Some time ago I saw the saying "Real moms don't eat quiche" making its way around Twitter and Facebook and various other social media circuits. A silly saying that supposes "real" moms - busy, hands on moms who have a lot on their plate - are too dutifully providing for each member of their family to take the time to eat (let alone make) quiche. This makes me laugh out loud as quiche is so relatively simple, while utterly filling and delicious that this real, homeschooling, business-running, mother-of-four often whips it up for lunch for my hungry brood of offspring. Served warm or room temperature, this stand-by favorite can be made in numerous variations and prepped the day before. Personally, I can devour three slices in record time. I'm awesome like that. Brunch, lunch, or dinner - get your quiche on!
Start with a run-of-the-mill pie crust lining an ungreased, deep dish pie pan. I use my standby favorite Pate Brisee. Then layer on 1 cup shredded swiss, 8-10 slices cooked and crumbled bacon, 1/2 red onion, and about 5 oz. chopped frozen spinach, thawed and drained.
Beat together 9 eggs, 1 1/2 cup half and half 1 1/2 tsp salt and 1/2 tsp pepper. Pour eggs right into your pie plate and poke down and stray filling ingredients that aren't covered by the eggs.
Bake in a 425 degree oven until golden and set. Eggs will rise and puff up during baking - this is normal - after your quiche cools and settles it will flatten back out and be simply perfect.
Serve some up for your next lunch with girlfriends, cozy late night dinner with your man, or filling lunch for starving offspring. Enjoy!
1 pie crust, rolled out and pressed into a 9-10 inch deep dish pie plate
8-10 slices bacon, cooked crisp and crumbled
1/2 large red onion, chopped
1 cup shredded swiss cheese
5 oz. frozen chopped spinach, thawed and drained
1 1/2 cup half and half or heavy whipping cream
Line your ungreased pie plate with the pie crust and layer in the crumbled bacon, onion, cheese and spinach. Beat together eggs and half & half. Pour egg mixture into prepared pie plate, making sure all filling ingredients are covered. Bake in a 425 degree oven until puffed, golden and firm, about 45 minutes. Cool 15-20 minutes and serve warm or room temperature.