August 09, 2018

Two Quiche Recipes: Bacon and Blue Cheese Quiche and Spinach, Bacon & Provolone Quiche

A long (long, long) time ago, I was on Spring Break from high school, traveling to southern California with my fiance' to see the school he had been accepted at after graduation (M.I.T. but not that MIT - this is the Musician's Institute of Technology in Hollywood, California) and it also happened to be my 18th birthday.  2,000 miles from home; my Aunt who we stayed with that week, surprised me with a little birthday gift; a recipe book binder.  Like a photo album, but with blank pockets to insert index cards with handwritten recipes.

I still have it... decades later.  And in that binder I have a piece of ripped up notebook paper, thin and see-thru with age, with an inked, handwritten recipe and the notation "1993" in the bottom corner.  It's been my go-to quiche recipe since then (it's a Seafood Quiche) but I adapt and change it based on whatever ingredients I want to use at teh time.  If you want to see the original post where I featured this recipe on An American Housewife it's this one, posted in 2007).

This time around I used some of my husbands favorite foods;  bacon and blue cheese.  This quiche is amazing. So. Amazing.  But only if you like blue cheese and bacon.  If you don't, then I'd suggest just using cheese you like, or substituting a few other ingredients.  As long as you have the eggs and cream, it's a winner no matter what you use for your flavor additions (well, within reason of course!).

Here is one thing I did different for this one;  we tend to generally eat lower-carb and one of the ways to eat quiche is to not use a crust at all.  I did have some remnants of a low carb pie crust leftover; not enough for a whole pie so I used them sprinkled/pressed on the bottom only of the pie tin.  (That recipe can be found by doing a search for low carb pie crust in the search box on the right hand side of the page).

(You can mix up the cheeses if you wish; I used a bit of 3 kinds this time)

Bacon and Blue Cheese Quiche

9" pie crust - store bought or homemade
1/2 cup crumbled blue cheese
1/4 c shredded cheddar cheese
1/4 c shredded or chopped fresh mozzarella cheese
3 slices bacon, cooked and crumbled (I used a good quality, thick sliced)
4 eggs - beaten
1  3/4 - 2 cups heavy whipping cream
1/2 t salt

Heat your oven to 425 degrees. Sprinkle the bacon and cheeses over your crust in a pie dish.  Beat the eggs, beat in the salt and pepper along with about 1 3/4 cups whipping cream.  If your pie tin is large enough you can use the full 2 cups.  Pour this over your other ingredients.  Bake 15 minutes at 425, then reduce the heat to 300.  Let it bake about 30-35 minutes more until the center is set, and it is golden brown on top.  Let it stand at room temperature at least 10 minutes to let it set up and make it easier to cut.  This can be refrigerated and served the next day too.

I though I'd throw in an  'action' shot of me beating eggs...  ha

Our favorite blue cheese.... with a little mozzarella and some cheddar for color too

Mmmm bacon.

Ready to bake!

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Here is the quiche I referenced above that I first posted back in 2007 - it's amazing and one I've made about once a year since.


1 - 9" deep dish pie shell - bought or homemade
4 eggs
1 c half and half
1/2 c cottage cheese
1 cup cooked (microwaved) frozen spinach
1/2 c smoked provolone cheese (I used sliced, so I julienned it and then cross sliced for tiny squares)
6 small slices bacon, cooked and crumbled
1 T finely diced onion
1/2 c mozzarella cheese, shredded

Prebake the pie shell for about 8 minutes in a 450 degree oven. In the meantime whisk the eggs and add the spinach, salt and pepper and cottage cheese. Pour this into the pie shell and turn the oven down to 350. Sprinkle the rest of the ingredients onto the egg mixture. Bake approximately 45-60 minutes until set in the center. Let the quiche set 10 minutes (at least) before slicing to allow it time to set up.

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