susan's bacon quiche lorraine
I just made this wonderful quiche with ingredients I had on hand. I used a refrigerated Pillsbury pie crust, one of my favorite shortcuts for pies. An excellent brunch dish, or serve for breakfast or as an appetizer. I used an iron skillet for the first time in baking a quiche, and it worked beautifully.
prep time
20 Min
cook time
35 Min
method
Bake
yield
6 or more
Ingredients
- 6 slices bacon, cooked crisp and crumbled
- 1 - prepared pie crust
- 1 1/2 cups chopped frozen spinach, thawed and well drained
- 1/2 cup finely minced onion, sauteed in bacon grease
- 1 1/2 cups shredded swiss and cheddar cheeses
- 5 - eggs, beaten
- 1 1/2 cups half & half
- 2 pinches salt and pepper to taste
- 1 - grating of nutmeg
How To Make susan's bacon quiche lorraine
-
Step 1Cook the bacon crisp, reserving the drippings to saute the onion. Crumble bacon and set aside. Saute the onion in the reserved bacon grease until slightly softened; drain and set aside.
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Step 2Line a pie plate or iron skillet with the pie crust. Preheat oven to 425°F.
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Step 3Arrange the spinach and sauteed onions in the bottom of the pie crust. Top with the shredded cheeses.
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Step 4Beat eggs with the half & half, and stir in the seasonings. Carefully pour the egg mixture over the ingredients in the pie crust. Top with the crumbled bacon.
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Step 5Bake about 30 to 35 minutes, until set in the center and crust is done. Allow to rest 10 minutes before serving. Quiche may be served hot, at room temperature, or even cold. Refrigerate any leftovers immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Breakfast Casseroles
Category:
Eggs
Category:
Other Appetizers
Culture:
French
Tag:
#Quick & Easy
Method:
Bake
Ingredient:
Eggs
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