Creamy Lobster Bacon Spinach Quiche Recipe 435

SPINACH AND BACON QUICHE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop when cool.
• Fit the pie crust into a 9-inch pie dish, and set aside.
• In a bowl, whisk together the eggs, cream, salt, black pepper, Worcestershire sauce, and hot pepper sauce. Spread the spinach into the bottom of the pie crust; top with bacon, Cheddar cheese, and green onion. Pour the egg mixture over the filling, and sprinkle the quiche with Parmesan cheese.
• Bake in the preheated oven until the top is lightly puffed and browned, and a knife inserted into the center of the quiche comes out clean, 35 to 45 minutes.

CREAMY LOBSTER BACON SPINACH QUICHE RECIPE - (4.3/5)

Steps:

• Begin with making lobster stock. In a small pan add lobster with 1/2 cup of water cover simmer 10 minutes on low. Remove lobster, remove shells return shells to pan uncovered simmer on very low for 30 minutes ...viola lobster stock Prep 10 x 3 inch quiche pan with crust In a large bowl mix eggs, add all the following ingredients save the lobster for last so it does not break up when stirring. Bake 10 minutes in a preheated 400 degree oven, reduce to 350 bake another 40-50 minutes when center of quick=he has risen the quiche will be done. Let cool for at least a half hour. Serve

SPINACH & BACON QUICHE

Steps:

• Preheat Oven to 375 degrees.
• Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.

LOADED SPINACH BACON QUICHE

Steps:

• Shred one large or two medium russet or Yukon gold potatoes using a box shredder until you have a cup and half of shredded potatoes. Prepare the potatoes by rinsing off excess starch then removing as much moisture as possible by spreading the potatoes out evenly on top of the paper towel and adding a layer of paper towel on top and pressing down on the potatoes to remove as much water as you can. Note: you can also use a cheesecloth too!
• Place a skillet over medium-high heat and add the EVOO and butter; when the oil is hot and the butter is melted, add the shredded potatoes and sauté for three minutes; we do this to 1. soften the potatoes, 2. more moisture will be removed by sautéeing the potatoes, and 2. to brown the shredded the potatoes just a little bit before adding them to the quiche.
• Crack five eggs into a large bowl and add the half & half. Use a wire whisk and whisk the mixture until the eggs and half & half are well-combined. Add the prepared shredded potatoes, chopped baby spinach, shredded smoked Gouda cheese, crumbled thick-cut bacon, diced ham, minced garlic, and three-quarters of the chopped green onions. Use the wire whisk to mix all of the ingredients.
• Preheat the oven to 400° and line the pie shell with parchment paper. Add the 1 1/2 cups of dry beans or pie weights, bake the pie shell on the middle rack for fifteen minutes, or until the edges are lightly brown. Remove the parchment paper along with the dry beans or pie weights. Using a fork, prick the bottom of the pie shell and return to the oven, and bake for an additional 5-8 minutes. Open the oven and slide-out the middle rack and fill the pie shell with the quiche mixture. To keep the pie shell edges from over-browning cover with aluminum foil or use a pie crust shield.
• Bake the quiche for forty minutes or until the quiche, has set.
• Remove the quiche from the oven and allow the quiche to cool for about fifteen minutes.
• Serve.

HEARTY BACON-SPINACH QUICHE

Steps:

• Combine ingredients.
• Pour into pastry-lined quiche dish or uncooked pie crust.
• Bake at 400° for 40 minutes or until middle is done.
• Serves 6 to 8.

QUICHE WITH BACON AND SPINACH

Steps:

• Prepare pie crust per recipe instructions. Par-bake pie shell at 400°F for 10 minutes or until it just begins to brown.
• Saute bacon until crispy and then cool on paper towels to absorb the grease. Saute onions and garlic in the leftover bacon grease until the onions become translucent. Add mushrooms and cook until they are golden brown. Add spinach and stir it into the other ingredients. The spinach should wilt in only a few minutes. Remove from heat, add bacon, and allow to cool to room temperature.
• Whisk together the eggs, half and half, and cheeses. Add salt and pepper. Poor filling ingredients into pie shell and cover with egg mixture. Sprinkle with additional cheese, if desired. Bake at 375°F for 35 minutes or until the eggs are set. Serve hot or at room temperature.