Oct 20 2008
A Twist on a Traditional Favorite: Turkey Bacon and Spinach Quiche
Add a touch of French cuisine into your life. Quiche has been a popular favorite for years. I first tasted quiche in my 11th grade French class. Today, it’s a dish that I often make for my own family. I love its versatility of its ingredients. You can use any combination of vegetables and meats that you want, and it still tastes delicious.
I’m sure that I’ll be adding more recipes of quiche variations in later posts, but today, I want to share with you a twist of a traditional favorite of ours—bacon and spinach quiche. I use turkey bacon instead of pork bacon. It’s healthier for you, and I love its taste.
If you have the time, I recommend making your own pastry shell from scratch. For this post, I’m going to use a store-bought unbaked pastry shell.
This is a dish where you can give the reins over to your kids. Guide them as they chop, mix, and saute.
Turkey Bacon and Spinach Quiche
Ingredients
1 unbaked pastry shell
3-4 strips of turkey bacon
1 clove garlic, finely chopped
1 medium onion, chopped
1 cups fresh spinach leaves, chopped
1 cup fresh mushrooms, chopped
3 large eggs, beaten
1 1/3 cups of whole milk
1 teaspoon of dry (or Dijon) mustard
1/2 teaspoon of sea salt
1/2 teaspoon of ground pepper
2 cups of shredded Swiss cheese, divided
Directions
Preheat the oven to 375 degrees.
Prepare the quiche filling. In a skillet, cook the turkey bacon strips. Transfer it to a plate and set aside.
Using the leftover bacon oil, add the chopped garlic and onions. Sauté over medium-high heat until onion is cooked and fragrant. Stir in the spinach and mushrooms. Lower the heat. Cover and steam the vegetables for 1-2 minutes until tender.
In a large bowl, combine and mix the beaten eggs, milk, mustard, sea salt, and ground pepper.
Add the sautéed vegetables to the pastry shell. Sprinkle on about 1 cup of the cheese. Crumble the turkey bacon on top.
Pour the egg mixture over the vegetable filing and sprinkle the rest of the cheese on top.
Bake the quiche at 375 degrees for 40-45 minutes. It should be golden brown when cooked.To check to see if it’s done, run a knife through it. If the knife comes out clean, it’s ready.
Let cool for 10 minutes. Serve warm for lunch or dinner.
