Spinach Souffle Quiche
Okay, I admit it. I used a pre-made crust for this quiche. Even after my post about Pastry Blenders a couple days ago, I still copped to the easy way this time. The reason? There is a layer of Swiss and Gruyure cheeses underneath that Spinach filling and I thought the flavor of a real homemade crust wouldn’t come through in this particular dish.
You may have a difference of opinion. That’s okay. I’m more attached to making cooking work for me and my life rather than the other way around.
It was a pretty busy day even though it was a Sunday with an extra hour. I got caught up blogging, re-writing copy for one of my other websites and getting together with a friend later this afternoon. I’m sorry if I’m not like some of the other foodie bloggers who write about their inspiration seeing the most perfect produce in their perfectly dewy garden or at the Farmer’s Market. I wish that was me. But it’s just not.
My inspiration is some of the other recipes I see out there in the foodosphere. I skim through them and think, “I really believe I can make this recipe even better.” I can make it tastier, healthier. As a new food blogger I know I still have a lot to learn about taking good pictures and other things. But I feel confident I’m going to bring you some great recipes. Well, even that is subjective. It depends on if you like my way with food or not. I sure hope so.
This was dinner for us. But obviously it makes a nice brunch dish, too. Since it’s already green – my suggestion is to serve it with simple cut up fruit rather than with a salad. What makes it green – and even faster to put together is Stouffer’s Mushroom Souffle. Yep, it’s the secret to the creamy, light, spinach-y filling. Here’s the recipe:
- Pastry for a 9-inch pie plate. I used a tart pan with a fluted edge and a removable bottom. (Yes, the same tart pan I used for the Shortbread recipe last week.) I let the deep dish frozen pie crust thaw out. I gently pressed it into the shape of the tart pan. Then, I put it in the refrigerator for 20 minutes to rest.
- 6-ounces shredded Swiss and/or Gruyere cheese
- 1 small onion, diced
- 2 large eggs
- 1/4-cup cream or half & half
- 1, Stouffer’s Spinach Souffle, completely thawed
- 4 slices bacon, cooked and crumbled (I used turkey bacon since my husband doesn’t eat beef or pork)
Preheat oven to 350 degrees. Saute onion until translucent. While the onion is cooking distribute cheese evenly into the bottom of the uncooked pie crust.
Break eggs into a small, deep bowl and lightly beat with a fork. Add cream or half and half and combine. Add Spinach Souffle and gently fold to combine. Add sauteed onions and crumbled bacon and fold to combine again.
Gently pour the Spinach Souffle mixture on top of the cheese in the pie crust. Spread with a tablespoon to gently distribute evenly in the pie plate or tart pan.
Put quiche in pre-heated oven. Baked for 60-70 minutes. Let it cool for 10-15 minutes before cutting into wedges. Makes 4-6 entree servings.