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Bacon and Veggie Quiche

Deliciousness in pie form. Great for any time of the day.
Prep Time 20 minutes
Servings 8 humans or 1 teenage boy...
Author adapted from Spinach and Bacon Quiche recipe from Paula Dean

Ingredients

  • 6 large Eggs, beaten
  • 1 1/2 cups Heavy whipping cream
  • 2 cups Fresh baby spinach, chopped
  • 1 /2 cup Diced Red Bell Pepper
  • 1 pound bacon, sliced thin and cooked thoroughly You can use 1/2 pound bacon and some chopped Canadian bacon (see notes about salt)
  • 1 1/2 cups shredded cheese I use what I have. (see notes about cheese)
  • 1 Pie Crust (try to use a 9" glass pie dish) (see notes about the crust. Trust me.)
  • salt & pepper to taste
  • garlic powder to taste *usually a small pinch or two

Instructions

  • Put your pie crust into your 9" pie dish, crimp the edges and refrigerate while you chop veggies and cook bacon.

Preheat oven to 375℉

  • Chop the bacon and cook it until all the way done and a little crispy. Remove to cool on a paper towel when done.
  • Prepare the other meats (if using), chop the veggies and grate the cheese.

CHEESE NOTE: Original recipe calls for Swiss and I have not ever used Swiss. I use what I have hanging around in the fridge. Mostly a mixture of mild and sharp cheddar. I am a USE WHAT YOU have kind of person. I encourage this kind of experimentation in your quiche. It will be fun and different every time you make this.

  • In a large bowl, combine the eggs and the cream, whisk by hand or use a mixer. *I don't bother with the mixer
  • Add in a pinch of garlic, salt and pepper (each) *I usually use two or three pinches of course ground pepper, and two pinches of garlic.

SALT NOTE: If I am using a FULL pound of bacon, I only use 1 pinch of course Kosher salt. Bacon is VERY salty, keep this in mind when modifying the meats in the recipe. If you only use ham, you may want to increase the salt accordingly.

  • Remove the chilled crust from your fridge and place the meat, cheese and chopped veggies into the bottom. Pour the egg mix over the top.

BAKE AT 375℉ FOR 35-45 MINUTES. Start checking it after 25 minutes. Make sure to put a pie crust shield on the edge if it starts looking too brown.

    Pie is done when the edges are set (and look dryish) and the center is puffed up, but not quite as dry as the edges. You don't want it to be dry, but not undercooked either. It will jiggle a little in the middle and that is ok.

    • Mine takes every bit of 40 minutes in my oven. Set it to cool completely, it will continue to cook a little after removing it from the oven.

    DOUGH NOTES: You can use whatever pie crust you like. I use Galette Dough recipe, it makes the PERFECT quiche crust. It is a little hearty and holds up well to the heavy ingredients of a quiche.