I love a good quiche! They’re great for breakfast or brunch and even a delicious option for dinner when served with a salad! My favorite is spinach and cheese but the great thing about quiche is that you can pretty much add whatever you want! I would also suggest, if you’re a meat eater, combining the bacon and spinach in one quiche!
recipe adapted from Paula Deen’s recipe for spinach and bacon quiche
1 1/2 cups heavy cream (I used 1 cup heavy cream and a half cup of half & half to make it a little lighter)
6 large eggs
salt and pepper
2 cups fresh spinach or 1 box frozen spinach (I used frozen because I had to get the ingredients a little bit in advance)
1 pound bacon, cooked and crumbled
1 1/2 cups shredded cheddar cheese
1 (9 inch) refrigerated pie crust
Directions (same for each quiche, just sub out bacon for spinach):
Preheat the oven to 375 degrees. Press the pie crust into a glass pie plate and crimp the edges.
Whisk the eggs, cream, salt, and pepper. Layer the bacon and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes or until the egg mixture is set (I baked mine for about 35 and it was perfect!).
Cut into wedges to serve.
Enjoy! Happy Friday!