So I ripped off a Paula Deen recipe and tried to make it more like my own.You can also find it in her cookbook Paula Deen & Friends. Honestly, I'm not much of a Paula person and I think it's because of the amount of butter. And lard. And fatty ingredients, but whatever. I do still adore southern cooking!
First, start off with this pie crust recipe. Super easy! It's unbelievable...
You'll need about two cups of fresh chopped spinach. I'd actually go back and use 3 cups - spinach wilts down so I used a lot less than what I thought I'd need. Oops - mental note for next time!
All the other ingredients - 2 Italian sausage links, 1 1/2 cups of Italian cheese mix and one small chopped onions.
Chop the onion. (Does anyone need to know how to chop an onion?)
Chop your spinach - but remember that it'll wilt down. So chop more than you need. Please, do.
Take the casings off the sausage, then break it up with a wooden spoon while you brown it.
When you're about half way done browning the sausage, put the onion in the pan to sweat it and make it all nice and sweet.
Then, after about 8 minutes, put the spinach in the pan. See how much it looks like? Well, scroll down, you'll NOT be pleasantly surprised. USE MORE!!! I SAY USE MORE SPINACH!!!
See? Isn't this a puny amount of spinach for a quiche? I'm telling you - don't be like me...
And by the way... USE MORE SPINACH!!!
Then crack open 6 eggs. I got a little egg dirt in them. Oh, well. Minerals, right? You won't need your daily vitamin...
Gently pour in 1 1/2 cups of heavy cream. Oh, yes, here's where Paula Deen comes in. But I gotta tell ya, she does the quiche well!
She says to put it in a blender. Screw it - use your real strength! Don't dirty dishes that are almost impossible to clean by hand! (Especially when the blender might still have a strawberry in it from the last time you made smoothies...)
Layer half of the sausage/onion/spinach mixture on the bottom.
Mmm... I could eat this with scrambled eggs - oh - make a hash!
Then layer the Italian cheese. Repeat.
Pour the egg mixture over the top.
And bake until nice, smooth, cheesy and just lovely. The PERFECT breakfast, lunch OR dinner.
Paula's Spinach and Bacon Quiche
6 large eggs, beaten
1 1/2 cups heavy cream
Salt and pepper
2 cups chopped baby spinach, 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
Preheat the oven to 375 degrees F.
Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.