SPINACH AND BACON QUICHE
An easy and delicious quiche. This comes courtesy of Paula Deen & her show on Televion Food Network, 2003.
Provided by Manami
Categories Savory Pies
Time 55m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°F.
- Combine the eggs, cream, salt and pepper in food processor or blender.
- Layer the spinach, bacon and cheese in the bottom of the pie crust.
- The pour egg mixture on top.
- Bake for 35-40 minutes until the egg mixture is set.
- Cut into 8 wedges and serve.
Nutrition Facts : Calories 643.7, Fat 56.8, SaturatedFat 25.3, Cholesterol 257.8, Sodium 677.2, Carbohydrate 14.1, Fiber 0.8, Sugar 1.3, Protein 19.1
SPINACH AND BACON QUICHE
A friend of mine made this, and I just had to have the recipe. And it is the best tasting quiche I have had in years. Never any complaints when I make it. Great for a fall/winter dinner with a cup of soup.
Provided by Lindalou
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop when cool.
- Fit the pie crust into a 9-inch pie dish, and set aside.
- In a bowl, whisk together the eggs, cream, salt, black pepper, Worcestershire sauce, and hot pepper sauce. Spread the spinach into the bottom of the pie crust; top with bacon, Cheddar cheese, and green onion. Pour the egg mixture over the filling, and sprinkle the quiche with Parmesan cheese.
- Bake in the preheated oven until the top is lightly puffed and browned, and a knife inserted into the center of the quiche comes out clean, 35 to 45 minutes.
Nutrition Facts : Calories 505.6 calories, Carbohydrate 14.3 g, Cholesterol 240.5 mg, Fat 41.5 g, Fiber 2 g, Protein 19.8 g, SaturatedFat 20.1 g, Sodium 743.6 mg, Sugar 0.9 g
CREAMY LOBSTER BACON SPINACH QUICHE RECIPE - (4.3/5)
Provided by á-51145
Number Of Ingredients 24
Steps:
- Begin with making lobster stock. In a small pan add lobster with 1/2 cup of water cover simmer 10 minutes on low. Remove lobster, remove shells return shells to pan uncovered simmer on very low for 30 minutes ...viola lobster stock Prep 10 x 3 inch quiche pan with crust In a large bowl mix eggs, add all the following ingredients save the lobster for last so it does not break up when stirring. Bake 10 minutes in a preheated 400 degree oven, reduce to 350 bake another 40-50 minutes when center of quick=he has risen the quiche will be done. Let cool for at least a half hour. Serve
HEARTY BACON-SPINACH QUICHE
This does not call for heavy cream like many other quiche recipes I've found. The original recipe is from www.marthastewart.com, which I've altered. I use 6 eggs, not 4 eggs as the recipe calls for. The cheeses I used instead of 1 cup cheddar: Norvegia (Norwegian mild white cheese), mozarella and parmesan. It also calls for 2 tablespoons chopped onion, but I substitute dried chives, powdered onion, and powdered garlic. We had it for dinner , but it would make a great brunch.
Provided by Cookies
Categories Savory Pies
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Combine ingredients.
- Pour into pastry-lined quiche dish or uncooked pie crust.
- Bake at 400° for 40 minutes or until middle is done.
- Serves 6 to 8.
Nutrition Facts : Calories 525.5, Fat 35.6, SaturatedFat 11.7, Cholesterol 240.7, Sodium 1393.4, Carbohydrate 21.4, Fiber 2.9, Sugar 2.9, Protein 29.4
SPINACH BACON QUICHE
Steps:
- In a large bowl, beat eggs; whisk in milk, 1 cup cheese, onion, bacon, salt, mustard and paprika. Add spinach. Pour into pie shell. Sprinkle with the remaining cheese. Bake at 400° for 40 minutes or until a knife inserted halfway between the center and the edge comes out clean.
Nutrition Facts : Calories 383 calories, Fat 24g fat (12g saturated fat), Cholesterol 188mg cholesterol, Sodium 656mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 2g fiber), Protein 16g protein.
CRAB AND SPINACH QUICHE
When I hosted a Christmas cookie exchange several years ago, I served this quiche as an appetizer. You can also cut it into wedges to serve as main dish for breakfast or brunch.-Arliene Hillinger, Rancho Palos Verdes, California
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 36 servings.
Number Of Ingredients 11
Steps:
- Line each unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer., In a large bowl, combine the eggs, milk, salt, pepper and nutmeg; set aside. Combine cheeses and flour; add to egg mixture. Stir in crab and spinach. Pour into pastry shells., Bake at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Serve warm.,
Nutrition Facts : Calories 105 calories, Fat 6g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 166mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.
BACON AND SPINACH 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.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 4h5m
Yield Makes one 9-inch quiche
Number Of Ingredients 11
Steps:
- Crust: Pulse flour and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal. Whisk together egg yolk and 2 tablespoons ice water. Add to flour mixture and pulse until moist crumbs start to form (no longer). Transfer mixture to a piece of plastic wrap, and using wrap and your hands, form into a disk. Refrigerate, wrapped, at least 30 minutes and up to 4 hours.
- On a lightly floured work surface, roll out dough to an 11-inch round. Transfer to a 9-inch pie plate; trim edges to a 1-inch overhang. Tuck overhang under and crimp as desired. (To create arc pattern, press a spoon into dough.) Wrap in plastic; freeze at least 30 minutes and up to 3 days.
- Preheat oven to 400 degrees. Line crust with parchment and fill with dried beans or pie weights. Bake until dough underneath parchment is dry, 25 minutes; remove parchment and beans. Bake until golden, 8 to 10 minutes more. Let cool slightly.
- Filling: Reduce oven temperature to 375 degrees. Whisk eggs until smooth, then whisk in cream, milk, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Stir in half of bacon and cheese. Pour custard mixture into crust, stopping just short of the top; be careful not to overfill. Press spinach into custard, leaving some poking out from top.
- Sprinkle with remaining bacon and cheese. Bake 10 minutes at 375 degrees, then about 55 minutes at 325 degrees. Let cool about 1 hour before serving.
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