Quiche is one of those meals that seem a lot fancier than it probably is. Of course, adding more French words, like “Herbs de Provence,” definitely helps. I usually opt for a crustless option (AKA, “fritatta,”) but I happened to have a leftover pie crust from Thanksgiving. I decided to put it to good use for some traditional brunch fare.
Starting with a higher temperature and then turning down the oven part way helps the custard set and remain smooth without causing a scrambled egg texture.
1 9-inch frozen pie crust, unthawed
1 cups half and half or whole milk
6 slices of bacon
1/2 cup frozen chopped spinach, drained and pressed
1/2 cup shredded cheese – I used a mozzarella and parmesan blend
1 teaspoon Herbs de Provence
1/4 teaspoon salt
1/4 teaspoon pepper
- Preheat oven to 425 degrees. Place unthawed pie crust on a cookie sheet and set aside.
- In a medium mixing bowl, add eggs and beat lightly. Add half and half, salt, pepper and Herbs de Provence. Whisk until well combined and set aside.
- Chop bacon into 1/4 to 1/2 inch pieces and cook in a skillet on medium-high heat until all of the fat is rendered and the pieces are crispy. You can reserve the bacon fat for another recipe, or use it to cook eggs, etc.
- Drain the fat from the bacon pieces and place in the bacon in the pie crust.
- Add cheese and drained spinach to the pie crust and gently mix the bacon, cheese, and spinach making sure not to puncture the pie crust.
- Add the custard mixture to the pie crust.
- Carefully move the quiche on the cookie tray to the oven and bake for 15 minutes.
- Turn temperature down to 350 degrees and bake for 30 more minutes.
- Once quiche is brown on top, remove and test the custard set by using a knife in the center of the quiche.
- Let cool on a rack for 10-15 minutes. Serve warm or chilled.
- Category: brunch
- Method: baking
- Cuisine: quiche