So here on the farm we have shared meals and take turns cooking. In the winter months, it is quieter and we take a break from making breakfasts and folks fend for themselves in the mornings. This week we started back up with community breakfast since we are getting back into our busy season. To kick off our first week teammate Laura made an amazing local quiche with a homemade crust that was so yummy we just thought we had to share! Check out the recipe for her spinach, bacon quiche with a potato nutmeg crust below!
Spinach Bacon Quiche
Makes one 9 inch pan
1/4 lb bacon
2 cups lightly packed baby spinach
2 cups milk
1 cup cheese
1⁄2 tsp black pepper
1 medium onion, minced
4 cloves garlic, minced
1/2 tsp salt
1 quiche crust
Chop the bacon into small pieces and cook in a frying pan. Add in the onions and garlic and continue to
saute. Once everything is cooked, stir in the spinach until it wilts and the water evaporates.
Beat the eggs and milk together with the salt and pepper. Add in the cheese, and the sauteed bacon
mixture.. Pour everything into the quiche crust. Bake a 325 for about an hour, or until nearly firm. Cool
for one hour before serving.
You can also make this a day ahead and either reheat or serve cold. If reheating, slice the quiche while
cool, then reheat for 10 minutes at 375.
Crispy Potato Nutmeg Quiche Crust
Makes one 9 inch pan.
4 cups potatoes, shredded
1 cup all purpose flour
1⁄2 tsp nutmeg
1⁄2 tsp salt
Rinse the shredded potatoes in water and squeeze out the starch until the water runs clear. Squeeze as
much water out of the potatoes as you can. Mix well with the other ingredients, and press into a buttered
9-inch pie pan. Bake at 400 F for 20-30 minutes, or until lightly golden. Add quiche ingredients and
bake at a lower temperature until the quiche is done.