Quiche Florentine
  • 1/2lb bacon, diced
  • 1sm Red onion, sliced thin
  • 1-2cloves garlic, chopped
  • bag fresh Baby Spinach
  • White & Black pepper
  • Salt
  • Pie pastry, bottom crust
  • 6-8 eggs
  • 1/8c cream
  • 1/8c sour cream
  • 3/4c-1c shredded Fontina
  1. Preheat oven to 350d F.
  2. Begin browning bacon in heavy frypan. Add onion & garlic when bacon is nearly done to your taste (I like mine a little on the chewy side- not too overdone) and sauté til all are browned. Add spinach, season to taste w/salt & peppers, toss and cook til wilted; set aside.
  3. Line deepdish pie plate w/pastry, pinching edges to form a ridge. Add mixture from frypan. Whisk eggs, cream and sour cream in separate bowl; season again w/salt & peppers. Pour evenly over bacon mixture in pastry. Top with shreded cheese, using fork or spoon (or your index finger) to submerge slightly in eggs. Tent the edges of pieplate with 2" strip of foil to prevent burning, ensuring contents of pie are NOT covered. Bake 15-20min til center is browning; remove foil and bake another 10min to brown outside edges. Allow to rest 5-10min before slicing.
I make this a lot for Breakfast Club at my office, by request. Maybe it's the red onions that make it so tasty?