It's been a busy couple weeks with friends and family in town, which means lots of hosting, laughing, reminiscing and most of all COOKING!
If you're like me, you desire nothing more than to fill your home with the people you love, but this often comes with a certain level of preparation to keep yourself from getting overwhelmed with your hostessing duties.
And so, I keep this little gem in my back pocket because it will please ALL THE GUESTS. ALL THE TIME.
And with only 6 ingredients, you can keep it tucked away in your memory for that moment in the grocery store when you think, "What will I cook for dinner? Or lunch? Or brekky? Or brunch?" This dish is delish at any point in the day.
It's adapted from this little recipe from a southern lady named Paula Deen, so you can trust me when I say, "Y'all. This is gonna be good." (I also find it important to note that this recipe includes exactly ZERO tablespoons of butter, which given its creator, is kind of a miracle.) In all of its glory....
Spinach & Bacon Quiche
You should also know that I had a childhood aversion to "Quiche" since in my mind it equated to rubbery eggs in a sea of overcooked vegetables, but hear me when I say, this quiche will make you question the validity of all previous quiches in your life. Just cook it already!
1. Preheat the oven to 375. Press the pie crust into a pie dish. As you can tell, "pie crust pressing" is not one of my spiritual gifts, so please no judgment.
2. If you haven't already cooked your bacon, do that now! I usually just microwave mine in some paper towels for 1 minute per slice. It's bacon, yall, so you fry it, bake it, or nuke it till its crispy and it will serve your tastebuds well.
3. Coarsely chop the spinach leaves and layer them in the bottom of the pie crust. Or pour those leaves straight outta that bag.
Next top with the bacon bits. Then sprinkle the swiss cheese over top. See? It's too easy.
4. Whisk the eggs and add the whipping cream. Mix it all together and throw in a dash of Salt & Pepper for good measure. Carefully pour egg mixture over top the cheese. Don't pour to fast or it won't have time to sink in!
5. Bake for 35-40 minutes or until cooked through. The way I scientifically test the doneness is by simply jiggling the pan. The top will definitely be browned at the 35 minute mark, but make sure there isn't anything jiggling around underneath the surface. If so, give it a few more minutes.
6. Take it out of the oven and ENJOY! Do you know how yummy this is? So yummy that I forgot to take a picture until I had served 3 pieces of it. My bad. The houseguests were really demanding.
Wishing you kudos in the kitchen,
I am a lover of people, a child of God, and a laugher at jokes. I write words, cry tears and smile at strangers.