Spinach and Bacon Quiche
I'm no baker (although I did make the heck out of some cat head biscuits), but give me a ready-made pie crust and I'll fill that bad boy up with all kinds of delicious stuff. Like fresh spinach from the Colvin Family Farm, tons of cheese, local eggs, and BACON.
I decided to use the spinach from this week's CSA share right away, and I pulled out a recipe that's an old favorite. It's courtesy of Paula Deen and the Food Network, and it's a heavy quiche that's perfect for a cool rainy evening. Or any day for that matter.
Paula's spinach and bacon quiche takes less than hour to prep and bake, and the ingredients are few. (Click here for the full recipe.) I used a deep dish pie crust because I wanted to pile on the bacon and spinach. And because I love cheese, I grated up an additional half cup of Swiss to layer on top. I baked the quiche at 375 degrees for the full 45 minutes, but checked on it at around 30 minutes to make sure everything was turning golden brown.
I did take a shortcut, however, and combined the eggs and cream in a mixing bowl rather than use a food processor. But that was pretty much because I was too lazy to pull out the food processor from the cabinet.
During CSA season, I'll make a variety of quiches using all of the different vegetables that I get in my share. This is a good basic quiche recipe, and I'm sure you'll see me resurrect it but with other leafy greens in place of the spinach and heartier produce (like beets!) instead of the bacon. Or maybe I should say "in addition to bacon" -- because why would I not have bacon? That would be so silly of me.