The one meal that seems to get inhaled around here is quiche. I think the most amazing thing is watching my 3 year old inhale a slice that's packed to the brim with veggies of all color without a word of complaint. It's quite miraculous. I often make quiche using a buttermilk biscuit crust, such as in my broccoli-bacon quiche, but using my buttermilk pie pastry crust works perfectly as well for a quiche crust. My version here, a modification of the classic bacon-cheddar quiche, is a great filling meal for the whole family. I've made this quiche with baby spinach and also with a baby spinach/baby kale mix - both were great! Enjoy!
A fresh, colorful slice of quiche, ready to eat!
Bacon, Cheddar & Veggie Quiche
To cook bacon:
Preheat oven to 400F.
Place 5-6 strips bacon on a wire rack over a pan. (you can bake your entire package now, but you'll only need part of it for this recipe) Bake 15-20 minutes, until crispy. Remove from oven and chop bacon into bite sized pieces.
Crispy cooked bacon - I tend to just cook the whole package.
Preheat oven to 425F.
Roll out ½ batch of my gluten-free piecrust between pieces of plastic wrap until you have a circle approximately 12”-14” in diameter. Remove the top layer of plastic wrap. Press into a pie pan. You can neaten/shape the edges of the crust however you like. It helps if you use the plastic wrap to do this, so it doesn't stick to your fingers if they get a little warm. Set aside until you're ready to fill.
In a frying pan, heat:
2 Tbsp olive oil
Cook until softened:
1/3 cup red & green bell pepper, diced
1 small onion, diced
Add and cook until wilted: 1-2 handfuls baby spinach (or baby kale), diced
Remove from heat.
In pie crust, fill with:
1 cup grated sharp cheddar cheese
Freshly grated sharp cheddar, topped with veggies
Then add the bacon.
Mix together, and pour over top the fillings:
1/3 - 1/2 cup milk
salt and pepper
I tend to wait and do the final shaping of the crust edges just before baking - you can do it earlier, I just find pressing it towards the filling gives a nice scalloped look.
Bake at 425F for 10 minutes.
Lower heat to 350F and continue cooking 20 minutes, or until set in center.
Remove from oven and place on a wire rack to cool. Let sit 5 minutes before serving. You can serve this quiche warm or chilled.
Using a pie pastry crust turns out a lovely final product.