I make this spinach quiche often. We all love its mediterranean flavors and richness. Even the guys go gah-gah for this dinner, served with a side salad or fruit, its perfect! I typically make this with pancetta as opposed to bacon, but bacon! What’s not to love? This recipe also translates well into party bites in small bite-size quiches or for luncheon buffets. This one is ultra versatile ! Don’t like spinach? Substitute broccoli. Hate onions? Leave em out (but give it a try !) Fresh tomatoes hard to find? Drain a small can of diced tomatoes (no seasoning) and spoon in as much as you like or have room for. This recipe will make a little more than the 9″ pan but not quite enough for a full pie, so spray a muffin tin with your olive oil spray and add some spinach, onion and tomato, then pour the remainder into the muffin cups for crustless quiche! Great choice for folks watching their carbs! The choices are almost endless, and all yours! Give it a print and let me know!
Spinach Quiche Mediterranean
- 6 large eggs beaten
- 1 1/2 cups heavy cream
- Salt and pepper
- 2 cups chopped fresh baby spinach packed
- 1 small fresh tomato sliced thin
- 1 small red onion diced
- 8 oz diced pancetta or 1 lb bacon fried crisp and crumbled
- 1 cup shredded Swiss cheese
- 1/2 cup shredded Gruyère cheese
- 1 9-inch refrigerated deep dish pie crust, fitted to a 9-inch glass deep dish pie plate
- Preheat the oven to 375 degrees F.
- Combine the eggs, cream, salt, and pepper in a food processor or blender.
- Layer the onion, spinach, tomato, pancetta or bacon, and 3/4 of the grated cheese in the bottom of the pie crust, then pour the egg mixture on top.
- Sprinkle the remaining cheese on top.
- Bake for 35 to 45 minutes until the egg mixture is set.
- Cut into wedges.