Give Me A Great Big Quiche!

Spinach, onions, bacon, mozzarella.Image via Wikipedia

I love quiche. I know there are people who hate it–with a passion. It’s probably one of those things that you either absolutely love or just cannot even begin to like. A couple of years ago I ran into Paula Dean‘s recipe for Quick Quiche on the food network website. And wow, is it good. And the really cool thing is you can alter the recipe in so many ways. I even lighten it up a bit by using 2 percent milk cheddar cheese, lite mayonaise and whole milk instead of cream.

The original recipe calls for spinach and cheddar or swiss cheese. But I’ve made it with carmalized onions and bacon, just plain cheese, ham and cheese, and I’ve been daydreaming about all sorts of other combinations for different occasions. It’s definitely one of those savory, one-dish recipes that you can serve for breakfast, lunch or dinner. It’s pretty inexpensive too.

In fact, I served the spinach and cheddar and bacon and caramelized onion versions when my in-laws were in town. It was a great way to feed a lot of people at once and definitely economical. I just added a big bowl of a lightly-dressed salad and dinner was served!

As a mom, you have to love the fact that you can make a quiche on the weekends and get your kids involved to practice their egg cracking and mixing skills. The recipe also calls for measuring out tablespoons of flour, which my little boy can do with great precision. Little Sophie just loves to watch and get into all of the cupboards and drawers when my back is turned the other way, and remind me that the stove is ” ‘OT!” (So glad she is getting the hang of that information!)

So here is what we do at my house to make spinach and cheddar quiche and carmelized onion and bacon quiche (my two favorites!):

Preheat the oven to 350 degrees.

Then, gather all of the ingredients:

-1 package of two frozen deep-dish pie crusts (any brand is fine)

For spinach and cheddar quiche:
-4 eggs
-1 cup of shredded medium 2 percent milk cheddar cheese
-1/3 cup of minced white or red onion
-2 tablespoons of flour
-1 cup of whole milk (Paula uses cream)
-1/2 cup of lite mayonaise
-1 package of frozen spinach (defrosted overnight)
-Garlic powder
-Salt and pepper

For bacon and caramelized onion quiche:
-4 eggs
-1 cup of shredded medium 2 percent milk cheddar cheese

-1 cup of sliced white or red onion
-2 tablespoons of flour
-1 cup of whole milk (Paula uses cream)
-1/2 cup of lite mayonaise 
-5 slices of bacon cut into bite-sized pieces
-Garlic powder
-Salt and pepper

Preparation for the spinach and cheddar quiche is pretty easy. Just combine all of the wet ingredients, add the flour and whisk. Unwrap the spinach and wrap it in paper towel to drain the extra water out. Add the spinach, onion, shredded cheddar cheese, garlic powder and a little salt and pepper, mix and pour into the pie crust.

For the bacon and caramelized onion quiche, start out by frying the bacon pieces on medium heat until fat is rendered and bacon is crispy but not too crispy. Place the bacon on a paper towel to drain and add the sliced onions to the hot bacon fat and continue to cook and stir until the onions are darker brown and sweet. Then combine all of the additional ingredients the same way as the spinach quiche, mix well and pour into the second pie crust.

Place both quiches onto a foil-line baking sheet and onto the center rack of the oven. Bake for an hour or until the tops are golden brown and a knife stuck into the center comes out clean. Cool a bit after baking and slice like a pie and serve. Life is good.

My kids seem to like the cheese version the best. I think it’s the green flecks from the spinach that throw them off. But all kids are different. I just cut up the slices as if it were scrambled eggs and they seem to go for it. It’s really a good source of protein for them. Cheers! (I think I might try a brunch-style version next time with smoked salmon, capers, swiss, and caramelized onions. Oh yes.)


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