Today I’m sharing with you a prize-winning recipe. I kid you not! This quiche won my son 2nd place for “Best Main Dish or Side” at his middle school’s annual Top Chef Competition! I was probably as excited as he was.
So… quiche. For many years I found quiche intimidating. I loved eating it, but was nervous about making it. It just seemed like something that had to be complicated to prepare. It even sounds fancy.
Last summer or fall Drew wanted to use up some random ingredients from the fridge and – BOOM! – our obsession with quiche began. It is actually exceptionally easy to make. So easy, in fact, that yes — an 11-year-old can do it!
I made three for a luncheon at work a while back, and there was not a slice leftover!
Bacon, Spinach & Swiss Quiche
9-inch refrigerated pie crust
1 cup heavy cream OR half-and-half
4-5 pieces of cooked bacon, crumbled
3 slices of Swiss cheese
½ cup shredded cheddar cheese
1 small onion, thinly sliced
½ Tbsp. butter
¼ tsp. salt
¼ tsp. pepper
1/8 tsp. nutmeg
½ tsp. fresh thyme
1 Roma tomato, sliced
1. Heat oven to 350°F. Fit pie crust into 9-inch pie plate.
2. Heat butter in small skillet over medium heat. Add the onions and cook, stirring occasionally, until soft, 5 to 7 minutes. Stir in the thyme. Set aside.
3. In medium bowl, mix heavy cream, eggs, nutmeg, salt and pepper; set aside.
4. Layer swiss cheese slices, crumbled bacon, bacon, onion, and spinach over the pie crust. Pour egg mixture over top. Sprinkle shredded cheddar over the top. Arrange tomato slices over the top.
5. Bake 40 to 50 minutes or until knife inserted in center comes out clean. Cool for at least 20 min. Cut into wedges.
Serve warm or at room temperature with a side salad.
So this summer when you’re looking for a simple make-ahead dish, or a light supper, give this quiche a try! You will not be disappointed.
Linking up with Diary of a SAHM for Cooking Thursday