Happy Saturday! I have a most delicious breakfast/brunch item you have got to make this weekend. Since Charlene Pratt shared this number, I’m not going tell you how many times I have made it. Might be a little disturbing, and hence why I’m out running all the time. I must say, this bacon and spinach quiche is fantastic! I have eaten it hot and cold. No judgement, sometimes a girl just can’t wait. Ha! Makes me hungry just thinking about this.
If you are lucky enough to be a member of Charlene’s family and circle of friends, then you have been a recipient of one of these bacon and spinach quiches. In fact, I heard about “Charlene’s quiche” before ever meeting her! Each Christmas season, she gifts those close to her heart these delish quiches. A food gift is one of my favorite gifts. By the way, if y’all are needing to adopt someone, I’m raising my hand.
Bacon and Spinach Quiche
1-2 cups fresh baby spinach, chopped
1 pound of cherrywood smoked bacon, cooked and chopped
8 ounce package shredded swiss cheese (Sargento)
6 eggs, beaten
1 1/2 cup heavy cream
Salt and pepper
1 deep dish refrigerator pie crust
Preheat oven to 375. On the bottom of the pie crust, layer spinach, bacon and cheese. In a food processor, combine eggs, cream, salt and pepper. Pour the egg mixture on top.
Bake for 35-45 minutes.
Note: Charlene recomments Sargento cheese and to definitely use the cherrywood bacon. It makes a difference!
Enjoy! XO, Carrie