Simple Easy Quiche Recipe

(recipe by TheSalmons)

This recipe should work with or without a crust. We skip the crust when we are eating low-carb, or when we don't feel like making a crust. Using a pre-made store bought crust (these store well in the freezer) is a good option, and adds to the simplicity of the recipe.

Quantities below are perfect for my 9.5-inch round, 2-inch deep quiche pan, which makes enough to serve 4. Halving the recipe works well in a 6.5 inch round casserole dish. Measurements do not have to be precise. Since the quiche is even better after re-heating the next day, it's ideal to make ahead of time.

Cook the bacon, saving some of the bacon drippings. Place bacon on paper towel to drain, then cut it into small pieces.

Cut the mushrooms into quarters and chop the shallot. Cook chopped shallot and mushrooms in the bacon fat (or use a olive oil/butter if you're not using the bacon). Add a few fresh thyme sprigs to the frying pan, keeping the leaves on the stems for easy removal. Stir until the mushrooms and shallot are cooked. Remove and place on paper towels and pat dry. Remove and discard the thyme sprigs.

For fresh spinach, add leaves to the pan that just cooked the bacon and heat till they have wilted. I find no need to chop baby spinach, but if using larger greens, like collard greens, chop them a bit before cooking.

Shred or chop the cheese into small pieces. A food processor works well for harder cheeses. We use a mixture of swiss and cheddar cheeses, but have also made the recipe with just Gruyere, or with goat cheese.

If using a crust, place it on the bottom of an ungreased quiche/tart pan. When not using a crust, I lightly grease the pan with butter.

Put chopped bacon on the bottom followed by a layer with the mushrooms or onions and then the layer of spinach. The order doesn't really matter except for the final appearance of the dish. When I put the spinach on the bottom it just looked funny, and I prefer the green layer more toward the middle of the pie.

Next, spread the shredded cheese evenly over the other items already in the pan.

Mix eggs and cream briefly with a whisk in a large bowl. Add salt and pepper to taste. Cheese and bacon are usually pretty salty, so I normally add only a bit of freshly ground pepper. Pour egg mixture over the top of the cheese spredding it to cover the surface.

Preheat oven to 350o and bake for 1 hour and 15 minutes. Tent with aluminum foil for first hour to prevent over browning. Remove the foil for the last 15 minutes to brown the surface a bit.

Allow to rest before serving.

More Recipes

Lynn Salmon <>{

Facebook Pinterest Reddit Print