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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (396g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 cup asiago cheese |
||
| Calories 860 | ||
| Calories from Fat 562 | (65%) | |
| Amount Per Serving | %DV | |
| Total Fat 62.5g | 96% | |
| Saturated Fat 21.6g | 108% | |
| Monounsaturated Fat 25.4g | ||
| Polyunsaturated Fat 10.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 277mg | 92% | |
| Sodium 1331mg | 55% | |
| Potassium 788mg | 22% | |
| Total Carbohydrate 47.7g | 15% | |
| Dietary Fiber 3.9g | 15% | |
| Sugars 2.5g | ||
| Protein 28.2g | 56% | |
Bacon Spinach Asiago Quiche
By: Crafty Lady 13
Jan 30, 2008
This is the quiche recipe that I created for RSC #11. It starts off with a homemade crust and then is filled with a delighful combination of eggs, bacon, spinach, asiago and cheddar cheeses, shallots or green onions and sun dried tomatoes.
SERVES 4 -6
Ingredients
Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup shortening (I like to used the butter flavored shortening)
- 1/2 teaspoon salt
- 1/2 cup cold water
Filling
- 4 eggs
- 1 1/2 cups milk
- 1/2 cup shredded asiago cheese
- 3/4 cup shredded cheddar cheese, divided
- 8 slices bacon, cooked and chopped
- 1/4 cup shallot or green onion, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1/4 cup sun-dried tomato, chopped
Directions
1
For the crust: Mix flour, shortening and salt together with a fork until crumbly. Add water a little at a time until the dough holds together. Mix lightly with fork. Be careful not to over mix the dough or it will come out tough instead of flaky.2
Place ball of dough onto a lightly floured surface and roll out to fit a 9" pie pan. Loosely roll the dough onto your rolling pin and place dough in pie pan. Push dough into the pie pan and trim off any excess dough. Finish edges with a fork or by crimping the edges with your fingers.3
For the filling: In a large bowl whisk together eggs and milk. Mix in the asiago cheese and 1/2 cup of the cheddar cheese. Add bacon, shallots, sun dried tomatoes, salt, and cayenne pepper. Squeeze out the excess liquid from the spinach and add to the egg mixture. Mix everything together until it is well blended.4
Pour into prepared pie crust shell. Sprinkle with the remaining 1/4 cup of shredded cheddar cheese. Bake at 400 degrees F for 40 minutes or until a knife inserted about 2 inches from the edge comes out clean.
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Browse similar recipes by category
- Course > Breakfast
- Main Ingredient > Vegetables > Greens > Spinach
- Main Ingredient > Meat > Pork > Bacon
- Main Ingredient > Eggs/Dairy > Cheese
- Main Ingredient > Eggs/Dairy > Eggs
- Preparation > Time to Make > < 4 hours
Featured Reviews for This Recipe
From: Chef~V
On Feb 24, 2008
I love quiche, and knew as soon as I saw this recipe I was going to make it. It is terrific. I make quiche w/out the crust, but may change that now. I'm always trying to find ways to cut fat, and this recipe has all the taste including a great crust and low fat to boot! Loved it! Good luck in the Contest! ~V
From: Sarah!
On Feb 24, 2008
Fabulous recipe. I had to use my fingers to get the shortening and flour mixed together, but other than that followed the recipe exactly. Great amount of the ingredients and everything blended well together.
From: Mrs. Rum
On Feb 24, 2008
Hmmmm....how to explain....I gave this 3 stars because I felt the spinach flavor overwhelmed the other flavors and there wasn't quite enough egg mixture. Bacon, cheese, and sun-dried tomato flavors aren't strong enough to take on spinach by themselves. If I were to make it again I would add something like sauteed mushrooms or ham to add a stronger flavor to balance the spinach. I'd also bump up the amount of egg mixture - personal preference for quiche consistency. Thanks for entering this recipe.
From: **Tinkerbell**
On Feb 22, 2008
5 Stars This recipe was the 20th made for the RSC contest & was one of our favorites. The texture was nice; it baked up in the time stated & above all, was delicious. No single flavor was over-powering of the others; they blended together perfectly. I did have to make a couple changes. I used scant amounts of cheese in the mixture & only sprinkled cheese on one half of the top (DH preference), & I threw in 3 extra slices of bacon so I could use up the whole package. We will be making this one again. Made, enjoyed & reviewed for RSC#11, January 2008.
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