Three Hen Quiche
- Carolyn Quinn
- Apr 7, 2016
- 1 min read
image via splendidtable.org
This recipe is an adaptation from Jennifer Woginrich's Chick Days and serves as a great base for all sorts of quiches. Enjoy!
What you need:
4 pieces Bacon, cooked, drained and shredded into small pieces
½ C diced Spring Onion
1 C Spinach, coarsely chopped into 1” pieces
3 large Eggs
1 C Milk
Salt & Pepper to taste
1 C grated Cheddar or Jack Cheeses
1 piecrust (frozen or homemade)
Directions:
Preheat the oven to 350°F (175°C).
Cook bacon in skillet over medium-high heat.
Remove and drain on a paper towel.
Pour off grease retaining a tablespoon to sauté the onions.
Cook onions until tender, set aside in a small bowl.
Over medium heat cook the spinach until wilted but retaining a bright green color.
Remove from heat, mix the onion and spinach in the skillet.
In a separate bowl beat the eggs together with the milk.
Add a little salt and pepper to taste.
Line a pie-pan with the piecrust and spread the spinach/onion mixture evenly across the piecrust.
Crumble bacon into small pieces and sprinkle over spinach/onion mixture.
Pour the egg mixture over the vegetables.
Sprinkle the cheeses over the top.
Bake uncovered for 45 to 50 minutes or until a knife tip poked into the center comes out clean.
You’ve now got yourself a quiche!
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