Spinach And Canadian Bacon Quiche Recipes

SPINACH AND BACON QUICHE

Steps:

• Preheat the oven to 375 degrees F. Roll out one disc of pie dough into a circle, 12 inches in diameter. Place in 9 inch pie dish and crimp edges.
• Blind bake crust: Place a piece of parchment paper inside the pie pan and add 2 cups of pie weights, dry beans or rice. Bake at 375 degrees F for 15 minutes. Remove parchment paper and pie weights. Prick pie crust all over with a fork, then return to the oven for 8 more minutes.
• Meanwhile, cook bacon, in a skillet. Once cooked, remove to a plate and chop. Remove most of the grease from the pan and add onion and spinach. Saute for 2 minutes. Add cheese, onion, spinach, and bacon to the bottom of the partially baked pie crust.
• Combine the eggs, half and half, salt, and pepper in a blender, then pour the egg mixture into the pie.
• Reduce oven temperature to 350 degrees. Bake quiche for 40- 45 minutes until the egg mixture is set. Allow to cool for 10 minutes, or even to room temperature, before slicing. Store leftovers, covered, in the fridge.

SPINACH BACON QUICHE

Steps:

• In a large bowl, beat eggs; whisk in milk, 1 cup cheese, onion, bacon, salt, mustard and paprika. Add spinach. Pour into pie shell. Sprinkle with the remaining cheese. Bake at 400° for 40 minutes or until a knife inserted halfway between the center and the edge comes out clean.

SPINACH AND BACON QUICHE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop when cool.
• Fit the pie crust into a 9-inch pie dish, and set aside.
• In a bowl, whisk together the eggs, cream, salt, black pepper, Worcestershire sauce, and hot pepper sauce. Spread the spinach into the bottom of the pie crust; top with bacon, Cheddar cheese, and green onion. Pour the egg mixture over the filling, and sprinkle the quiche with Parmesan cheese.
• Bake in the preheated oven until the top is lightly puffed and browned, and a knife inserted into the center of the quiche comes out clean, 35 to 45 minutes.

BACON AND SPINACH CRUSTLESS QUICHE

Steps:

• Preheat the oven to 350 degrees F. Brush a 9-inch pie pan with the butter and sprinkle the grated Parmesan evenly on top. Put the pan on a rimmed baking sheet.
• Whisk the half-and-half, flour, cayenne, eggs, egg yolks, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl. Spread the spinach and bacon out in the prepared pie pan. Pour the egg mixture over top and sprinkle with the cheese and chives.
• Bake until the quiche is just set in the center, 40 to 50 minutes. Transfer to a wire rack to cool and then slice into wedges. Serve with more baby spinach if using.

CANADIAN BACON QUICHE

Steps:

• Preheat oven to 400°F. Prepare pie crust as directed on pkg. for unfilled 1-crust pie, using 9-inch pie plate sprayed with cooking spray. Arrange Swiss cheese pieces evenly on bottom of pie crust; top with the Canadian bacon.
• Beat eggs and milk with wire whisk until well blended; pour into crust. Sprinkle with onions and shredded cheese; top with tomato slices.
• Bake 15 min. Reduce heat to 350°F; continue baking 25 to 30 min. or until center is set and top is lightly browned. Let stand 10 min. before cutting into 6 wedges to serve.

SPINACH AND BACON QUICHE

Steps:

• Preheat the oven to 375°F.
• Combine the eggs, cream, salt and pepper in food processor or blender.
• Layer the spinach, bacon and cheese in the bottom of the pie crust.
• The pour egg mixture on top.
• Bake for 35-40 minutes until the egg mixture is set.
• Cut into 8 wedges and serve.

