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.
One thought on “Spinach and Bacon Quiche”
Good question. 🤔