Before I share with you this delicious quiche recipe, I want to give a special thanks everyone who donated to the WVU Children's Hospital Dance Marathon. Your support is so greatly appreciated! My team, WVU School of Pharmacy, was able to raise 820 dollars for the Children's Hospital! Woot woot! We couldn't have done it without all :)
Now back, to this delicious looking quiche. Last week our Church small group decided to make brinner - breakfast for dinner! Brinner is the perfect excuse to fuss over your favorite breakfast dishes that you normally don't have time for during your busy morning routine. I mean whoever invented this idea is GENIUS!
My contribute to our small group brinner was a quiche. I love making quiche's because it is simple, delicious, and you can make sooooo many different variations depending on what is in your pantry or crisper drawer. Last week I had some left over spinach and bacon, hence the spinach and bacon quiche!
Ingredients: 6 large eggs beaten 1-1/2 cup heavy cream 2 cups fresh baby spinach (you can chop if desired, but I just took the stems off) 1/2 - 1lb bacon, cooked and crumbled 1-1/2 cups shredded swiss cheese 1 pie crust
directions: 1. Preheat oven to 375. Fit pie crust to pie plate or tart pan 2. layer crust with spinach, bacon, and cheese. 3. In a food processor or blender, mix eggs and cream 4. Pour egg mixture into pie crust, covering filling 5. Place in oven for 35 minutes until nice a golden brown on top. The quiche will be quite inflated, but will reduce in size once it cools slightly. 6. Serve warm