BACON AND SPINACH QUICHE

Steps:

• Crust: Pulse flour and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal. Whisk together egg yolk and 2 tablespoons ice water. Add to flour mixture and pulse until moist crumbs start to form (no longer). Transfer mixture to a piece of plastic wrap, and using wrap and your hands, form into a disk. Refrigerate, wrapped, at least 30 minutes and up to 4 hours.
• On a lightly floured work surface, roll out dough to an 11-inch round. Transfer to a 9-inch pie plate; trim edges to a 1-inch overhang. Tuck overhang under and crimp as desired. (To create arc pattern, press a spoon into dough.) Wrap in plastic; freeze at least 30 minutes and up to 3 days.
• Preheat oven to 400 degrees. Line crust with parchment and fill with dried beans or pie weights. Bake until dough underneath parchment is dry, 25 minutes; remove parchment and beans. Bake until golden, 8 to 10 minutes more. Let cool slightly.
• Filling: Reduce oven temperature to 375 degrees. Whisk eggs until smooth, then whisk in cream, milk, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Stir in half of bacon and cheese. Pour custard mixture into crust, stopping just short of the top; be careful not to overfill. Press spinach into custard, leaving some poking out from top.
• Sprinkle with remaining bacon and cheese. Bake 10 minutes at 375 degrees, then about 55 minutes at 325 degrees. Let cool about 1 hour before serving.

SPINACH-BACON QUICHE

Steps:

• BEAT eggs in a large bowl; whisk in milk, onion, cheese, bacon, garlic salt, dry mustard and paprika. Squeeze spinach dry and add to mixture. Pour into pie crust. Place on foil lined baking sheet.
• BAKE at 400˚F for 40 minutes or until a knife inserted in middle comes out clean.

SPINACH BACON QUICHE

Steps:

• Pre-bake the pie crust: Heat the oven to 400˚F. Place parchment in the crust and fill it with dried beans. Bake for 12-15 minutes or until golden brown. Remove from oven and allow to cool to room temperature.Reduce oven temperature to 350˚F.Note: do not poke holes in the crust. This can allow the egg to leak through if the holes do not completely close during baking. Weighting the crust with beans should prevent the crust from bubbling up and so the holes are not needed.
• Make the custard: In a medium bowl, add the eggs, heavy cream, milk, salt and pepper. Beat with a hand mixer until completely combined.
• Roughly chop the spinach, then place half of it in the bottom of the pie crust. Layer half of the bacon and half of the cheese on top of the spinach, then repeat with the remaining spinach, bacon, and cheese.
• Pour the egg mixture over the quiche. Place the quiche on a baking sheet and bake for 45-55 minutes or until the center is just set.
• Let sit for 20 minutes and serve warm to room temperature. Enjoy!

CANADIAN BACON QUICHE

Steps:

• Preheat oven to 350°F.
• Spray a 9-inch pie dish with vegetable oil spray.
• With a rolling pin, flatten each slice of bread on a cutting board or flat surface.
• Cut 5 slices in half vertically (from top crust to bottom crust).
• Cut a 3-inch circle from the remaining slice with a round cookie cutter or a knife (this will go in the center of the crust).
• Place slices of bread in the bottom of the pie dish, slightly overlapping each piece to form a crust, gently pressing in the bottom and partially up the side of the pie dish.
• Place the reserved bread circle in the center and gently press down into the other slices of bread.
• Bake for 10 minutes, or until bread is toasted and golden brown. Remove from oven and place on a cooling rack.
• Scatter Canadian bacon evenly in the bottom of the crust. Top evenly with red bell pepper and green onions.
• In a medium bowl, whisk together the milk, egg substitute, eggs, Parmesan cheese, oregano, salt, and pepper, until blended.
• Carefully pour egg mixture over the meat and vegetable filling and place the pie dish on a baking sheet.
• Bake for 35 to 40 minutes, or until center is set. Remove from oven and let mixture rest 5 minutes before cutting into wedges.

CANADIAN BACON ONION QUICHE

Steps:

• Preheat oven to 350°. In a small bowl, mix flour and 1/4 teaspoon salt; cut in 1/2 cup butter until crumbly. Gradually add cottage cheese, tossing with a fork until dough holds together when pressed. Shape into a disk., On a floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge., In large skillet, heat remaining butter over medium heat. Add onions; cook and stir until golden brown. Stir in Canadian bacon, pepper and remaining salt. Remove from heat; add eggs and cheddar cheese. Pour into crust., Bake on a lower oven rack 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.