Chicken, Bacon and Spinach Quiche

As we move into the crisp, fall air, nothing beats a steaming hot dish to warm the chill set in by the breeze.  A quiche and its many variations of ingredients can be an interesting and tasty way to clean out the fridge. Think leftover Thanksgiving turkey, broccoli and swiss cheese! Or, bacon and cheese for breakfast.

Ingredients:

2 chicken breasts cooked in olive oil, salt and pepper to taste. Cut into bite sized pieces.

6 strips uncured bacon, cooked and crumbled

2 cups packed, organic baby spinach

¾ cup shredded mild cheddar

¾ cup shredded baby Swiss

1 9 inch unbaked pie crust

6 large organic eggs

1 cup organic heavy whipping cream

1 teaspoon chicken bouillon

1 teaspoon organic dried parsley

½ teaspoon oregano

½ teaspoon garlic powder

½ teaspoon seasoning salt

½ teaspoon organic dried basil

¼ teaspoon paprika

¼ teaspoon sea salt

¼ teaspoon freshly ground pepper

Supplies:

Mixing bowl

Measuring cups

Measuring spoons

Whisk

Directions:

Preheat oven to 375 degrees. Combine eggs and all following ingredients in a mixing bowl and whisk to combine. Layer spinach, cooked chicken, bacon, and cheese in pie crust. Pour egg mixture over layered ingredients in pie crust. Bake for 35-40 minutes until egg mixture is set.

Tips:

I recommend putting the spinach as the bottom layer or one of the first layers in the quiche since it tends to float in the egg mixture. Use the chicken, bacon and cheese to weigh the spinach down. You really want the cheese to be the top layer to have a browned cheese “crust” on top.

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