Sometimes a simple recipe like this crustless bacon and spinach quiche.
The ladies from Real Farmwives are talking food and farm memories. I have struggled with this. I have a lot of farm memories. Like an epic mud/manure fight my sister and I had. We covered the barn with mud. We then hosed the barn down. I remember being drug through the dirt lot by a heifer and looking up to see my brother and dad laughing at me. I remember playing in gravity flow wagons in the corn or beans as my grandpa unloaded into the bin. I remember rides on the fender of the old ford. I remember mowing the lawn and seeing a snake and running smack dab into a tree at my grandparent’s farm.
I also remember food. I remember canning green beans, freezing corn, and pulling out frozen applesauce int he middle of winter. I remember butchering chickens and canning the spent hens in the wide mouth quart jars. I remember my grandma’s chocolate chip cookies in the big metal Ovaltine can. I remember many birthdays in the middle of January being celebrated with double crust peach pies my mom would freeze in the summer so I could have my favorite for my birthday. But one of the memories that ties both farm and food together for me is about eggs.
When I was little I could go to grandma and grandpa’s farm and ride up and down the aisles of the hen house with grandpa pushing the cart as we collected
eggs. I wish I could find the pictures of this. I feel like the smell of chicken litter is engrained in my memory because of this. So, in honor of this very found memory I am bringing you a bacon and spinach quiche. In honor of my grandpa who was diagnosed late in life with celiac’s disease, I am sharing a crustless version.
Now the key to my family eating anything with spinach in it is to add bacon. Bacon is the beginning of all things breakfast. I added onions, garlic, mushrooms, tomatoes and cheese in addition to the spinach and garlic that round this out. I have had lots of fresh herbs as well. I tossed in some parsley and thyme as well. Now, I put the layers of spinach that has been wilted in bacon fat. Come on people, you know this sounds amazing. Followed by bacon and mushrooms and tomatoes. I mix the shredded cheese into the eggs along with milk.
Serves: 8 slices
- 6 large eggs, beaten
- 1½ cups heavy cream
- Salt and pepper
- 2 cups chopped fresh baby spinach, packed
- ½ pound bacon, cooked and crumbled
- ½ cup diced onion
- 2 cloves garlic, diced
- 4-5 button mushrooms, diced
- 12 cherry tomatoes, halved
- 1½ cups shredded colby jack cheese
- fresh herbs such as thyme and parsley
- Preheat the oven to 375 degrees F.
- In a large skillet, saute onions and garlic in reserved bacon grease. When spinach is just wilted move spinach and onions to a well butter pie dish.
- Layer bacon, quick sauted mushrooms and tomatoes over spinach.
- Combine the eggs, cream, fresh herbs, cheese, salt, and pepper in a bowl. Pour the egg mixture on top of spinach and veggies.
- Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.
I am participating in Indiana’s Family of Farmers Table Talk Series and received a gift in exchange for my participation.