The bacon adds that smoky flavor, but if you’re a serious vegetarian, you’ll know how to adapt this recipe. I used a homemade cheddar-cheese crust for this quiche, but you could use any pie shell.
Ingredients
4 (for a 9-inch shell) or 5 eggs (for a 10-inch shell)
1/4 cup whipping cream
1 teaspoon salt
1 teaspoon pepper
1/2 pound bacon, diced (optional)
1-2 tablespoons bacon fat (you can substitute butter or oil if you’re skipping the bacon)
1/2 medium onion, chopped fine
1 shallot, minced
1 10-ounce package frozen spinach, defrosted and drained of water
3/4 cup crumbled feta cheese
1/2 cup grated Gruyère or Swiss cheese
1 9- or 10-inch pie shell (prebaked)
Directions
Preheat oven to 350 degrees.
In a medium bowl, combine eggs, cream, salt and pepper, beating well.
In a medium pan, cook bacon until crisp. Remove bacon and drain out all but 1-2 tablespoons fat. Add onion and shallot and saute until just beginning to brown. Set aside to cool. Add to egg mixture.
In the same pan, saute spinach with a little salt for 3-4 minutes. Add to eggs with feta cheese; stir to blend.
Sprinkle half of grated cheese over bottom of crust. Pour in egg mixture. Top with remaining grated cheese and bacon.
Bake about 35 minutes, until set.
