Bacon Spinach Quiche9:02:00 PM
I love eating breakfast for dinner. And although I like to slip some pureed veggies into the scrambled eggs, this time of year I am looking for something a little more....vegified.
I know that's not a word. Okay, I'm looking for something more infused with vegetables.
So I came up with this wonderful spinach quiche that has just enough bacon to give it some extra flavor. Let me tell you that I have made similar dishes, and the crust is completely optional if you are looking for a gluten free meal. I had a couple of folks in my house look askance at the amount of spinach, but although there is a lot in this dish, it doesn't taste like it....and they all ended up liking it!
Seriously, you don't taste the spinach. Try it!
Bacon Spinach Quiche
1 crust (I used a premade refridgerated one)
1 tsp oil
1 medium onion
2 slices leftover bacon
1 package frozen spinach, thawed, and wrung out
1 tsp salt
1 tsp pepper
4 oz (by weight) shredded swiss cheese
Preheat the oven to 350. Take a pie dish and spread out your crust.
Mince onions & chop up bacon.
Heat the oil over medium heat. Saute the onions until softened. Add the bacon and spinach and saute until the spinach loses most of its moisture.
While the spinach cooks, mix remaining ingredients well.
Dump the spinach mixture into the pie shell. Then add the egg mixture over it. You can mix it around if you desire (I try to make sure there aren't any clumps of spinach).
Bake at 350 for 35 minutes, or until tester comes out clean.
PS: Come join #DairyBreakfastClub recipe party at TidyMom along with The California Milk Advisory Board and RealCaliforniaMilk.com