Bacon Spinach Asiago Quiche
Adapted from http://www.food.com/recipe/bacon-spinach-asiago-quiche-283061
We
had a lot of asiago cheese and spinach to use up, so Kristi found this
little beauty! Like you, we love bacon and were VERY generous with it.
We used a pre-made pie crust to save time, and we cooked the quiches
most of the way through. That way it was mostly just a matter of
reheating the quiche. We each made a quiche in a pie tin and then April
had this delightful pan we used to make a bunch of mini quiches. They
were so cute, and tasty! Pocket-sized quiches for all! Can I hear a
woot-woot?!
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Crust: (we used premade crust)
1 1/2 cups all-purpose flour 1/2 cup shortening (I like to used the butter flavored shortening)
1/2 teaspoon salt
1/2 cup cold water
Filling
4 eggs
1 1/2 cups milk
1/2 cup shredded asiago cheese
3/4 cup shredded cheddar cheese, divided
8 slices bacon, cooked and chopped (we used the pre-cooked bacon in a bag from Costco)
1/4 cup shallots or 1/4 cup green onion, chopped
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1 (10 ounce) package frozen chopped spinach, thawed and drained (we used fresh spinach)
1/4 cup sun-dried tomato, chopped
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| Here is the quiche egg goop! |
Directions:
1. For the crust: Mix flour, shortening and salt together with a fork until crumbly. Add water a little at a time until the dough holds together. Mix lightly with fork. Be careful not to over mix the dough or it will come out tough instead of flaky.
2. Place ball of dough onto a lightly floured surface and roll out to fit a 9" pie pan. Loosely roll the dough onto your rolling pin and place dough in pie pan. Push dough into the pie pan and trim off any excess dough. Finish edges with a fork or by crimping the edges with your fingers.
3. For the filling: In a large bowl whisk together eggs and milk. Mix in the asiago cheese and 1/2 cup of the cheddar cheese. Add bacon, shallots, sun dried tomatoes, salt, and cayenne pepper. Squeeze out the excess liquid from the spinach and add to the egg mixture. Mix everything together until it is well blended.
4. Pour into prepared pie crust shell. Sprinkle with the remaining 1/4 cup of shredded cheddar cheese. Bake at 400 degrees F for 40 minutes or until a knife inserted about 2 inches from the edge comes out clean.
TIP:
Reheat
a quiche- preheat oven to 325 and heat for 15 minutes
Reheat a FROZEN quiche- defrost and place a towel under the seran wrap to absorb moisture, then follow the above directions
Reheat a FROZEN quiche- defrost and place a towel under the seran wrap to absorb moisture, then follow the above directions
