On thanksgiving, when we have pie for breakfast, we also have a quiche to, you know, balance things out. This is my go-to recipe. Keep in mind, measurements aren’t exact. Use your heart here.
1 tablespoon olive oil
1/2 onion, chopped
4 cups raw spinach, rinsed
Salt and pepper
8 eggs, beaten
1/2 cup heavy cream
3+ ounces goat cheese, crumbled
8 slices cooked bacon, crumbled
1 single 10″ pie crust, uncooked
Preheat the oven to 375°F. Heat the olive oil in a large saute pan over medium heat. Add the onion and cook for 1-2 minutes, until softened. Add the spinach and saute for several minutes, stirring constantly, until wilted and bright green. Season generously with salt and pepper. If there is liquid left in the pan from the spinach, drain the spinach into a colander, pressing out excess liquid.
Whisk the eggs and cream in a bowl until smooth. Season generously with salt and pepper.
Place the chilled pie crust on a baking sheet. Layer the spinach on the bottom of the crust, along with the crumbled goat cheese and bacon. Pour the egg mixture over the goat cheese, spinach and bacon. Bake for about 50 to 60 minutes or until filling is puffed up and golden brown.
Let cool for about 10 minutes before serving or serve at room temperature.
