Monday, December 15, 2008

Spinach and Egg Pie with Bacon

My daughter ate a healthy meal tonight. Usually one has to point out that dessert is conditional on eating at least a serving of dinner, including vegetable, but tonight she ate so much dinner she had no room for pumpkin pie (a first in this house).

This Spinach and Egg Pie is basically a quiche, except it makes its own crust. I have been experimenting with variants on such egg pies; this is my most successful by far:


* 5 pieces bacon
* 1/2 yellow onion

* 8 large eggs
* 3 Tbsp flour
* 1 oz. parmesan, grated
* 1/2 cup milk
* 1/4 tsp salt
* 1/8 tsp nutmeg
* 2 grinds pepper

* Butter

* 2/3 bag of fresh baby spinach

* 2 oz. cheddar


* Preheat oven to 375F. (Or 340F if you don’t have a microwave.)
* Put steamer on stove with water to boil.

* Put bacon in skillet at medium.
* Finely chop onion and fry with bacon

* Remove the onion bits when lightly browned, to cool.
* Chop the bacon when cooked.
* Meanwhile, combine egg group 7 ingredients in bowl.

* Add cooled onion to egg bowl.
* Puree with immersion blender, or whisk (if eaters don’t mind little pieces of onion).

* Butter 2 liter Pyrex pan (11” * 7”)

* Pour a thin layer of egg mixture into pan, put in oven until set.

* Meanwhile, steam the spinach until just limp.

* Add bacon on top of set egg layer
* Add spinach on top of bacon.
* Pour rest of egg mixture over spinach.
* Grate cheddar on top.

* Microwave for 2 minutes on high, turn and microwave a second 2 minutes.
* Bake for 15 minutes at 375 F, then check for doneness.
(If no microwave, instead cook at 340 F for 30 minutes).