“If ye be willing and obedient, ye shall eat the good of the land:”
If you have followed me for any length of days, you already know I’m a fan of all things simple and easy.
I love to enjoy the simple things in life. Sitting on the porch listening and watching nature. Petting my furbabies. Playing with my grands. Reading…
And cooking simple meals.
I heard an acronym once that still makes me giggle. Maybe you will get a kick out of this one, too? 🤷🏼♀️
- K – keep
- I – it
- S – simple
- S – stupid
Someone asked me a while back what was for dinner. I told her a bacon & spinach quiche and salad.
She insisted I needed to share this recipe with you guys.
Well, this post has actually been in my draft folder collecting dust for a while now. I was going through it today and sort of dragged it out of the closet, so to speak.
It’s the first time I’ve done this particular recipe, even though, I’ve done this dish before. It’s one of our favorites around here. I do try to reserve it for special occasions though, but not always. 😉
Before I move on to the recipe, let me just share something really quick that really made my day. Yesterday a young couple came to the coffee bar at work to get their coffee fix for the morning.
I kid you not, the guy looks over at me and asks, “Did you make this coffee with love?”
I replied, “How did you know?!”
He says back, while the wife/or girlfriend is grinning in the background, “I could smell it.” 🥰💕☕️
There is a difference in how Christians should be doing things, I might add.
Do All Things With Love 🥰
So, this is a little different than I normally post, but here goes.
Spinach & Bacon Quiche
50 mins or until set
65 – 70 mins (cooling time included)
5 large eggs , beaten
1 1/4 cups half and half
salt and pepper
1/2 cup chopped onion
1 1/2 cups baby spinach leaves , loosely measured, then chopped
6 slices bacon, cooked and crumbled
1 1/4 cups shredded cheese (mozzarella cheese, cheddar, Swiss or Monterrey jack)
A 9-inch pie crust
Preheat oven to 350 degrees. Pre-bake the pie crust for 8 minutes Remove the pie after 8 minutes.
Meanwhile, cook bacon, in a skillet. Once cooked, remove to a plate and chop. Remove most of the grease from the pan and add onion and spinach. Saute for 2 minutes.
Add cheese, onion, spinach, and bacon to the bottom of the pie crust.
Mix eggs, half and half, salt, and pepper in a blender or mix by hand. Then, pour the egg mixture into the pie.
Bake for 50 minutes or until the egg mixture is set. (I cooked for 60 minutes)
Allow to cool for 5-10 minutes before slicing. Store leftovers, covered, in the fridge.
Make ahead Instructions: Make the recipe through step 2. Blend the egg mixture and store the pie and egg mixture separately for up to 2 days (depending on the freshness of your eggs). Add egg mixture to the pie and bake as instructed.
Freezing Instructions: Allow it to cool completely then cover well and freeze for up to 2 months. To reheat, allow the quiche to thaw in the fridge overnight (if frozen) and bake at 350 degrees for 20-30 minutes or until warmed through.