The most amazing things happen when you go into the kitchen and experiment. I've always maintained that most chefs are really just mad scientists anyway. This recipe begins with a quiche that I've done for years... this time I varied the cheeses, and came up with a flavorful dish that even my uber-picky relatives liked....
Provided by Andy Anderson !
Categories Other Main Dishes
Time 50m
Number Of Ingredients 11
Steps:
- 1. Place rack into the middle position, and then preheat oven to 350f (175c).
- 2. Lightly grease a 9-inch pie pan, and set aside.
- 3. Dice the bacon, and fry up in a large skillet, at medium-high heat, until nice and crisp.
- 4. Remove the bacon from the pan, and allow to drain on paper towels. Set aside.
- 5. Meanwhile, remove all but 2 tablespoons of the bacon fat from the pan, and return to the stovetop.
- 6. Add chopped onions and cook, stirring occasionally, until onions are soft, about 4 to 6 minutes.
- 7. Stir in spinach, reduce heat to medium, and continue cooking until excess moisture has evaporated.
- 8. Chef's Note: You don't want the mixture to dry out... just evaporate off the puddles of liquid.
- 9. Remove the pan from the heat, and allow to cool slightly.
- 10. In a large bowl, beat the eggs, then add the cheese, salt and pepper, and combine. Then add the spinach/onion mixture, and the reserved bacon. Blend together until evenly mixed.
- 11. Chef's Note: Avoid, at all costs, the pre-shredded cheeses that are out there. In order to keep the cheese from clumping, they toss the cheese with things like powdered wood pulp... And if you have any problems with that, don't worry because the USDA says that wood pulp is completely safe for consumption ;-)
- 12. Chef's Note: I have always maintained that Feta cheese is an acquired taste... But its use in this dish really kicks up the flavor. So, if you've avoided Feta, I would really recommend you give it a try in this dish.
- 13. Place mixed ingredients into the prepared pie pan, and then add the tomatoes to the top, and slightly press them into the mixture.
- 14. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.
- 15. Cooking Tip: If you have a good cast-iron pan, you could cook the bacon, onions, and spinach, and then add the eggs and cheese, and put the pan into the oven. Making this a rustic, one-pan dish.
- 16. Presentation Tip: If you have a baking pan that does mini quiches... these make a brilliant appetizer for your guests at your next dinner party.
- 17. Keep the faith, and keep cooking.
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Auguste Dave
a45@gmail.comI highly recommend this quiche recipe. It's easy to make and always a crowd-pleaser.
Kennedy Mudawarima
k.m@hotmail.comThis quiche was a delicious and easy way to get my kids to eat their vegetables.
Nadia Ferdous
f.n@hotmail.comI'm not a big fan of spinach, but this quiche was surprisingly good. The flavors all worked well together.
elliot campbell
e-campbell@gmail.comThis quiche is perfect for a light and healthy lunch.
Emily Davison
ed@aol.comI've made this quiche several times now, and it's always a hit with my family and friends.
Md Yousuf
md_yousuf@hotmail.comThis quiche is a great make-ahead breakfast or brunch dish.
biniyam assefa
a-biniyam@hotmail.comI'm not sure what went wrong, but my quiche didn't turn out well. It was too runny and didn't have much flavor.
Steven Reddick
s_r72@yahoo.comThe quiche was a little bland for my taste. I'll add some more seasonings next time.
Mr khatana
khatana.m26@gmail.comI added some chopped mushrooms to the quiche, and it was delicious!
adil ijaz
a_i@yahoo.comThis quiche was a great way to use up leftover spinach and bacon.
Amirjan Jan
j.a51@gmail.comI'm not a big fan of quiche, but this one was surprisingly good. The flavors all worked well together.
Aubree Craven
c.aubree@hotmail.comThe quiche was delicious, but I found it to be a bit too salty. Next time, I'll use less bacon.
Hannah Murphy Murphy
hmurphy@gmail.comThis quiche is perfect for a quick and easy breakfast or lunch.
Sulaimon Omolabake
sulaimono9@aol.comI substituted feta cheese for the mozzarella, and it turned out great!
Smart Creator
sc@aol.comThe quiche was a little dry for my taste. Next time, I'll add some more milk or cream.
shafat chudry
chudry@hotmail.comI love that this quiche is crustless. It's so much easier to make than a traditional quiche.
Zonya Louw
z.l@yahoo.comI've made this quiche several times now, and it's always a crowd-pleaser.
Mitchell Clement
clementm@yahoo.comThis quiche was a hit at our brunch party! The bacon and tomatoes added a nice savory flavor, and the spinach made it feel light and healthy.