Why do frozen pie crusts come two to a pack?
I’m not talking about the rolled up crusts, because that makes sense. You never know when you’re going to need a top crust (I’m looking at you, cherry pie).
I’m talking about the frozen, already-in-an-aluminum-pie-plate crusts. Why are there two?
Most of the time I only need to use one. Since they come two to a pack, I’m left with one awkward pie crust hanging out in my freezer. The packaging is never resealable, so how the heck am I supposed to keep the freezer burn at bay??
If you made a pie for Fourth of July and are now left with an awkwardly placed pie crust in your freezer, I’ve got the recipe for you. Three words:
Quiches are exquisite. They’re lovely for breakfast, brunch or lunch. I love to make a quiche on the weekend and then slice it up to reheat the leftover slices throughout the week. It’s becoming a new favorite breakfast of mine (syonara, overnight oats).
This quiche is a mashup of two classics: quiche lorraine and florentine. Quiche lorraine typically has a meat and cheese inside of it, with most Americans using ham. For this recipe, I used cooked bacon and swiss cheese. Quiche florentine is like many other florentine dishes: loaded with spinach.
Try this recipe out for a wonderful breakfast full of flavor. I love the spinach portion of the quiche, but it’s also a nice surprise to bite into the bacon-and-cheese portion at the bottom.
Spinach and Bacon Quiche
Two classic quiche flavors combined into one. Spinach, bacon and Swiss cheese mix together to make a phenomenal breakfast or brunch recipe.
- Thaw frozen spinach in the microwave according to package instructions. Drain water from spinach by pressing between paper towels. Preheat oven to 350 degrees. Sprinkle bacon, green onions, and 3/4 cup of the swiss cheese onto pie crust (I used a crust that already came on an aluminum pie plate).
- In a large bowl, whisk together the eggs, salt, pepper, red pepper, nutmeg and cream. Stir in the spinach. Pour egg mixture over bacon and cheese mixture.
- Sprinkle remaining Swiss cheese on top of the egg mixture. Bake, uncovered for 45-50 minutes or until quiche is set and no longer liquidy in the middle. Wrap foil around crust edges if they are browning too fast.