When filling the quiches, avoid overflowing the pie crusts with any of the ingredients, especially the egg mixture. However, even if the quiches are not full, they will normally bloom like a soufflé as they bake. Don't worry! The quiches will fall and level out once they are removed from the oven.
- 2 ready-made pie crusts
6 eggs, beaten
1 cup milk
Salt and pepper, to taste
8 slices of cooked bacon, crumbled
2 cups fontina or swiss cheese, shredded
2 cups spinach
- Preheat oven to 375ºF. Grease 4 individual (4 1/2-inch) pie dishes or spring form pans with butter or nonstick spray. Lay out pie crusts, and cut out 4 round pieces, each 6 1/2-inches in diameter. Press pie crust pieces into each pie dish. Set aside.
- In a medium-sized bowl, whisk eggs. Then add milk, nutmeg, salt, and pepper.
- In each pie dish, divide bacon, spinach, then shredded cheese. Using a tablespoon, divide egg mixture on top of each quiche, leaving about 1/4-inch of headspace between egg mixture and top of pie crust. Bake for 35 to 45 minutes, or until egg mixture is set and cheese starts to brown. Remove from pie pan or spring form when cool enough to touch. Serve warm or cold.
- Breakfast/Brunch, Quiches