If you are you looking for something decadent to serve for brunch on New Year’s Day, then your search is over. Like most quiches, this one is super easy to make and your guests will really have a treat. We’re hosting a dinner party tonight and I decided to make a few things ahead of time. This quiche was one of them. I made four, so everyone would have enough, and there may be some left to take home.
This could almost double as a desert. It’s that rich and comfort food-satisfying. If you eat this, it will ruin your diet for the day. Maybe for the week. Seriously. It’s that decadent. This recipe makes two perfect pies.
Spinach, Bacon and Swiss Cheese Quiche (Decadent)
- 2 prepared pie crusts
- 12 eggs, beaten
- 2 cups of cream (you can use milk if you don’t want “decadent”)
- 2 cups of shredded Swiss cheese
- 3 cups of spinach leaves, washed and drained
- 1/2 pound of bacon, cooked and then cut into pieces
- 1 small red onion, sliced into thin strips
- 1/4 sliced red bell pepper, sliced into thin strips
- 1/4 sliced green bell pepper, sliced into thin strips
- salt and pepper to taste
Prepare pie crust according to package directions and set aside. If your oven is not already at 375°, preheat it to 375°.
Place the beaten eggs and cream into a very large bowl and beat them together. You can use a mixer for more fluffiness, but I just used elbow grease. Add the shredded cheese and stir to combine. Set aside.
Cook the bacon until it’s the consistency you want. Some people prefer crispy bacon, some like it more limp. Maybe you can make one of each. Anyway, once the bacon is cooked, set it on paper towels to drain. Pour off the grease in the pan and put it back on the heat. Add onions and peppers and cook until tender, about 10 minutes. Place them on top of the bacon to drain.
Pour the spinach into the pan and let it wilt for about a minute. Remove from heat.
Chop the bacon into pieces. (I use my handy dandy Pampered Chef Food Chopper for this.)
Now, pour the bacon and vegetables into the egg mixture and stir to combine.
Pour the mixture evenly into your two pie crusts. Arrange the spinach leaves and red pepper so your quiche showcases the color. No one can resist cutting into it, seriously. The color alone is enough to make everyone swoon.
Add a bit freshly cracked salt and pepper to the top. (You can stir it into the mixture in the bowl if you want, but I prefer the spicy taste on top of the quiche when I take a bite. Yum.)
Place the uncooked quiches on a baking sheet in case they bubble over. (Yum again.)
Bake in your pre-heated 375° oven for 40 minutes. Stick a knife in the center of one of the quiches and pull it out clean to make sure the food is fully cooked. Cook longer in one or two minute increments if needed.
In case you couldn’t guess, this recipe is adapted from an old Paula Deen cookbook. So, shoot me 🙂