| Green Chile Spinach and Bacon Quiche |
Author: Anita
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Ingredients
- ½ lb bacon (8 strips)
- ¼ cup all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 6 eggs
- 2 cups shredded Monterey Jack Cheese (8 oz)
- 1 cup 4% fat small curd cottage cheese
- ½ cup drained frozen chopped spinach (1/2 10 oz package)
- ½ cup diced green chiles
- ¼ cup melted butter
- 1 unbaked pie crust
Instructions
- Preheat oven to 400 degrees. Whisk the flour, baking powder, and salt together in a small bowl and set aside.
- Cook bacon until barely crisp. Place on paper towels to drain.
- Beat the eggs with a mixer in a mixing bowl until smooth. Whisk in the flour mixture until lumps are gone.
- Stir in the cheese, cottage cheese, spinach, green chiles, and melted butter until evenly blended. Crumble the bacon and stir in. Pour into the pie crust.
- Bake the quiche in the preheated oven for 15 minutes at 400 degrees, then reduce the temperature to 350 degrees. Continue baking until the quiche is lightly browned and a knife inserted into the center comes out clean, 35 to 40 minutes.
Notes
Commentary:
Whoa! This one goes to the top of the list. I took it to a Mother’s Day party on Sunday & it was pronounced “killer.” The whole quiche disappeared in about 5 minutes. I had to jump on it to get a photo with my iPhone. And the photo below is just a sliver, because that’s the most I could grab with pieces going so fast. And I didn’t even get to eat it myself. Fortunately, when I baked it, I poured a half cup of the filling into a little ramekin and baked it along with the quiche – so I know what it tastes like.
This is really easy to make, especially if you’re not making your own pie crust. I used Pillsbury frozen pie crust – the kind that is a round disk of dough rolled up and frozen in a plastic sleeve. You just thaw it and place it in your own pie baking dish. Easy peasy, and that way you can use your own gorgeous pie dish.
I used fresh spinach – I steamed it, chopped it and squeezed it thoroughly to get all liquid out. It cooks way down – so to get a half cup I’d guess I used almost 4 cups of fresh spinach leaves. I also used about half mild green chiles (Anaheim mild) and half hot (Sandia). In the future I’ll stick with that or use all hot – this quiche can take it hot, especially since there’s only a half cup of chiles in it. It will also be awesome with mild because the flavors in this balance really well.
Try this – I’ll bet it ends up in your favorite recipes, too!
Whoa! This one goes to the top of the list. I took it to a Mother’s Day party on Sunday & it was pronounced “killer.” The whole quiche disappeared in about 5 minutes. I had to jump on it to get a photo with my iPhone. And the photo below is just a sliver, because that’s the most I could grab with pieces going so fast. And I didn’t even get to eat it myself. Fortunately, when I baked it, I poured a half cup of the filling into a little ramekin and baked it along with the quiche – so I know what it tastes like.
This is really easy to make, especially if you’re not making your own pie crust. I used Pillsbury frozen pie crust – the kind that is a round disk of dough rolled up and frozen in a plastic sleeve. You just thaw it and place it in your own pie baking dish. Easy peasy, and that way you can use your own gorgeous pie dish.
I used fresh spinach – I steamed it, chopped it and squeezed it thoroughly to get all liquid out. It cooks way down – so to get a half cup I’d guess I used almost 4 cups of fresh spinach leaves. I also used about half mild green chiles (Anaheim mild) and half hot (Sandia). In the future I’ll stick with that or use all hot – this quiche can take it hot, especially since there’s only a half cup of chiles in it. It will also be awesome with mild because the flavors in this balance really well.
Try this – I’ll bet it ends up in your favorite recipes, too!
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/breakfast/green-chile-spinach-bacon-quiche/