I love to experiment with quiche. I also love trying to make it on the light side without losing the rich taste. So many quiche recipes use a minimum of four to six eggs. First of all, I use eggs on a daily basis for a lot of meals, so I really don't want to use that many eggs just for one dish. I have also found that if you have some great ingredients like spinach, bacon, and other veggies and meat to go into your quiche, you pretty much don't need to rely on a heavy egg and cream mixture. Also, you can use milk if you don't happen to have cream on hand in the fridge. That's what I did for this one, and it worked out just fine - no substitution for taste whatsoever.
Ingredients:
1 prepared pie crust (I use Pillsbury)
1 cup of milk
1 egg
1 small container ( 8oz) of crab meat (make sure the shells have been picked out, I used the claw meat - less expensive and just as good)
1 10 oz package of frozen spinach, thawed and drained
2 slices of chopped bacon, uncooked (this will be cooked with the spinach)
1 TB Old Bay seasoning
1 / 2 cup of Monterrey Jack cheese, shredded
Dash of salt and pepper
Procedure:
Preheat oven to 400
With a knife, make small slits in thawed pie crust and bake for about 5-7 minutes or until just lightly browned. You don't want to pre-bake it too much since it will be going back into the oven after all of the ingredients have been placed into the pie shell.
In a small to medium sized skillet on medium heat, begin to cook the chopped bacon and add the spinach about 2-3 minutes into cooking the bacon. Continue cooking until the bacon is cooked through and crispy and the spinach has wilted slightly. Place the spinach and bacon mixture onto the bottom of the pre-baked pie shell.
Make sure your crab meat has been picked over for shells and place on top of the spinach and bacon mixture.
Prepare your milk and egg base by combining the milk, egg, and Old Bay. Add a dash of salt and pepper for taste. Pour the egg and milk mixture over the crab and spinach.
Top with Monterrey Jack cheese and bake at 400 for 20-25 minutes, or until the milk and egg mixture is set and no longer jiggles like jello.
Ingredients:
1 prepared pie crust (I use Pillsbury)
1 cup of milk
1 egg
1 small container ( 8oz) of crab meat (make sure the shells have been picked out, I used the claw meat - less expensive and just as good)
1 10 oz package of frozen spinach, thawed and drained
2 slices of chopped bacon, uncooked (this will be cooked with the spinach)
1 TB Old Bay seasoning
1 / 2 cup of Monterrey Jack cheese, shredded
Dash of salt and pepper
Procedure:
Preheat oven to 400
With a knife, make small slits in thawed pie crust and bake for about 5-7 minutes or until just lightly browned. You don't want to pre-bake it too much since it will be going back into the oven after all of the ingredients have been placed into the pie shell.
In a small to medium sized skillet on medium heat, begin to cook the chopped bacon and add the spinach about 2-3 minutes into cooking the bacon. Continue cooking until the bacon is cooked through and crispy and the spinach has wilted slightly. Place the spinach and bacon mixture onto the bottom of the pre-baked pie shell.
Make sure your crab meat has been picked over for shells and place on top of the spinach and bacon mixture.
Prepare your milk and egg base by combining the milk, egg, and Old Bay. Add a dash of salt and pepper for taste. Pour the egg and milk mixture over the crab and spinach.
Top with Monterrey Jack cheese and bake at 400 for 20-25 minutes, or until the milk and egg mixture is set and no longer jiggles like jello.
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