This recipe is all about CHEESE. Oh how I love cheese. It's creamy smooth wonderfulness. Sometimes salty, sometimes sharp but always delightful. Since I had two dozen eggs that were about to expire I decided to see what Mr. Bittman had to offer. I checked my freezer and found Swiss cheese, spinach and BACON...ahhhh...that spells quiche baby!
This was a scrumptious meal served with a lovely green salad. My guys were very happy with the creamy spinachy goodness. I made three of them eating one and freezing the other two.
That's right...REAL men eat Quiche!
adapted from Mark Bittman's How to Cook Everything
9-inch pie shell
6 eggs, at room temperature
2 cups grated Emmenthal, Gruuyere, Chantal, Cheddar, or other flavorful cheese
1 (10 oz) package chopped spinach (thawed w/all the water squeezed out)
1/2 cup cooked and crumbled bacon
2 cups cream, half and half or milk, gently heated until warm
1/2 teaspoon salt
1/4 teaspoon cayenne
1. Preheat oven to 425 degrees. Prick the crust all over with a fork. Line it with foil and weight the bottom with a pile of dried beans or other weights that will sit flat on the surface. Bake 12 minutes. Remove from the oven and carefully remove the weight and foil. Turn the oven to 325 degrees.
2. Combine eggs, cheese, liquid and seasonings and beat until well blended. Add in bacon and spinach.
3. Place the baked crust on a baking sheet. Pour the egg mixture into the crust, right to the top. Carefully transfer the baking sheet to the oven and bake 30 to 40 minutes, or until the mixture is set but still moist; it should jiggle just a little in the middle. Cool on a rack and serve warm or at room temperature.