Spinach Bacon Quiche with Tomatoes

I love a good quiche served anytime of the day. I came across this recipe originally posted by friend Sharon who is the author of the blog, Grits and Pinecones. Sharon and I have been friends since high school and she is an extremely accomplished cook and food blogger. She also has a weekly column in our local food section of our newspaper. I knew when I first read this recipe that it was definitely a keeper. I also knew that even Mr. Picky Eater would love it as well and that is often a real challenge.

I began by gathering my ingredients. I sliced the tomatoes, sprinkled a little salt on them, and set them on a doubled paper towel so some of the juices could be absorbed in the paper toweling. Just to ensure that there won't be any excess liquid.

In a separate container I whisked together all of my liquid ingredients with the salt and nutmeg.



In my opinion, the key to an excellent quiche is the cheese you use and if you want a tasty quiche don't skimp on the gruyere. Know the gruyere you are using, it can make

all the difference in the world for a tasty quiche. There are so many different levels of gruyere and the one I used was a little bit of a softer gruyere. It gave a creamier consistency to the quiche than any I had used before. Another thing I loved about this recipe was the use of the bacon. Oh my, who can argue with that, it just put it over the top for me.

 

Spinach Bacon Quiche with Tomatoes

1 pie crust, pre-baked deep dish (9-inch)
2 slices bacon, cooked and crumbled
1 1/2 cups Gruyere, shredded
1 cup fresh baby spinach, stems removed and chopped
1/2 cup cherry tomatoes, sliced in half
4 large eggs
1 3/4 cups half-and-half
1/4 teaspoons nutmeg, freshly ground
1/2 teaspoons kosher salt

Preheat the oven to 400 degrees. Blind bake the pie crust for 10 minutes using a parchment round in the bottom and add pie weights.  Cool completely and turn oven down to 375 degrees.

Combine the eggs, half-and-half, nutmeg, and salt in a medium size bowl and whisk with a wire whisk and set aside.

Place the chopped spinach and shredded cheese in the pie crust. Spread out evenly and sprinkle the sliced tomatoes over the top. Pour the egg mixture over the spinach, cheese and tomatoes. Top with the crumbled bacon and place the quiche on a rimmed baking sheet covered with aluminum foil and bake for 30 to 35 minutes or until the filling is puffed and set.

Set baked quiche on a wire rack and cool briefly.
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This quiche was amazingly delicious and pared well with a mixed green salad for a quick and easy dinner. I loved the use of the fresh baby spinach with the cherry tomatoes.

 

Try this, you won't be disappointed and you can click HERE to access other fabulous recipes shared at Grits and Pinecones.

 

This is a recipe that I will use over and over again and I am so glad to have it in my own repertoire. Thanks Sharon for sharing this wonderful recipe.

 

 Enjoy your afternoon to all, Carolyn