Dutch Oven Quiche

I have heard it said that real men don’t eat quiche. I am not sure about that, but I do know that the women in your life would really like a piece of quiche, and this quiche is fantastic! By combining eggs, cream, cheese, spinach and bacon, it is an absolute delight. In fact, we just might make a quiche lover out of you as well!

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Dutch Oven Quiche

Pie Crust (See Note)
2 eggs
1 c heavy cream
pinch salt
pinch nutmeg
pinch sugar
pinch red pepper
pinch black pepper
1 c Swiss cheese, grated
1/2 c cheddar cheese, grated
5 oz. frozen chopped spinach, cooked squeezed dry
1/2 lb. bacon, cooked crisp and crumbled
Garlic to taste
Buttered bread crumbs

Prepare pie crust by letting it sit out to dry while preparing quiche.  Smear the bottom of the crust with a little softened butter along with a little Worcestershire sauce. Combine the cheeses and layer ½ on the bottom, topped with spinach, bacon, garlic and then the remaining cheese. Mix eggs, cream and spices. Pour the egg mix over layers. Top with buttered breadcrumbs. Place a 9″ round cooling rack in the bottom of a 12″ Dutch oven and set the pie tin on the rack. Bake at 350 for 40 – 50 minutes or until a knife comes out clean.

Note: Pie tins can be very different in size and depth.  I use a 9″ deep, frozen pie shell from the store. Some are deeper than others.  If the quiche looks shallow, just add a little more cream or an additional egg and some cream. Remember the quiche will rise so don’t fill it too full. The cooling rack lifts the pie tin of the bottom of the oven and allows for air circulation.

Source:  3GuysOutside

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Quiche
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Prep time: 
Cook time: 
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Serves: 6 servings
 
I have heard it said that real men don't eat quiche. I am not sure about that, but I do know that the women in your life would really like a piece of quiche, and this quiche is fantastic! By combining eggs, cream, cheese, spinach and bacon, it is an absolute delight. In fact, we just might make a quiche lover out of you as well!
Ingredients
  • Pie Crust (See Note)
  • 2 eggs
  • 1 c heavy cream
  • pinch salt
  • pinch nutmeg
  • pinch sugar
  • pinch red pepper
  • pinch black pepper
  • 1 c Swiss cheese, grated
  • ½ c cheddar cheese, grated
  • 5 oz. frozen chopped spinach, cooked squeezed dry
  • ½ lb. bacon, cooked crisp and crumbled
  • Garlic to taste
  • Buttered bread crumbs
Instructions
  1. Prepare pie crust by letting it sit out to dry while preparing quiche. Smear the bottom of the crust with a little softened butter along with a little Worcestershire sauce. Combine the cheeses and layer ½ on the bottom, topped with spinach, bacon, garlic and then the remaining cheese. Mix eggs, cream and spices. Pour the egg mix over layers. Top with buttered breadcrumbs. Place a 9" round cooling rack in the bottom of a 12" Dutch oven and set the pie tin on the rack. Bake at 350 for 40 - 50 minutes or until a knife comes out clean.
  2. Note: Pie tins can be very different in size and depth. I use a 9" deep, frozen pie shell from the store. Some are deeper than others. If the quiche looks shallow, just add a little more cream or an additional egg and some cream. Remember the quiche will rise so don't fill it too full. The cooling rack lifts the pie tin of the bottom of the oven and allows for air circulation.

 

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