nice spinach/bacon Quiche with a Caesar salad it the perfect late night dinner! Leftovers the next morning with a little fresh fruit cup made up of strawberries and banana’s is a great way to start the day.
I always find it funny that people think it’s hard to make a Quiche when actually it’s quite the opposite! I think one of the main reasons people shy away from making Quiche is the crust, they are afraid to make crust from scratch. First I will say that it’s not that difficult to make a pie crust from scratch, a little flour, shortening, salt and cold water and poof, it’s crust. Ok,ok, I know, there is a little more to it than that but I promise if you try it a few times it really becomes quite easy!
For those who really don’t want to be that creative there are other great options like frozen pie crusts and ready-made pie crusts you can purchase in the refrigerated section. Generally there are two crust in a box, you just open the package, unroll the already made crust and fit it into your pie or Quiche dish. I am not a fan of frozen pie crust, but I will admit that I have, when in a hurry or when I have little helpers, used the Pillsbury refrigerated pie crusts and found those to be very good.
The main ingredients of Quiche are eggs, cheese and a liquid which can actually be anything from milk to half and half, to Miracle Whip! Yes, I did say Miracle Whip! Now I know you’re thinking I forgot about the crust. That pesky old crust that some are afraid of. Actually there are a lot of great Quiche recipes that don’t require a crust, they are generally called “Crustless Quiche.”
Once you decide whether or not you’re going to have a crust and you gather your eggs, cheese and liquid of choice, the rest can be up to you. Anything you have in the refrigerator and even in the cupboard can be added to your Quiche! You can throw a can of crab in there with swiss cheese, eggs and green onions. You may have some left over deli ham and some cheddar cheese, gather your other ingredients and whalla! You have a delicious Quiche and a great dinner, lunch or breakfast!! You can use anything you have and everything that sounds yummy to you.
So the next time you are looking for something tasty, for breakfast, lunch, dinner, guests or even for a pot luck gathering make a Quiche. You’ll love it!!
So here is my recipe for Spinach-Bacon Quiche. I have written it using the Pillsbury refrigerated pie crust for a quick and easy fix.
1 Pillsbury Refrigerated Pie Crust (Follow directions on box for bringing to room temperature)
1 Cup Sliced fresh mushrooms
1 Cup Chopped onion
10 Slices Bacon – cooked, slightly crispy
1 Cup Cheddar cheese (you can substitute Swiss cheese or any you prefer)
1/3 Cup Miracle Whip dressing
1/3 Cup Milk (or half and half)
1 pkg. Frozen chopped spinach – thawed and moisture squeezed out (I only use a little more than half of a 10 oz box)
- Pre-heat oven to 375 degrees
- Place crust in your Quiche or pie dish. (When using a Quiche dish you do not have to flute edges of crust like you do in a pie dish)
- In a non-stick skillet cook onions and mushrooms until they are tender – add spinach and cook to make sure moisture is absorbed from spinach
- In a separate bowl beat eggs, milk and Miracle Whip until blended
- Add the spinach/mushroom/onions to the egg mixture and blend well
- Stir in the cheese
- Pour into the crust
- Chop or cut up bacon – sprinkle across the top of the Quiche
- Place in oven for about 50 minutes or until browned and knife inserted in center comes out clean
- Cook 5 minutes –
- SERVE and ENJOY!
NOTE: My friend Tina had mentioned she doesn’t like bacon in Quiche because it come out too soggy and chewy. I never put my bacon in the mixture or on the bottom of the pie crust, I always sprinkle the bacon on top to assure that the bacon stays crispy as it bakes.