Here's a recipe that I first made last year when I was hosting a bridal shower. Today I pulled it out and tweaked it a bit, so I'm counting it as a new recipe for my challenge. I added a handful of caramelized onions and a dash of cayenne pepper. The results were fantastic! This amazing recipe is definitely company-worthy, but most of the time I just make it for us. My entire family gives this quiche the thumbs up!
6 large eggs, beaten
1 ½ C heavy cream
Salt and pepper to taste
Dash of cayenne pepper
1 medium onion, sliced
1 TBL butter
2 C chopped fresh baby spinach
1 lb. bacon, cooked, crumbled, and cooled
1 ½ C shredded Swiss cheese
1 (9-inch) refrigerated pie crust, fitted to a 9-in glass pie plate
Preheat oven to 400 degrees.
Brown the onions in the butter in a large skillet over medium-low heat for at least 15 to 20 minutes (maybe longer), stirring occasionally, until the onions are deep golden brown. Set aside to cool.
Toss the onions, bacon, spinach, and cheese together in a medium bowl. Sprinkle this mixture over the prepared pie crust.
Whip the eggs, cream, salt, pepper, and cayenne together in a small bowl. Pour the mixture into the pie crust.
Place the pan on a rimmed baking sheet, cover lightly with aluminum foil, and bake it for about 40 to 45 minutes. Remove the foil and continue baking for 10 to 15 minutes, or until the quiche is set and the crust is golden brown. (The quiche will still seem slightly loose, but will continue to set once removed from the oven.)
Allow to sit for 10 to 15 minutes before cutting with a sharp serrated knife.
As always, I’d love to know what you think if you try this recipe!
adapted from this Paula Dean recipe