Quiche Recipe With Bacon And Spinach

Place a piece of parchment paper inside the pan and add 2 cups of pie weights, dry beans or rice. Bake at 375 degrees F for 15 minutes. Remove parchment paper and pie weights. Prick pie crust all over with a fork, then return to the oven for 8 more minutes. 2. Cook bacon, in a skillet. Once cooked, remove to a plate and chop. 45 mins Total Time: 1 hrs Servings: 8 Yield: 1 9-inch quiche Jump to Nutrition Facts Ingredients ¾ pound sliced bacon 1 (9 inch) single refrigerated pie crust 6 large eggs, beaten 1 ½ cups heavy cream 5 dashes hot pepper sauce, or to taste 2 dashes Worcestershire sauce salt and ground black pepper to taste

Preheat the oven to 375 °F. Combine the eggs, cream, salt and pepper in a food processor or blender. Layer the spinach, bacon and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges. Also Featured In Spring Chickens Valentine's Day Breakfast Ideas Line a 9-inch pie plate with store bought pie crust and crimp the edges. In a medium bowl, whisk milk, eggs, salt, and pepper. Set aside. Layer cooked bacon, cheeses, spinach and scallions in the crust-lined pie plate. Pour the egg mixture over the top. Bake 15 minutes in the oven at 425 degrees.

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25 mins Total Time: 4 hrs 5 mins Yield: 1 9-inch quiche Can't decide between a quiche Lorraine or Florentine for your next brunch? Add bacon and spinach to the basic filling for the best of both worlds. Ingredients Crust 1 cup unbleached all-purpose flour, plus more for dusting ½ teaspoon kosher salt

Heat oven to 350°F. 2. Line 9-inch pie plate with crust; flute edge. 3. Toss cheese with flour in medium bowl. Add remaining ingredients; mix well. Pour into crust. 4. Bake 1 hour or until knife inserted in center comes out clean.

Prick bottom of pie shell with fork. Bake for 5 minutes. (If using frozen crust, skip this step) Meanwhile, cook bacon in a large skillet over medium-high heat until crisp. Remove to paper towels to drain. Reserve 2 tablespoon drippings in skillet. Add spinach and onions to skillet.

1 cup thinly sliced spinach Instructions Preheat oven to 375° Place pie crust in a 9" pie plate. You can also crimp the edges if you want a fancier finished look. In a large bowl add 6 eggs, 1 cup half & half, ½ tsp. salt, and 1/4 tsp. black pepper. Whisk together.

Preheat oven to 350 degrees. 2. Squeeze out any excess water from the Frozen Spinach. Set aside. 3. Spray a 9 inch, oven safe, pie plate with cooking spray. Set aside. 4. In a large bowl, whisk together the Eggs and Heavy Whipping Cream just until combined.

Grate cheese and store in refrigerator. Once you have the ingredient prepped, you can get this together in about 5-10 minutes. Basically, while the spinach is defrosting, you can beat your eggs, half and half, seasonings, add in ham, onions, bacon, cheese, and chopped mushrooms.

Add green onions, cheese, spinach, bacon or ham and stir egg mixture until everything is well combined (Optional ~ reserve a little of the bacon/ham & green onions to float on top of the quiche before baking). When crust is finished blind baking, pour the egg mixture into the crust. Gently stir the mixture to make sure all the filling is evenly.

Take the skillet off the heat once the spinach is cooked. 3. Whisk the eggs, milk, seasoning and flour in a bowl or measuring jug until smooth. 4. Now, assemble your quiche: Fit the crust in a greased pie dish and prick the bottom a few times with a fork. Add the spinach/bacon mix. Sprinkle with cheese. Pour over the egg mixture.

Place the empty crust on a baking sheet with sides and par-bake it for ten minutes. Remove from the oven and reduce the temperature to 375 °F. Leave the crust on the baking sheet and set it aside to cool for a few minutes. Combine the eggs, heavy cream, nutmeg, and salt in a medium-size bowl and whisk well. Set aside.

Preheat the oven to 350 degrees F. Brush a 9-inch pie pan with the butter and sprinkle the grated Parmesan evenly on top. Put the pan on a rimmed baking sheet. Whisk the half-and-half, flour,.

In a large bowl, whisk together the eggs, cream, salt, and pepper. Next, combine the spinach, bacon, and Swiss cheese and add it to your pie crust. Then, pour your egg mixture on top. Bake for 45-50 minutes or until the egg mixture is set in the middle. Cool slightly. Divide into eight wedges and serve warm. Notes Need a homemade pie crust recipe?

I intended to get this recipe out to you guys before Christmas so that you could make it for the big day, but alas, I was too busy making a thousand cookies and enjoying a much needed break. Bacon and Spinach Quiche Recipe But you guys seriously need to start gathering the ingredients for this quiche RIGHT AWAY.

Layer half of the bacon and half of the cheese on top of the spinach, then repeat with the remaining spinach, bacon, and cheese. Pour the egg mixture over the quiche. Place the quiche on a baking sheet and bake for 45-55 minutes or until the center is just set. Let sit for 20 minutes and serve warm to room temperature.

Preheat your oven to 375° F. Lay out a sheet of parchment paper and sprinkle lightly with tapioca flour. Place the chilled dough on the parchment and cover with another sheet of parchment. From the center, roll the crust out into an 11-12" disk. Remove the top piece of parchment to flip the dough into the pie dish.

Thaw the spinach and squeeze dry. Slice the onion very thinly into half rounds or mince. Grate the cheese. Put all of the ingredients into a large bowl and mix with a hand mixer until totally combined. Pour into the prepared pan and spread with a rubber spatula. Place into the middle of the oven and cook for 40 minutes. Serve warm.

Bake for 15-20 minutes or until slightly golden brown. While crust is baking, saute onions and turkey bacon in olive oil on medium-high heat. Once cooked through, add in spinach until wilted. Turn off heat and let cool. In a large bowl, whisk together eggs, milk, 1/2 cup cheese, salt and pepper.

In a medium bowl, preferably one with a pour spout, whisk together the eggs, milk, salt, and pepper. Fold in about 3/4 cup of the cheese (cheddar for version #1/feta for version #2), reserving the rest for topping. Set aside. Heat olive oil in a 2-inch-deep, 10- to 12-inch-diameter oven-safe skillet over medium heat.

Add ham and cook, stirring, for a minute or two, stir and turn burner off. Add the spinach and cover pan. Let the covered pan sit for several minutes so the spinach will wilt down. Uncover and stir spinach into onion mixture. Stir in artichoke hearts and corn. Place half of mixture into pie dish.

Mushroom lovers, meet your new favorite quiche. This spinach mushroom quiche is loaded with savory flavors thanks to a brilliant combination of veggies, thyme, bacon, and gruyere. The texture is rich, but a serving only clocks in at 317 calories. Serve with a salad, or just make it the star of your springtime brunch repertoire.

27 likes, 1 comments - Elsie Yan (@lowcarbrecipeideas) on Instagram: "I love quiche especially with a crispy crust and that's why I have several videos in my youtube c.

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