Tomato Bacon Spinach Quiche Recipe 445

Steps:

• Preheat the oven to 350 degrees F. Brush a 9-inch pie pan with the butter and sprinkle the grated Parmesan evenly on top. Put the pan on a rimmed baking sheet.
• Whisk the half-and-half, flour, cayenne, eggs, egg yolks, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl. Spread the spinach and bacon out in the prepared pie pan. Pour the egg mixture over top and sprinkle with the cheese and chives.
• Bake until the quiche is just set in the center, 40 to 50 minutes. Transfer to a wire rack to cool and then slice into wedges. Serve with more baby spinach if using.

Steps:

• For the crust: Par-bake the crust according to package directions. Let cool slightly before adding the filling.
• Adjust the oven temperature to 350 degrees.
• For the filling: Sprinkle the chives evenly over the crust. Toss the Parmesan, spinach and tomato in a small bowl and sprinkle it in an even layer over the chives.
• For the custard: Whisk the heavy cream, rosemary, eggs, 1 teaspoon salt and 1/2 teaspoon pepper together in a medium bowl.
• Pour the custard over the filling and bake until the quiche is set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
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Steps:

• 1. Place rack into the middle position, and then preheat oven to 350f (175c).
• 2. Lightly grease a 9-inch pie pan, and set aside.
• 3. Dice the bacon, and fry up in a large skillet, at medium-high heat, until nice and crisp.
• 4. Remove the bacon from the pan, and allow to drain on paper towels. Set aside.
• 5. Meanwhile, remove all but 2 tablespoons of the bacon fat from the pan, and return to the stovetop.
• 6. Add chopped onions and cook, stirring occasionally, until onions are soft, about 4 to 6 minutes.
• 7. Stir in spinach, reduce heat to medium, and continue cooking until excess moisture has evaporated.
• 8. Chef's Note: You don't want the mixture to dry out... just evaporate off the puddles of liquid.
• 9. Remove the pan from the heat, and allow to cool slightly.
• 10. In a large bowl, beat the eggs, then add the cheese, salt and pepper, and combine. Then add the spinach/onion mixture, and the reserved bacon. Blend together until evenly mixed.
• 11. Chef's Note: Avoid, at all costs, the pre-shredded cheeses that are out there. In order to keep the cheese from clumping, they toss the cheese with things like powdered wood pulp... And if you have any problems with that, don't worry because the USDA says that wood pulp is completely safe for consumption ;-)
• 12. Chef's Note: I have always maintained that Feta cheese is an acquired taste... But its use in this dish really kicks up the flavor. So, if you've avoided Feta, I would really recommend you give it a try in this dish.
• 13. Place mixed ingredients into the prepared pie pan, and then add the tomatoes to the top, and slightly press them into the mixture.
• 14. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.
• 15. Cooking Tip: If you have a good cast-iron pan, you could cook the bacon, onions, and spinach, and then add the eggs and cheese, and put the pan into the oven. Making this a rustic, one-pan dish.
• 16. Presentation Tip: If you have a baking pan that does mini quiches... these make a brilliant appetizer for your guests at your next dinner party.
• 17. Keep the faith, and keep cooking.

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.

Steps:

• Place the pie crust in a 9″ round cake pan. Freeze for 15 minutes. Bake the pie crust at 350 for 15 minutes. In a mixing bowl, combine the beaten eggs, cheeses, milk, half and half, bacon, spinach, onion, pepper and seasoned salt. Pour the mixture into the prepared pie crust and even out if needed. Top with the sliced tomatoes. Bake at 350 for 45 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack for at least 15 minutes before serving.