Crustless Spinach Quiche with Bacon & Tomatoes
Andy Anderson !
I’ve always maintained that most chefs are really just mad scientists anyway.
This recipe begins with a quiche that I’ve done for years… this time I varied the cheeses, and came up with a flavorful dish that even my uber-picky relatives liked. Oh, and yes, there will be bacon.
Let's make a quiche.
1/2 mediumonion, chopped
12 ozfrozen chopped spinach, thawed & drained
4 mediumeggs, beaten
1 cpepper jack cheese, shredded
1 ccolby cheese, shredded
1/2 csharp cheddar, shredded
1/2 cgreek feta cheese, crumbled
1/4 tspsalt, table variety
1/4 tspfreshly ground black pepper
4-6 slicegood slab bacon, thick sliced
1 largebeefsteak tomato
How to Make Crustless Spinach Quiche with Bacon & Tomatoes
- Lightly grease a 9-inch pie pan, and set aside.
- Dice the bacon, and fry up in a large skillet, at medium-high heat, until nice and crisp.
- Remove the bacon from the pan, and allow to drain on paper towels. Set aside.
- Meanwhile, remove all but 2 tablespoons of the bacon fat from the pan, and return to the stovetop.
- Add chopped onions and cook, stirring occasionally, until onions are soft, about 4 to 6 minutes.
- Remove the pan from the heat, and allow to cool slightly.
- In a large bowl, beat the eggs, then add the cheese, salt and pepper, and combine. Then add the spinach/onion mixture, and the reserved bacon.
Blend together until evenly mixed.
- Chef’s Note: Avoid, at all costs, the pre-shredded cheeses that are out there. In order to keep the cheese from clumping, they toss the cheese with things like powdered wood pulp… And if you have any problems with that, don’t worry because the USDA says that wood pulp is completely safe for consumption ;-)
- Place mixed ingredients into the prepared pie pan, and then add the tomatoes to the top, and slightly press them into the mixture.