Tuesday, February 26, 2013

Spinach, Red Pepper, and Bacon Quiche

Tonight for dinner I made a spinach, red pepper, and bacon quiche.  I used the base recipe that I usually use for quiche, with a few minor changes.  

Spinach, Red Pepper, and Bacon Quiche Ingredients:

10 ounces baby spinach
1 medium onion, diced
3 cloves garlic, minced
4 eggs
6 slices of bacon
1 red pepper diced, plus 10 slices for the top 
handful of fresh basil, chopped 
1/2 teaspoon thyme 
1/2 teaspoon oregano 
1 tablespoon olive oil
salt and pepper to taste 
3/4 cup milk
8 ounces cottage cheese
1 pie crust
baking spray 
quiche dish, or pie pan 


1. Heat oil in saucepan.  Sauté onions, chopped red pepper, basil, and garlic. Add thyme, oregano, salt and pepper. Next add the baby spinach and cook until spinach is wilted. Set aside to cool.

2. While the vegetables are cooking, fry the bacon in a separate pan.  Or if you're like me, microwave your bacon on a microwave-safe dish in between paper towels.  Four minutes was the perfect time for six slices of crispy bacon, but that may depend on your microwave. Years ago, with a lesser-powered microwave, the rule in our house was one minute per slice.  

3. Beat the eggs in a large bowl.  Add milk, cottage cheese, and spinach mixture to the eggs. Stir until blended. Set aside. I add a bit more thyme, oregano, salt and pepper here too. 

4. Spray the bottom and sides of a quiche dish/pie pan and unfold the pie crust into the pan.  You may have to stretch it, depending on the size of the dish. Poke bottom of pastry crust with a fork.  

5. Pour the spinach mixture into pie crust and arrange the 10 slices of red pepper you saved for the top, like flower petals.

6. Bake at 350°F for 45 minutes or until golden brown.  Enjoy!

NOTE - Do not forget to spray your dish before you put down the pie crust.  

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