Eggs For Dinner Challenge: Awesome Quiche
Jennie is going to regret issuing the Eggs for Dinner challenge. You see, I have a steady supply of fresh, beautifully rich eggs from the 8 hens in my backyard so I’ve got a serious advantage on all things eggs. Jennie, I will be available for your concession phone call anytime after 9 a.m. 🙂
This recipe is a great example of the versatility of the incredible edible egg. Quiches are simple to put together, the ingredients you can use are almost as endlessly variable as pizzas, and they are generally acceptable to kids of all ages. Even my husband, who cracks lame 80s jokes about “real men” when quiche is on the menu, is truly a fan–when I asked him what to call this quiche, he said: “Awesome.” So I present to you:
a.k.a. Quiche with Spinach, Tomatoes, Bacon and Swiss
I used a homemade pie crust for this quiche, but you can use a purchased crust or even no crust at all. I’ve included my very favorite pie crust recipe below and I encourage you to give it a shot one day when you’re in the mood. It’s really not time consuming or difficult–we’re all just out of the habit of doing it. But there truly is a difference in taste.
- 1/2 recipe Pie Crust or one 8 in. refrigerated crust of your choice
- 4 slices bacon
- 1/2 c. mild onion, sliced very thin
- 2 cloves garlic, minced
- 1 c. tomatoes, roughly chopped, or cherry tomatoes halved
- 2 c. baby spinach
- 2 oz. swiss cheese (I used baby swiss slices from the deli counter)
- 3 eggs
- 1 c. milk
- 1/2 c. cream (you can substitute milk but the cream is worth it, I promise)
- 1/2 t. salt
- 1/4 t. pepper
Begin by preheating the oven to 350. Shape the crust in a 8 in pie pan and bake for 10-15 minutes, until lightly golden brown.
Fry bacon in a medium skillet on medium heat until very crisp. Drain all but 2 T. bacon fat from pan and then add sliced onions and garlic. Cook 2-3 minutes, or until soft.
Add tomatoes and cook 2-3 minutes or until soft. Add baby spinach and crumbled cooked bacon to pan and allow spinach to wilt. Remove from heat. It will look something like this:
Heat milk, cream, salt and pepper in a small saucepan on medium low heat until it barely simmers. Remove from heat. Whisk eggs until light yellow, then very very slowly stream the hot milk into eggs, whisking continuously. Do not rush this step or you will scramble the eggs! Once all the milk is incorporated, add remaining ingredients and stir to combine. If you’re using slices of cheese, you can just layer them on the bottom of the cooked crust or you can mix shredded cheese into the filling mixture. Pour the filling into the prebaked crust and bake for 25-30 minutes or until the eggs are set. It’s best if you can let the quiche rest 20 minutes or so before cutting it so it has a chance to firm up but it’s not required. Enjoy!
World’s Best Pie Crust
(Makes 1 Double Crust Pie)
- 3 c. flour
- 1 t. salt
- 1 1/4 c. shortening, lard, butter or a combination (I used a 70/30 butter and lard combo)
- 1 egg
- 1 t. cider vinegar
- 5 1/2 T. ice water
Mix flour and salt. Cut in fat using a pastry cutter, two butter knives or by rubbing the mixture between your fingers until the mixture is fairly uniform pea sized clumps. Beat the egg and combine with vinegar and ice water. Sprinkle the flour mixture with the liquid while tossing lightly to incorporate it. When you are finished, the mix should be soft, with a texture almost like moist tissue. Divide in half and gently roll on a floured surface to approximately a 10 in. circle. Shape into pie plate. If you used any butter or lard in your crust, it will hold its shape in the oven better if you let the pie crust, plate and all, chill in the freezer for 20-30 minutes before baking. It doesn’t make much difference with shortening. Bake as directed.