The Onyx Plate’s Delicious Quiche!

Sun-Dried Tomatoes….Mmmmm!

Spinach…..Mmmmm!

Green Onions…..Mmmmm!

Cheese…..Mmmmm!

Eggs…..Mmmmm!

BACON??!!??!!?!!!!!!!…..DOUBLE Mmmm!

What more could you ask for in a good hearty quiche. Not to mention….I used Paula Deen’s base of her quiche to create the egg-mixture. Can we say “Alright ya’ll” all-together now? *smiles*

This has to be one of the best things I think I have ever made. It had such a richness to it. It was full of flavor. The ingredients I chose worked so well together. If you don’t do anything but look at the pictures for this post, I encourage you to send this recipe to someone that you know loves Quiche.

Ya know, Quiche was something that made me seem like an odd kid in school growing up. I was always the kid that bought the Quiche and the Egg-Salad from the Lunch Lady. It was some of the best Quiche ever. I remember a few times getting picked on for eating the Quiche. But, those idiot juveniles didn’t know what they were missing. *smiles*

I remember quite a few Quiche’s growing up. Mom was and still is an amazing cook. She really truly is. She must have done something right to have a kid that has loved Quiche from the get-go. *wink*

Now, it seems the Quiche torch has been passed to myself. I gladly take it and burn it bright, Mom! No more restaurant Quiche for me…or you if you try this recipe! Enjoy!

The Onyx Plate’s Delicious Quiche

  • 6 large eggs, beaten
  • 1 1/2 cups heavy cream
  • 2 spinach, chopped (I used fresh so there wasn’t any extra water from the frozen packages.)
  • 1/2 cup sun-dried tomatoes, chopped
  • 6 green onions, chopped
  • 1/2 package of bacon, cooked (I tore each slice into thirds while it was raw, and cooked it in my skillet until it was nice and crisp.)
  • 1 1/2 cups shredded Italian blend of cheese
  • Salt and Pepper to taste
  • 1 8-inch deep dish pie crust

Directions

  1. Preheat the oven to 375 degrees.
  2. Layer spinach, tomatoes, onions, cooked bacon, and cheese in your pie crust.
  3. Whisk together the eggs, cream, and salt and pepper in a bowl.
  4. Pour egg mixture on top of your layered goodies. I shimmied mine a few times to get any air bubbles out to fit all of the egg mixture in the pie crust.
  5. Bake for 35 to 45 minutes, or until when you jiggle it, it no longer jiggles. *smiles*
  6. Serve and enjoy!

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2 Comments Add yours

  1. Mom says:

    Got to fix this for dinner tonight!! Beautiful photography by the way. You excel in the kitchen in more than one way. ;-)

    Like

    1. Thank you! Let me know if you enjoy it!

      Like

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