Betty gets back to basics and bakes a quiche….
Betty re-engaged with the kitchen and baked a bacon spinach quiche for breakfast. This was the first time a quiche had ever been baked in our kitchen even though we cook with eggs like its our job. I assisted with some usual freestyle CK breakfast potatoes with a rosemary seasoning. The meal turned out egg-cellent…no it was eggs-traordinary.
quiche to the left. potatoes to the right.
aerial close up of yummy bacon spinach quiche
plated quiche with onions + tomatoes topping the taters
Spinach & Bacon Quiche courtesy of Paula Deen
Ingredients:
- 6 large eggs, beaten
- 1 1/2 cups heavy cream
- salt & pepper
- 2 cups fresh baby spinich, packed
- 1 pound bacon, cooked and crumbled
- 1 1/2 cups shredded Swiss Cheese
- 1 (9-inch) refrigerated pie crust, fitted to a 9 inch glass pie plate
Directions
- Preheat the oven to 375 degrees F.
- Combine the eggs, cream, salt, and pepper in a food processor or blender. (Betty just used a bowl.)
- Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top.
- Bake for 35-45 minutes until the egg mixture is set.
- Cut into 8 wedges
The official link to Paula’s recipe is here:
http://www.foodnetwork.com/recipes/paula-deen/spinach-and-bacon-quiche-recipe/index.html
The quiche was so magnifique and easy to make that we will definitely be trying more of these out in the CK kitchen. Bear apetit!