Easy Cheese and Spinach Quiche

Easy Cheese and Spinach Quiche is my favorite  easy recipe for spinach quiche.

If you are avoiding gluten, the quiche can be made either without the crust or with a gluten-free frozen crust from a specialty store.

---

Cheese and Spinach Quiche

Ingredients:

1 deep-dish frozen pie crust (alternatively can be made without crust*)

If making a crustless quiche, use a Pyrex pie dish coated with a little cooking oil on the bottom and sides. Follow directions below but leave out the pie crust.

3 slices uncooked bacon, chopped

½ cup Swiss cheese

1 small box frozen spinach

2 cup whipping cream (1 pint)

3 eggs

¼ teaspoon salt

¼ teaspoon white pepper

A grating of nutmeg

---

Instructions:

Preheat oven to 375°. Put frozen pie crust in the oven for a minute or two, until it is slightly soft. Use a little of the egg white to brush onto the pie crust, and then poke holes with a fork into the crust. Set aside crust. Do not remove from foil plate.

Start cooking the frozen spinach in a little (an inch or less) water in a pot with a lid. Watch carefully, and do not allow to burn. When it is completely thawed, drain well and put aside. Meanwhile, fry the chopped bacon in a small saucepan until crispy. Cut the swiss cheese into small cubes (about ½ inch). Scatter the crispy bacon and swiss cheese along the bottom of the pie crust or Pyrex pie dish. Set aside.

 

In a larger saucepan, pour the cream and heat until scalded.

Scalding the cream means the sides start to look thick, but IT DOES NOT BOIL.

Place the saucepan in the refrigerator for a few minutes to cool. Beat the 3 eggs together in a separate bowl and then add them to the cream in the saucepan. Add salt, white pepper, and grating of nutmeg (whole nutmeg is best, but ground nutmeg will do.)

If using a crust, put the pie crust (still in the foil tin) onto a cookie sheet. Pour cream/egg mixture into the crust or Pyrex dish(don't overfill) and then add spinach carefully, just enough so it doesn't overflow the pie tin. Bake at 375° for 35-40 minutes and then allow to cool for an hour or two before cutting.