SPINACH TURKEY BACON QUICHE RECIPE

I took some time off over the holidays to hang out with my family, and the first quarter of 2015 has gotten off to a hectic but great start. I’m so excited!

I’ve been traveling for work and working on a personal project that is very near and dear to my heart but has taken up much of my private time (more about this beautiful surprise later). But I could not stay away. I have so much to share, but you go first. 

I have been working on integrating more veggies into my life. My dishes are becoming greener, lighter, and healthier.

Like, I take more time NOW to figure out how to make my comfort food loves more healthful, you ’know? So over the holidays, there was an abundance of roasted pork, rice pudding, flan, Coquito, and heavy but dreamy food. 

However, there was also this magically amazing quiche we had for dinner, and my mouth remembers it cause it is still watering.

It was light, flavorful, and a nice break from the usual meat-centered meal. However, this quiche was to be taken seriously in its elegance, beauty, and incredible taste.

My Spinach Turkey Bacon Quiche was made up of several parts:

1. Crust

2. Turkey Bacon

3. Creamed Spinach using Marscapone Cheese

4. 6 eggs with a bit of cream

So for the crust, I stepped outside the box- a box of stuffing. I used Stovetop cornbread stuffing then I pressed it into the tart pan. Once I’d finished that, I baked it in the oven for 15 minutes. Then I layered the turkey bacon on the crust and the creamed spinach. 

Finally, I added my eggs and cream then it was in the oven for about 45 minutes. It was so delicious I had to share it with you guys. You all know that I instinctively measure every meal I eat or make at home to see if it will be something you all love.

I can’t be greedy and keep it all to myself!! It was one of those moments. The texture was sublime and perfectly seasoned, and that cornbread stuffing crust was amazing. Although, I plan on making a variation of this using a hash brown crust- YUM!

If you can’t resist, then, by all means, go ahead and use regular bacon as a substitute. I promise not to be made matcha. Regular bacon tends to get soft and spongy once it’s moistened; turkey bacon doesn’t have that issue. 

When I use bacon in my dishes, I use Hormel’s uncured, nitrite-free bacon for guilt-free enjoyment. This wonderful dish can be made for breakfast, of course, and be as impressive as if your kids want breakfast for dinner like mine sometimes do.

So you guys, this coming week, I’ll be doing a 7-day Plant Based diet, and I’m looking forward to it. It’s a detox week for me, and I start practicing cutting meat, dairy, and eggs from my diet. 

I’ve been doing a lot of research, so I can wrap my head around healthy eating and healthier substitutes for what I automatically reach. 

My breakfast and especially snacks are evolving. I thought that I could never be vegan, but you know what? I could be vegan for periods. We will see. Delicious and decadent vegan recipes are abundant, and I’m throwing my hat in the ring, folks. So stay tuned this coming week for some knock-your-socks-off vegan dishes, baby!

SPINACH TURKEY BACON QUICHE

• PREP TIME: 45 mins
• COOK TIME: 45 mins
• TOTAL TIME: 1 hour 30 mins
• Recipe type: American
• Cuisine: Breakfast
• Serves: 4 minutes 

INGREDIENTS

• One box of Stovetop Cornbread Stuffing
• One package of turkey bacon
• 3 cups of f frozen chopped spinach
• One tablespoon butter
• One 8-ounce container of mascarpone cheese or cream cheese
• Six eggs
• ½ cup cream
• salt and pepper to taste

INSTRUCTIONS

1. Preheat the oven to 350 degrees.
2. Make stuffing according to the directions on the box. Once it is cooked, begin pressing it into a 9-inch tart pan, ensuring it is even throughout, and pressing up the sides of the tart pan.
3. Place the tart pan into the oven for 15 minutes.
4. While the crust is baking, cook the package of turkey bacon until it is crispy but not too dark. Break into bite-sized pieces, then set aside.
5. Saute the spinach in a small saucepan with melted butter until the leaves are tender, then add the cream cheese, constantly stirring to incorporate it fully into the spinach; once the spinach is cooked, set aside.
6. Mix the eggs in a medium-sized bowl with the cream until fully incorporated. Add the salt and pepper.
7. Remove the tart pan from the oven and begin layering the cooked ingredients into the pan.
8. First, the bacon, then the spinach, and finally, pour the eggs.
9. Place the pan back in the oven for 45 minutes.
10. Rotate the pan for 20 minutes.
11. Insert a toothpick in the center of the quiche and remove it from the oven when the toothpick is dry.