NEWGRACENEWS.COM spinach, blue cheese and bacon quiche

You may have guessed it, I love to cook.  I would love to say that it is my life, however I have a family that would properly object to that, so I won’t put it in print.

I will say that cooking makes me happy, which is good since I spend a lot of time in kitchens.  I get the same thrill from creating something whether it is preparing a seven course meal for twenty or smothered French fries for myself once everyone else has gone to bed.  My favorite people to cook for are my girlfriends and I had that pleasure last weekend.

Saturday was my friend Renee’s birthday and she got the birthday present of her dreams. Her husband offered to take her away.  He suggested somewhere exotic and romantic or packed with history (she is a nut for history), but she turned him down. What she wanted was peace and quiet.  If you know Renee, as well as her husband does, you would know that translates to, “Take the kids and get out of my house.”  To make the present even better, her four kids have been begging for a return trip to Disneyworld which is nowhere on her list of vacation destinations, and that’s where he took them. To quote Renee, “FREE AT LAST!”

Now ‘peace and quiet’ does not necessarily mean she wants to be alone. Her husband hadn’t turned the corner when she picked up the phone, started calling her friends and arranged to have a brunch at her house Saturday morning.

I love making brunch. Renee loves having someone else cook. I have a very nice kitchen; you can see it on my pinterest board.  She has a kitchen that makes me drool every time I step into it. Renee regrets her kitchen never really gets a good workout.  Ours is a symbiotic friendship blessed by The Gods.

To me, nothing says a lady’s brunch as much as quiche, a nice salad and a signature drink. We had Champagne Margaritas. I made the classic Lorraine with ham. I also made spinach, blue cheese and bacon ones, that’s the recipe I am going to share today.

I made two of each and knew I wasn’t going to be in the mood to roll out all that pastry dough so I used the frozen store bought kind. You can use that, the roll out disk you find in the refrigerated section of the grocery store or make your favorite recipe. Blue cheese is a very strong cheese, in smell and flavor, so if you love it you can add an extra ounce of cheese. If you’re not gaga over it add an ounce less.NEWGRACENEWS.COM Spinach, bacon and blue cheese quiche

This recipe calls for frozen spinach. If you make it with fresh spinach add an extra tablespoon of ½ and ½ to make up for the moisture you won’t be getting from the frozen spinach.

The first thing I want you to do so you don’t forget is line a baking sheet with aluminum foil. If your sheet does not have sides, fold the foil and make sides.  Learn from my mistake.  If you over fill the crust the filling will puff up and spill over the side of the crust. If you pull the shelve out to check for doneness and it is nowhere near done it may splash over the side.  I have done both of these things and cleaning the oven is a pain. Don’t forget – aluminum foil and cookie sheet – better safe than sorry.

SPINACH, BACON AND BLUE CHEESE QUICHE

Ingredients

  • 1 pie crust ready to fill
  • 1/2 pound bacon – cooked, crumbled and cooled
  • 8 ounces of blue cheese, crumbled
  • 8 ounces frozen spinach, thawed and drained
  • 3 large eggs
  • 1 cup half and half
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Heat oven to 375 degrees.
  2. Place pie crust on prepared cookie sheet.
  3. In a bowl mix together the bacon, spinach and blue cheese. Spread the mixture over the bottom of the pie crust.
  4. Combine the eggs, cream and spices in a bowl. Mix together with a whisk or hand mixer. Pour this mixture into the pie crust up to a half inch from the rim.
  5. Bake for 40 minutes or until a knife inserted in the center comes out clean.
  6. Let the quiche set for 10 minutes at room temperature before slicing.
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Eat and Enjoy,

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