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.
Servings 8 servings
Ingredients
- 4 eggs
- 1 cup light cream
- 1/8 teaspoon salt
- 1/4 teaspoon black pepper
- 4 slices bacon, cooked and chopped
- 1/2 cup frozen spinach, thawed and drained
- 1/3 cup chopped sundried tomatoes
- 1 (9-in.) unbaked pie shell
Instructions
- 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.
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Nutrition
Calories: 233kcal, Carbohydrates: 14g, Protein: 6g, Fat: 16g, Saturated Fat: 6g, Cholesterol: 105mg, Sodium: 250mg, Potassium: 278mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1455IU, Vitamin C: 2.3mg, Calcium: 44mg, Iron: 1.6mg
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This quiche was packed with flavor! I thought bacon made everything better but sun-dried tomatoes are in close competition!
So glad you enjoyed the recipe, Tammy!
I substituted a 1/3 cup of spicy, cooked sausage for the tomatoes. Great little recipe you gave us. Thanks.
So glad you enjoyed the recipe!
Should the temp or cooking time be altered, if it were made crustless? And would that work?
Hi Heather! I’ve never tried this recipe without the crust so I’m not sure what the cooking temp/time would be.
Delicious, I used natural yoghurt instead of cream as I didn’t have any to hand , and it worked out very well
So glad you enjoyed the recipe, Edel! :)
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 :-)