Saturday, November 6, 2010


This one is for my brother Lincoln.  Alan informed me some time ago that quiche is girl food, and several of my brothers in law are on an anti-egg bandwagon, so it was refreshing to serve it to my bachelor brother and have him scarf it, take home the leftovers, then ask for the recipe.  No picture with this because it was all gone by the time he asked :).  I make quiche once or twice a year when Alan's gone on business trips, so this was the week for it.  You can mix and match the cheeses and other fillings to suit your taste.  I particularly like a nice balance of veggies, meat and cheese, and I like to put it together in layers.  But it really doesn't matter.  Do whatever you want.  This is for two pies because the cheater pie crusts happen to come in a two pack, and a whole package of bacon divides out just right for two.


2 refrigerated pie crusts
1 package bacon
1 red bell pepper, diced
6-8 mushrooms, sliced
3 cups chopped fresh spinach
3 cups shredded swiss cheese (or a mixture of cheeses)
10 eggs
2 cups half and half
1/4 t. nutmeg
1/2 t. each kosher salt and coarsely ground pepper

Pull the pie crusts out of the fridge and let them warm up to room temperature for about 30 minutes.  Meanwhile, cook your bacon.  I prefer to bake it at 400 degrees on a foil lined rimmed baking sheet until it's nice and crisp, about 20 minutes, remove to a paper towel lined plate to cool, and crumble.  Line two 10" pie pans with the crusts, prick with a fork, and bake at 400 degrees for 10 minutes.  While those are in the oven, saute the diced pepper and sliced mushrooms in a medium skillet over medium heat, using a tablespoon or two of the bacon grease for flavor.  Sop up the rest of the grease with paper towels, roll them up inside the foil and chuck the whole mess.  (Credit for that idea goes to Sarah and Kate at Our Best Bites - I have baked my bacon for a long time, but never thought of the foil lining/paper towel's genius.)

Beat the eggs, half and half, nutmeg, salt and pepper together until well combined.  Divide the bacon, pepper/mushroom mixture, spinach and cheese in half.  Layer each quiche as follows:  spinach, bacon, cheese, pepper/mushroom mixture, spinach, bacon and cheese.  Pour equal amounts of the egg mixture over each quiche, making sure to coat the filling ingredients evenly.

Bake at 350 degrees for 35-45 minutes or until the center is just set.  Allow to cool for at least 10 minutes before slicing so that the egg mixture will be completely set.

1 comment:

Patti said...

It could just be that it's Fast Sunday, but this sounds REALLY good right now!