Kitchen Happy
← All recipes

From Haley’s kitchen

The Perfect Quiche

Cooking the spinach and onions separately in butter before adding them to the egg mixture keeps them from releasing excess water that would make your quiche watery. I also let it rest for a full 20 minutes after baking so the custard sets properly and slices cleanly instead of sliding around on the plate.

The Perfect Quiche
Jump to recipe ↓

The Perfect Quiche

Yield: 8 peoplePrep: 30mCook: 1mTotal: 31m

Gather

Ingredients

  • 1 pound thick applewood smoked bacon
  • 1 tablespoon minced garlic (In the jar or fresh is fine)
  • 8 eggs
  • 1 teaspoon salt
  • 1 teaspoons pepper
  • 1 teaspoons paprika
  • 1 premade pie crust
  • 1 stick butter
  • 1 1/2 cups heavy cream
  • 2 cups swiss cheese (or cheese of choice)
  • 1 onion chopped into small pieces
  • 1/2 package ( a few handfuls) fresh spinach

Let’s cook

Steps

  1. Preheat oven to 400 degrees F.
  2. Fry bacon and chop into small pieces.
  3. Dice onion and set aside.
  4. Melt stick of butter in skillet over medium heat.
  5. Saute onion in skillet with butter until onions are translucent.
  6. Add a couple of hand fulls of spinach to the skillet with the onions. Saute untill they are wilted.
  7. Add your garlic and a pinch of salt and pepper to the skillet, combine and remove from heat.
  8. Spray your quiche pan with non-stick spray. Form your dough to the quiche pan.
  9. In a large seperate bowl combine eggs, heavy cream, spices, cheese, onion and spinach mixture and chopped bacon.
  10. Pour mixture into the crust, cover with foil.
  11. Bake at 400 degrees F for 1 hour, or until middle is no longer jiggly.
  12. Let set for at least 20 minutes before serving.

The Club

Did you make this?

1 person made this
  • A member