BLT Quiche

I don’t remember why I decided to make quiche for our dinner tonight. It’s just one of those things that sounds good, but when you think about it, it seems like so much work, too many eggs, blah blah blah. Before you know it you’re eating chicken nuggets again.

So I put my mind to it that we would really, truly have quiche for dinner. And somewhere along the way I decided BLT quiche would be a good idea. This isn’t exactly a new idea, it seems, but it’s a nice departure from the standard flavors people make. And it is goooood. It’s like a breakfast pie. For dinner. And there’s even superfood veggies in there so you don’t feel bad about the bacon. Because bacon makes things better. If you’ve ever seen Top Chef, you know what I mean.

BLT Quiche
adapted from Kraft
makes 4 dinner-sized portions

1 pie crust (use premade for ease)
3 eggs
1/2 cup milk
1/4 cup heavy cream
1 to 1 1/2 cup freshly shredded cheddar
1/3 cup frozen chopped spinach, thawed and squeezed dry
5 or 6 slices cooked bacon, crumbled
1 tomato, seeded and chopped

Bake pie crust at 350 for 8-10 minutes or until lightly browned. If using rolled out refrigerator dough, don’t forget to pierce the dough several times with a fork to prevent puffing in the oven. (Or weigh down with beans.) You could let it cool, but I just poured the mix right in.

While the crust is baking, beat eggs. Pour in milk and cream and mix until blended. Add the rest of ingredients and mix well.

Pour in filling. You might need to redistribute the solid bits a little.

Bake at 350 for 35 to 45 minutes, until filling is set in center and crusts are golden brown.