Description
2 delicious quiche recipes, full of bacon, sausage, veggies, cheese, eggs and cream. You and your guests will be delighted.
Ingredients
Bacon, Cheese, Tomatoes and Spinach Quiche
Frozen pie crust
6 oz bacon, cut into 1/2-inch pieces
4 large eggs
1 1/2 cups heavy cream, I use Horizon heavy whipping cream, it’s smooth, creamy, organic and simply perfect.
1/4 tsp salt
dash of black pepper
1 1/4 cups grated cheese
1/2 cup grape or mini tomatoes sliced
3/4 cup spinach, chopped.
1 tsp chopped fresh scallions
Sausage, Cheese, Jalapeño, Green Onion Quiche
Frozen pie crust
6 oz sausage, cooked
4 large eggs
1 1/2 cups heavy cream, I use Horizon heavy whipping cream, it’s smooth, creamy, organic and simply perfect.
1/4 tsp salt
dash of black pepper
1 1/4 cups grated cheese
1/2–1 jalapeño, (depending on how much heat you like), finely chopped
4 green onion stalks, chopped
1 tsp chopped fresh scallions
Instructions
Prepare all ingredients:
Keeping all ingredients for each quiche separate but making them back to back to bake at the same time.
Egg mixture:
Whip eggs in a bowl
Slowly add cream, continuing to stir
Add salt and pepper
Assemble the quiche:
- Spread 3/4 cup of the grated cheese over the bottom of the crust
- Sprinkle the bacon on top
- Add sliced tomato
- Add spinach
- Pour the filling over the ingredients and leave about 1/8-inch headspace. Do not overfill—you need to have room for the quiche to expand as it cooks.
- Sprinkle the remaining 3/4 cup cheese on top.
- Sprinkle chopped scallions on top
Modification:
If you’re concerned about spilling the quiche, pull the oven rack out partly, add the cookie sheet to the oven rack, transfer both quiches to the cookie sheet in the oven, then fill it while it’s sitting in the oven and top it with cheese. Push it in gently and you’re ready to bake.
Baking:
- Preheat oven to 350°F.
- Bake quiche on a cookie sheet for 30-40 minutes.
- Check to see if the cheese on top has browned, and if so, cover loosely with foil.
- If needed, continue baking for 5 to 10 additional minutes, or until the edges are set and the center is still a little wobbly.
- Total baking time may take, 35-50 minutes.
- The quiche is done when a knife inserted into the center of the quiche comes out clean.
- Remove from rack to cool for at least 30 mins to 2 hours before slicing.
(I typically don’t let it cool that long, but you should give it least 30 mins as it needs to set up.)
Notes
Please feel free to modify the ingredients in anyway you want. If you want a vegetarian quiche, or like a different kind of cheese, explore some ideas and let me know how it turns out for you.
For brunch, I like to serve it with a fruited salad, super yummy, sweet, and savory. Check it out: https://kitchentofork.com/fresh-twist-fruit-salad/