...Tastiness - Spinach and Bacon Quiche

We're getting together with friends later today for brunch.  At 4:00.  Because B works nights and our friends are always happy to adjust plans so he can join us.  So, I whipped up some tasty quiches for us to enjoy.

This is a recipe I found when I did a brunch for H's 3rd birthday party - one week before L was born.  I needed something easy and delicious.

The things I love most about quiche:
          1 - It looks fancy.
          2 - They're relatively easy to make.
          3 - You can serve quiche hot, cold, or at room temperature, which makes it a perfect dish
               to take somewhere.

Unfortunately, I don't remember exactly where I found the recipe, so I can't give credit.  The quiche was a hit at the party then, and I hope it will be enjoyed today, too.

This is my first recipe post.  I hope to do more - especially this summer once we start receiving our CSA boxes.  I'm looking forward to trying new things with the veggies we get.  Anyway...I digress.  The quiche.

Bake the pie crusts for about 15 minutes @375

Fry the bacon.  Try to keep your hands from sneaking in and snacking.
I really just love bacon.

Drain all but about a tablespoon of bacon grease.
It sucks pouring hot things down the drain.  So do what I did. Hurry up and drink a can of beer.
Pour the grease into the empty.  That's right.  A can.
A can of Coors Banquet, in fact.  We're classy.
Saute the onions until translucent, then add the spinach.

Mix it with the bacon and put it in the pie.
See the can of Banquet bacon grease in the background?  Classy.

Grate some swiss cheese.  Do it.  Don't buy it already grated. That's powdery and gross. 

Sprinkle some swiss on the pies.

Mix this stuff.

Ladle the mixture slowly over the goodness already in the crust.
Top with more cheese.
I forgot to take a picture of that part.  It's my first time!

Bake it.

You might have noticed that there are 2 quiches pictured here.  That's because I made 2, duh.  I just doubled the recipe.  These do freeze really well (in a foil pie pan, of course), so if you're making one, you might as well go ahead and save yourself some time in the future and throw one in your freezer for later.  I'm taking both to our gathering today.  Now I wish I'd have made 3.

Here's the real recipe:

Spinach and Bacon Quiche

• 9 inch pre-made pie shell
• 4 strips of bacon
• 1 large onion, chopped
• 2 cups shredded swiss cheese
• 6 to 8 ounces spinach leaves, roughly chopped
• 3 large eggs
• 1 1/3 cups half-and-half
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper

1. Pre-bake that pie shell.  I threw mine in the preheated 375 degree oven for about 15 minutes.
2. Cut the bacon into little pieces and cook it in a large skillet until it's pretty crispy.  Transfer it to a paper towel covered plate.
3. Drain all but about a tablespoon or so of bacon grease.  Add the onions to the grease and saute until translucent - about 8 minutes.
4. Add the spinach to the skillet, and let wilt, stirring often.  This only takes a minute or two.  Toss the bacon back in with the veggies, then transfer the mixture into your pie shell.
5. Spread 1/2 the cheese on the bacon-y goodness.
6. In a large bowl, whisk the 3 eggs.  Add the half-and-half, mustard, salt and pepper, and whisk well.
7. Slowly ladle the egg mixture onto the now cheesy, bacon-y goodness.  
8. Top with the rest of the cheese.
9. Bake in a 375 degree oven for 40 to 45 minutes.
10. Let cool for at least 30 minutes before serving.  Serve warm, cold, or at room temperature.

Note:  You could easily make this without the bacon by just using a little olive oil to saute the spinach and onion.  But why would anyone omit bacon?