There are many variants of quiche, including a wide variety of ingredients. Variations are, for example, quiche au fromage (quiche with cheese) and quiche aux champignons (quiche with mushrooms) or conventionally: florentine (spinach); provençale (tomatoes); and so on. I love the endless possibilities and the fact that it can be eaten hot, warm, room temperature or cold. This is perfect for a hot evening served with a salad.
10-inch piecrust or fresh pastry
1 1/2 cups whole milk
1 tsp salt
1 tsp ground white pepper
1 tsp ground nutmeg
4 eggs, whipped
1 cup spinach, cut thin
1/2 cup cooked and chopped bacon
1/2 cup shredded cheese, Monterey Jack or other
2 green onions, chopped
Preheat the oven to 350 degrees F (on low fan speed, if using convection). During this time, cover the bottom of the piecrust with aluminum foil and uncooked beans. Place the piecrust in the oven and bake (blind bake) for 10 to 12 minutes to allow the crust to cook. The crust should be light brown on the edges when removing from the oven.
During the cooking of the crust, whisk together the milk, salt, pepper, nutmeg and eggs in a bowl. After mixing the eggs, in a second bowl, blend together the spinach, bacon, cheese and green onions. Add half of the egg mixture to coat the ingredients, again mixing well. Next, add the mixture to the cooked crust then finish with the remaining egg mixture. Bake in the oven until the middle of the quiche is set, about 40 minutes.