Tuesday, September 22, 2015

Spinach Bacon Quiche

Uploaded from the Photobucket iPhone App
Here's another delightful crustless quiche, although it can just as easily be made in a pie crust. A stash of frozen chopped spinach is great to have on hand for many recipes such as quiches or Italian dishes. Freshly cooked and chopped spinach can also be used. 

I also keep pre-cooked bacon slices in the freezer.  About once a month or so, I fry or bake a pound or two then store in a freezer bag.  It saves time for breakfast and preparing many dishes calling for cooked bacon.


Quiches are delicious for breakfast, lunch or dinner!  I make them two or three times a month for dinner, then leftovers provide another day or two of breakfasts or lunches.  And they freeze and/or reheat easily.


Add a "decked out" salad for a delightful meal!

Spinach and Bacon Quiche, Uploaded from the Photobucket iPhone App

Spinach Bacon Quiche
3 eggs
1 cup milk
1 tsp. salt
1 tsp. baking powder
1/2 cup biscuit mix
6 oz. or more of shredded cheddar cheese, 2 cups
1/4 cup diced onion
1, 10  oz. pkg. drained frozen spinach
1, 4 oz. can drained mushroom slices
1/2 cup diced cooked bacon

Spray a 9-inch deep pie pan. Preheat oven to 350.

In a 2-quart bowl beat eggs, add milk, biscuit mix, salt, and baking powder, mixing well. Add cheese, spinach, onions, bacon and mushrooms. Mix and combine all. Pour into 9-inch pie dish and bake for 40-45 minutes until set and golden on top. An inserted knife in center should come out out clean. Serves 6-8.

Estimated cost: $4.25 or less; .70 cents a serving or less.

My other posted quiches:
Artichoke and Crab Quiche
Broccoli Quiche
Bacon Quiche
Hamburger Pie
Overnight Breakfast Brunch Casserole