An easy and delicious modern take on a Christmas tradition. Make it ahead and put it in the oven as presents are being unwrapped for a wonderful Christmas morning breakfast.
Ingredients:
-
1 prepared frozen pie crust
-
½ pound Greenridge Farm Danish Bacon or Hunters Bacon
-
4 medium eggs
-
1 cup whole milk
-
½ cup heavy cream
-
¼ cup fresh spinach, chopped
-
1 small shallot, chopped (about ¼ cup)
-
1 cup (4 slices) Greenridge Farm Sharp or Mild Cheddar cheese (chopped)
-
½ teaspoon black pepper
-
½ teaspoon salt
-
⅛ teaspoon ground nutmeg
InSTRUCTIONs:
-
Pre-bake crust according to the package.
-
Preheat the oven to 350 degrees. Slice bacon and arrange on an oven safe wire cooling rack, place rack on top of a parchment lined cookie sheet. Bake bacon for about 30 minutes, until fat is rendered and slightly crispy.
-
Meanwhile in a medium bowl whisk together eggs, seasonings, milk and cream. Once combined, whisk vigorously to incorporate air, creating a fluffier quiche.
-
When bacon is cooked and cooled, chop into ¼ -½ inch pieces. Arrange cheddar, bacon, spinach and shallots in the baked crust.
-
Pour egg batter into the pie crust, gently stir with a fork.
-
Place quiche on a cookie sheet and bake for 30-40 minutes at 350 degrees. When done the middle should be slightly jiggly.
-
Let the quiche cool for 10 minutes, then slice and serve.
Tips for making ahead:
-
You can make this quiche ahead and store in the refrigerator for up to 4 days. Let it cool completely then store in plastic wrap or an airtight container (keep the quiche in the original baking pan).
-
When ready to bake, preheat the oven to 350 degrees and bake straight from the fridge until warmed through.
Share recipe with friends:
