Pink Recipe: Bacon, Spinach and Tomato Quiche
I feel as though lately, I have been posting solely recipe articles on the site. While scrolling through the archives, I realize that isn’t particularly true — I just find that sharing a recipe success story is worth it.
Any member of my family will tell you that I have a hate-hate relationship with eggs. I could never pinpoint the reason, but eggs are awful. Yet here I am writing a post about a recipe that’s main ingredient is egg, go figure. For me, quiche is eggs in disguise. The other ingredients and the overall simplicity make it a great dinner option (the leftovers work well for breakfast also).
Ingredients
4 Large Eggs
1 cup Milk
1/2 Small Onion, chopped
1 1/2 cups Fresh Baby Spinach
8-10 Cherry Tomatoes, halved
1 tablespoon Olive Oil
Dash of Salt and Pepper
4 Slices Bacon, cooked and chopped into small pieces
1 cup Shredded Cheese (I used a swiss, cheddar, American blend)
1 Pie Crust, fitted in an 8-9″ pie plate
Directions
- In a pan, sautee the olive oil, onion and tomatoes until cooked, add the spinach at the end so it lightly wilts. Once everything is cooked, mix in your cooked bacon pieces.
- Place your pie crust in the pie plate and fold the excess edges into a crust.
- Spoon the mixture into your pie plate and spread it evenly around the bottom of the plate.
- In a separate bowl, whisk the eggs, milk, salt, pepper and shredded cheese until thoroughly combined.
- Pour the mixture into the pie plate over the veggies and place in a pre-heated 350 degree oven for 35-45 minutes.
Honestly, one of my new favorite meals might be quiche. It’s hearty and filling, easy to make, and the leftovers are a tasty treat as well!
