Tasty Tuesday: Quiche Anyone?
First things first. They say, “Never say never” for a reason. Remember last week’s recipe for “Never Fail Pie Crust” ? Yeah, it failed. More accurately stated, I failed. So what did I do wrong? I knew changing the fat (shortening to coconut oil) would make the crust want to “melt” quickly, but Oh. My. Gosh. It melted like butter. Here’s the thing. It works b-e-a-U-tifully in a FILLED pie. But if you’re going to make a crust to be filled with a cream filling later…stick to shortening. Enough said. MOVING ON!
Now that we have all the corrections made, and you have a wonderful looking pie crust sitting before you, let’s fill it with something yummy for dinner! How about a quiche?! Here’s a recipe I made last week that all 7 of us gobbled up. (The amounts are for a 9-in. deep dish crust)
- 1 pie crust
- 1 med onion, chopped
- 1 lb. bacon
- 2 large handfuls of fresh spinach
- 8 oz. swiss cheese, shredded
- 8 eggs
- 2 cups whole milk
- Salt and pepper to taste
1. Preheat oven to 375 degrees.
2. Fry bacon until crisp. Reserve a couple TBSP of fat.
3. Using the reserved fat, cook onion until translucent. Add spinach to onion. Stir together until spinach is wilted. Stir crumbled bacon to onion/spinach combo.
4. In small mixing bowl, beat eggs. Add milk to eggs and whip together until incorporated. Stir ½ swiss cheese into egg/milk mixture. Add salt and pepper to taste.
5. Sprinkle remaining cheese onto bottom of pie crust. Pour egg/milk/cheese mixture over top.
6. Bake 45 minutes, or until pie looks “set”.
7. Let stand 5-10 minutes before serving (to let all that cheese firm back up a bit!)
Now for a little sidebar… have you guys seen or used these onion goggles??? They’re supposed to keep you from “shedding tears” while chopping those onions! How cool?! Amazon has them 30% off plus they qualify for free shipping! And, as always, remember to use your Ebates account for additional savings.