Ta-Da! As promised, the Tomato-Basil Quiche with Bacon & Spinach.
I almost turned this into Tomato-Basil Quiche with Bacon & Spinach & Broccoli & Peppers & Shredded Carrots & Caramelized Onions, but I restrained myself. I like stuffing every colorful vegetable I can into quiche because:
1. it’s pretty
2. it’s more nutrient-dense bang for your buck
3. it tastes good
4. it makes a bigger quiche, and I like to cook it bulk.
But for purposes of simplicity and focus, I stuck with the original.
If you want to throw in some broccoli crowns or shredded carrots or julienned red peppers, or even add other herbs and spices like rosemary or turmeric, I say to go for it. The cooking time won’t really change. You may have to up the salt/pepper/garlic a little bit. Just insert a toothpick until it comes out clean so you know the liquid has evaporated inside.
On with the show.
I started with this:
That’s a dozen eggs (I like to cook in bulk), a shallot, chives, basil, spices, garlic, chopped spinach (you can also use kale or arugula), bacon, and tomatoes.
Oh! This recipe is crust-less. Sans crust. If you want to combine your protein-veggie quiche with some starch, I recommend sautéing up some diced potatoes, hash-brown style, to go alongside. Perfection.
I did not use cheese in this recipe, but you can certainly add it if you want. Try to use organic cheese (I like Organic Valley or from local organic creameries like this one and this one, which are popping up a lot at Farmer’s Markets these days) because here at EWS we like to keep every bite as good for you as possible. Then when you make and eat my recipes, you’ll feel as good as you can possibly feel, and you’ll be like “damn! That Stefanie creates recipes that make me feel good.” And that is the whole point.
4 slices bacon (well-sourced, see above)
2 shallots, diced (you can also use 1 small onion)
2 cloves garlic, crushed
1 teaspoon each of salt & pepper, or to taste
2-3 teaspoons each of the following: garlic powder, onion powder, oregano (depending on your palate. I always add liberally)
2 tablespoons fresh chives (chopped)
2 tablespoons fresh basil leaves (chopped)
2 cups fresh spinach (chopped), or frozen (thawed and squeezed)
1 tablespoons ghee to coat 9x11 glass pan
6 cherry tomatoes (halved)
1/4 cup pecorino + 1/2 cup mozzarella or goat cheese (optional)
1 Preheat the oven to 375F.
2 Slice bacon crosswise into 1/4 inch strips.
3 Cook bacon in a skillet over medium heat until fat is rendered and meat is cooked, 8-10 minutes.
4 Remove bacon from pan and drain on paper towels.
5 In the same pan, sauté shallot until caramelized.
6 In a large mixing bowl, whisk the eggs, garlic, chives, basil, salt, pepper, garlic & onion powder, oregano, and cheeses (if using) until well combined.
7 Stir in the spinach. If you are using other vegetables, throw 'em in here too.
8 Grease a 9×11 baking dish with ghee or high-heat cooking oil.
9 Pour egg mixture into the pan.
10. Top with bacon pieces and tomato halves.
Bake for 35-40 minutes or until the quiche puffs up and becomes golden brown on the edges.