Jan 3, 2011

{new years quiche}

{pictured above: our 2010 piratey card}
Happy new year! 2010 was a wonderful year filled with climbing, moving across states, concerts, traveling, baking + cooking and adventure. I realize I slacked off the last few months with posts and am making it a goal this year to post regularly. I have several recipes queued up including some lovely celebratory beverages but I wanted to start this morning off with my very first quiche! I've been wanting to make a quiche for some time now and finally, over our holiday vacation, decided to do it. Its a hybrid of a few recipes since I couldn't find anything with the ingredients I wanted to include and I have to say it came out quite perfectly.

The recipe below can be modified to include pretty much any filling. If you don't want as much prep work, leave out the bacon. Without the bacon the whole time should be about an hour including prep + cooking. If you include the bacon, add another 15 - 30 minutes. I loved making this quiche because it was really simple to put together and the results were amazing. You can easily serve this quiche to 8 people or make it on the weekend and reheat piece by piece for some delicious weekday breakfasts. Enjoy!

Pictures + recipe after the jump

{spinach, bacon, onion + goat cheese quiche}

serves: 8


1 (9-inch) frozen pie crust (in pie pan), thawed 10 minutes (or that pre-made dough you just put in your own pan...as you can see I had a cake pan and it worked just fine)
1 medium onion, diced
1-2 cloves garlic, finely chopped
1 bag (16 oz) spinach, chopped
10 slices bacon, crispy
6 eggs
3/4 cup soy milk (any milk will be fine)
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tsp oregano
1 tsp thyme
2 ounces soft goat cheese, crumbled


Preheat oven to 400°F. Prick crust all over with a fork. Transfer to a baking sheet and bake 15 minutes (until golden). Set aside and reduce oven temperature to 375°F.

Meanwhile, heat a frying pan on Medium. Once hot, add your bacon and cook until crispy. Drain on paper towel and let cool. Once cool, place on a cutting board and chop. Set aside. Avoid temptation to eat all bacon.

Poor out grease and add diced onion and garlic to the same pan. Cook for 5-7 minutes until caramelization begins. Add chopped spinach to the pan and cook until softened. Set aside to cool.

In a large bowl, whisk together eggs, milk, salt, pepper, oregano and thyme. Add the spinach mixture, chopped bacon and goat cheese. Stir to combine. Pour egg mixture into the baked pie crust and bake until puffed in the center and lightly browned, 40 to 50 minutes. Set aside to let cool until warm or serve at room temperature.

Check out that height!


  1. I've never understood why eggs cook so fast on the stove, but take forever in the oven. That looks very tasty. By the way, do you use goat cheese in everything? Have you thought about getting your own goat?

  2. Yes it is bizarre to me as well. I have thought about getting my own goat...don't think neighbors or the apartment complex would be too excited about that though! I think I just really love the intense flavor of it...and you can use very little to accomplish it thus equaling less fat. At least thats what I tell myself.