Spinach, Onion and Bacon Quiche

Quiche is not just for breakfast or to be served at ladies’ luncheons. In other parts of the world, it is served for dinner with simple salad greens lightly dressed. Quiche can make a healthy meal, especially if you add nutrition rich vegetables like spinach. I have reduced the amount of heavy cream and substituted low-fat milk to make it a bit lighter. Substitute lean ham for the bacon and saute the vegetables in olive oil if you prefer. You can also use a refrigerated pie crust for quicker results instead of the traditional butter pie crust the French make.

Serves 8

Ingredients:

• 6 pieces bacon, cooked and crumbled
• 6 large eggs, beaten
• 1 c. organic low-fat milk
• 1/2 c. organic heavy cream
• 1 sprig of fresh thyme, stripped from stem and chopped
• 1 tbsp. fresh Italian flat-leaf parsley, chopped
• ½ tsp. sea salt
• 10 grinds of freshly ground black pepper
• 2 c. fresh baby spinach, washed and chopped
• 1 small onion, thinly sliced
• 1 c. Swiss cheese, shredded
• 1 (9-inch) butter pie crust (see recipe below)

Directions:

Preheat the oven to 375 degrees F. Sauté onions in bacon grease until onions release their sugars and begin to caramelize, about 5 minutes. Add spinach and sauté until wilted, about 1 minute. In large bowl, whip eggs, milk, cream, thyme, parsley, sea salt and pepper until well blended and frothy. In bottom of pie crust in glass pie dish, layer cooked spinach, onion, bacon and cheese. Pour egg mixture over layers. Bake for 45 minutes until set and browned on top. Allow to cool before cutting into wedges.

Butter pie crust:

• 1 1/4 c. whole wheat flour
• 1 tsp. sea salt
• 1 stick unsalted butter, cut into pieces, cold
• 4 tbsp. cold water

Using a food processor, combine the flour, sea salt and butter. Pulse until mixture resembles coarse crumbs. Add water and pulse until dough forms a ball. Shape into flat disc and refrigerate for 1 hour in bowl covered with plastic wrap. Roll out on floured surface and flatten into circular shape to fit pie plate. Crimp edges to keep egg mixture in crust.

Cheers and happy cooking!