BLT Quiche


A well-flavored quiche brings new meaning to eggs for breakfast. I’ve put a twist on my BLT lunchtime favorite by using crisp bacon, leafy spinach and flavor-packed sundried tomatoes. The key is to use the sundried tomatoes that come completely dried in a package, rather than soaked in oil. The excess oil will add unwanted grease to the dish and compete with the rich flavor of the bacon. Serve with a green salad and a mini popover for the perfect brunch.

BLT Quiche

Yield: one 9" quiche

Prep Time: 10 min

Cook Time: 45 min

Ingredients:

4 eggs
1 cup light cream
1/8 teaspoon salt
¼ teaspoon black pepper
4 slices bacon, cooked and chopped
½ cup frozen spinach, thawed and drained
1/3 cup chopped sundried tomatoes
1 (9-in.) unbaked pie shell

Directions:

Preheat the oven to 350ºF.

In a mixmaster, whisk together the eggs, light cream, salt and pepper.

Place the pie crust in a pie tin or baking dish and sprinkle with the bacon, spinach and sundried tomatoes. Put the filled pie tin on a baking sheet.

Pour the egg mixture into the tin.

Bake for 40 to 45 minutes until golden brown.

Let the quiche rest for 10 minutes before slicing and serving.


 

Comments

  1. 1
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    says

    I actually tried making a quiche just last week… suffice it to say the darn thing turned out, well, horrible. So thanks for this yummy sounding recipe. I’ll give it a whirl next Sunday :-)

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