Yes. Quiche. What you make when you have eggs, bacon and cheese and no patience to make breakfast for dinner. It is so excellent even my picky eater seven-year-old, whose idea of a perfect dinner is a piece of buttered French bread, ate it.
And it can also be for breakfast!
I also make my own crust, but feel free to use a store bought one.
5 large eggs, beaten
1 cups milk (I use whole milk, because of the little ones)
Salt and pepper to your taset
1 cup frozen spinach (Thaw and squeeze the water out)
1 pound bacon, cooked and crumbled (try not to munch on the slices like I did.)
1 cup shredded sharp cheddar cheese
1 (9-inch) refrigerated deep dish
1 1/4 cup all purpose flour
1/4 cup cold, cold water
1/2 cup butter FROZEN
1/4 tsp salt
Preheat the oven to 375 degrees F.
Freeze the butter and grate it.
Using a spoon, mix all your ingredients until just combined and forms a ball. You may use more water if necessary, but make sure it’s cold. You do not want to melt the butter.
You may refrigerate for a few hours, but I kneaded mine for about three presses with my hand, rolled it out and pressed it into the pan. This gal’s not much of a planner and I had to get this baby into the oven :).
*Some say prebake the crust – I did not.*
Mix the eggs, milk, salt, and pepper until fluffy. (I use a hand mixer)
Make layers of the spinach, bacon, and cheese in pie pan, then pour the egg mixture on top. Don’t worry, it will wiggle its way among the layered ingredients.
Bake for 35 to 45 minutes until the egg mixture is set.