Betty gets back to basics and bakes a quiche....

Betty re-engaged with the kitchen and baked a bacon spinach quiche for breakfast. This was the first time a quiche had ever been baked in our kitchen even though we cook with eggs like its our job. I assisted with some usual freestyle CK breakfast potatoes with a rosemary seasoning. The meal turned out egg-cellent...no it was eggs-traordinary.


quiche to the left. potatoes to the right.


aerial close up of yummy bacon spinach quiche


plated quiche with onions + tomatoes topping the taters

Spinach & Bacon Quiche courtesy of Paula Deen
Ingredients:

• 6 large eggs, beaten
• 1 1/2 cups heavy cream
• salt & pepper
• 2 cups fresh baby spinich, packed
• 1 pound bacon, cooked and crumbled
• 1 1/2 cups shredded Swiss Cheese
• 1 (9-inch) refrigerated pie crust, fitted to a 9 inch glass pie plate

Directions

1. Preheat the oven to 375 degrees F.
2. Combine the eggs, cream, salt, and pepper in a food processor or blender. (Betty just used a bowl.)
   
3. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top.
4. Bake for 35-45 minutes until the egg mixture is set.
5. Cut into 8 wedges

The official link to Paula's recipe is here:

http://www.foodnetwork.com/recipes/paula-deen/spinach-and-bacon-quiche-recipe/index.html

The quiche was so magnifique and easy to make that we will definitely be trying more of these out in the CK kitchen. Bear apetit!