- 1 cup egg whites
- 1/2 cup half-and-half fat free
- 1/2 cup greek yogurt
- 1/2 cup mayonnaise light
- 2 Tbsp all-purpose flour
- 3 Tbsp White Onion (diced sautéed)
- 1/4 tspn Salt
- 1/2 tspn garlic powder
- 8 oz cheddar cheese 2 % shredded / or mix the cheeses
- 2 cups spinach chopped / fresh
- 4 Slices bacon cooked
- 1- 9inch unbaked pie shell I use Pillsbury
- For: 6
- Preparation: 20 min
- Cooking: 45 min
- Ready in: 1 h 5 min
- Preheat the oven to 350 degrees F. Hand whisk eggs, half-and-half, mayonnaise, and flour in a medium mixing bowl. Add remaining ingredients when cool if cooked.
- Unroll pie crust into ungreased 9 inch pie dish pressing down in the corners at the bottom. Pour the mixture into the pie crust and even out the mixture. Using a fork press down the crust edge all the way around the pie forming little dimples. Using a small brush (sauce brush) pull the egg mixture up onto the pie crust edge to egg wash it. Again do this all the way around the crust.
- Bake for 45 minutes or until the top is golden brown. Push a toothpick or skewer into the center to check doneness. Some egg should stick it the probe when removed but not be really wet. When ready remove the quiche from the oven and let stand for 10 minutes. Slice and serve.
NOTE: I like to add 4 slices of chopped cooked bacon to make a spinach Lorraine quiche (this recipe).
Or make just the basic quiche mixture and add your choice of ingredients to make many different variations.
You can use this recipe to “clean the fridge” creating new quiche’s to your liking.
I sauté the veggies in a little bit of the bacon fat sometimes as well to add flavor.
Replace the spinach and bacon for other ingredients such as the following.
Substitute black beans, corn, red and green bell pepper and cooked chorizo then finish with a slice of avocado a dollop of sour cream and chopped cilantro. Hit it with a sprinkle hot sauce to add a little giddy up! Adjust the amounts to suit your taste. (The southwestern veggie mix can be found in the frozen section)
Substitute sun dried tomatoes, kalamata olives, sliced onion and fete cheese finished with fresh torn basil, a drizzle of extra virgin olive oil and a few drops of balsamic vinegar. Dish it up, step out onto the veranda and just like that you’re in southern Italy high above the turquoise waters the warm gentle winds brush your face as you close your eye’s taking in the sweet sea air and remember you have to go clean the kitchen. 😉