Bacon and Spinach Quiche
After browsing through numerous recipes and considering the ingredients I had on hand, I devised this one. It turned out rather well. Give it a shot!
After browsing through numerous recipes and considering the ingredients I had on hand, I devised this one. It turned out rather well. Give it a shot!
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 teaspoon sea salt
- 1/4 teaspoon cayenne pepper
- 1/4 cup feta cheese crumbled
- 3 eggs separated
- 1 cup 2% milk
- 1/2 cup monterey jack cheese grated
- 5 slices bacon, thick cut cooked and crumbled
- 8 oz frozen spinach thawed
- 1 regular pie crust thawed
- 1 tablespoon cream cheese
- Carbohydrate 16.3709519056831 g
- Cholesterol 94.73375 mg
- Fat 18.1954768730162 g
- Fiber 1.38370793799907 g
- Protein 8.35010536881846 g
- Saturated Fat 7.87439669389408 g
- Serving Size 1 1 Serving (132g)
- Sodium 461.154911517077 mg
- Sugar 14.987243967684 g
- Trans Fat 4.46204070960315 g
- Calories 261 calories
Step-by-step
- To cook the bacon, I recommend doing it in the oven. Line a cookie sheet with foil. Lay out bacon and cook at 400 degrees for 18-20 minutes.
- Meanwhile, beat egg whites until a bit frothy. Add milk and cream cheese and egg yolks. Beat until well mixed and add spices.
- Cool then crumble. Turn oven up to 425 and cook the pie crust for about 5 minutes. Take out and cool. Turn oven down to 375.
- Drain and squeeze the spinach between paper towels to get out as much water as you can. Sprinkle the bacon onto the pie crust, top with spinach and cheeses. Finally pour in egg mixture and cook for about 40 minutes at 375.
- Quiche will be done when a knife can be inserted in the center and it comes out clean.
Waterlogged fillings ruin baked custards. Frozen spinach retains excess moisture that destabilizes dairy proteins during coagulation. Squeezing thawed greens thoroughly eliminates free liquid before it can dilute the egg mixture. Separating eggs alters the structural protein matrix. Whipping whites independently introduces air bubbles that expand under heat, yielding a lighter crumb than whole eggs alone. Bake the pastry crust at 425 degrees Fahrenheit for five minutes initially. This thermal shock sets the bottom flour starches, preventing soggy layers from grease migration. Monterey Jack melts smoothly due to high moisture and fat ratios, whereas feta introduces sharp pockets of concentrated salt without melting completely. Insert a metal knife into the exact center of the baked quiche. Residual heat should cook the interior until the blade emerges entirely clean at 375 degrees.
Fresh spinach behaves differently than frozen product. Raw leaves shrink significantly upon heat exposure and release less trapped surface water, requiring fewer manual pressing steps.
