Citrus fruits add a burst of color and flavor to a variety of dishes, transporting our taste buds to the tropics during the cool, drab winter months. They peak between late …
- 8 Comments
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.
- YIELD: one 9" quiche
- 1 cuplight cream
- 1/8 teaspoonsalt
- 1/4 teaspoonblack pepper
- 4slices bacon, cooked and chopped
- 1/2 cupfrozen spinach, thawed and drained
- 1/3 cupchopped sundried tomatoes
- 1 (9-in.) unbaked pie shell
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.
Categories: Breakfast & Brunch
FOLLOW JUST A TASTE ON INSTAGRAM and show us what you’re cooking in your kitchen! Use the hashtag