Breakfast is a meal I am guilty of not giving enough attention to. I am not the biggest bruncher (gasp, I know) and I am not a morning person, so the extra sleep option always wins. I do like my two eggs scrambled in the am, so this recipe spices up my morning regimen just a few notches.
This quiche recipe is great because you can eat it all week and it takes just a moment to reheat.
Quiche is a wonderful way to start the day and this recipe is definitely something to look forward to in the am.
Serves: 6-10 people
¼ cup white cheddar
3 cups of fresh spinach
½ lb. Bacon
1/2 cup milk or cream
3 roma tomatoes
1. I prefer to bake my bacon for even crispiness and less mess. To bake the bacon, turn the oven to 400*. Put tin foil on a pan and then lay out the bacon strips without overlapping. Place the bacon in the oven for 15 minutes or until desired crispiness. Check on the bacon at 10 minutes to make sure it isn’t burning. Turn the over to 350* when the bacon is done.
2. Sauté the spinach for a couple minutes until it is cooked.
3. Chop the onion, spinach, 1 tomato and bacon.
4. In a mixing bowl whisk the 12 eggs along with ½ cup of milk/cream until fully blended, Add the spinach, tomato, onion and bacon, lightly stir.
5. In a 9in. pie dish, grease the pan with your bacon grease, butter or spray it with cooking oil.
6. Pour the egg mixture into the dish and sprinkle the cheese. Slice the tomatoes and place them on top of the egg mixture (like in the photos).
7. Place the quiche in the oven for 45-60 minutes at 350*. Pierce the middle of the quiche with a knife to make sure it is cooked. If not, cook for 5-10 minutes more.