Quiche tends to get a bad wrap. Heck, even I wasn't a fan of quiche, until I tried this recipe. Imagine a flavorful, creamy quiche filled with small pockets of cream cheese, bacon and Swiss. To describe it in one word: Heavenly. I have made this recipe, no joke, about 1-2 times a month for the past few months. I think I may be addicted.
If you think you can handle the temptation, this would be a perfect dish to take for a brunch or breakfast get together. I try to save as much time as I can, so I utilize pre-made deep dish pie crusts.
Note: If you happen to buy regular pie crusts and not deep dish, you can split the filling between two regular pie crusts. In that situation you might a tad more Swiss cheese or cream cheese if the filling is a little low.
Spinach, Bacon and Swiss Quiche
Makes one deep dish pie
- 1 Frozen Deep Dish Pie Crust
- 10 strip bacon, fried and crumbled
- 3 eggs
- 1 1/2 c. Heavy Whipping Cream
- 1/2 c. Grated Fresh Parmesan Cheese
- 1 c. Shredded Swiss Cheese
- 10 ounce box frozen chopped spinach, thawed and squeezed thoroughly
- 3 ounces cream cheese, chilled and cut into little cubes or use a small measuring spoon to scoop out small amounts
1. In a bowl, combine the eggs and heavy whipping cream until thoroughly combined. Add the Swiss, Parmesan cheese, and spinach, separating the spinach a bit as you add it so it is easier to combine. Stir until incorporated.
2. Very gently add the cream cheese to the quiche mixture and stir just a bit. Be very gentle so the cream cheese doesn't break apart. Pour into deep dish pie shell.
3. Bake in a preheated oven at 350-f degrees for 45 minutes, checking at 40 minutes for doneness. The middle of the quiche should not jiggle much when you gently shake it when it is done.
4. Let rest for 30 minutes before you cut into it or it may release the liquids. Serve immediately at room temperature (after it has rested), or store in the fridge and reheat in the microwave.
Source: My Homemade Life