Loaded Bacon Veggie and Cheese Quiche
Spinach, pepper, mushrooms, cheese, and bacon quiche!
Servings: 8
Equipment
- 2 pie pans
- 1 medium 1 large baking sheet
Ingredients
- 2 pie shells I like Trader Joe's pie shells
- 16 eggs
- 1 tsp kosher salt
- 1 tsp freshly cracked pepper
- 8 slices bacon
- 1 tbsp EVOO
- 3 bell peppers, chopped 1 red, 1 yellow, 1 orange
- 1 jalapeno optional
- ½ white onion, chopped
- ½ tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp kosher salt
- ½ tsp freshly cracked black pepper
- 1 cup mushroom, chopped white or crimini
- 2 tsp oregano, dried
- 2 cups spinach, chopped
- 1 cup mexican cheddar cheese, shredded
- 1 cup pepper jack cheese, shredded
- 1 avocado, sliced for garnish
Instructions
- Pie shells should be taken from the freezer and put in the fridge to thaw overnight, or removed from freezer 1.5 hrs before handling. Follow packaging instructions.
- Remove pie shells from the fridge 45 minutes prior to handling, follow packaging instructions.
- Preheat the oven to 400°F.
- Line a baking sheet with parchment paper and evenly space bacon on the baking sheet, be sure the bacon is lying flat and not overlapping. Put bacon in the 425°F oven for 10-15 minutes. You want the bacon to be crispy.
- Chop: 3 bell peppers, ½ of one onion, 1 cup mushrooms. If you want to add some spice, partially de-seed and dice the 1 jalapeno (optional).
- In a large pan, add EVOO (1 tbsp) over medium high heat. Add the onion and bell peppers and saute for 3-4 min, season with kosher salt (1 tsp) and freshly cracked pepper (½ tsp). Then add the roughly chopped mushroom, garlic powder (½ tsp), smoked paprika (1 tsp), saute until mushrooms and peppers are soft. Remove pan from heat and set aside.
- Remove bacon from oven and let cool.
- Preheat oven to 425°F.
- Line the pie pans with the thawed and pliable pie dough and make slits in the dough. Evenly sprinkle 1 tsp of the dried oregano into each pie shell (2 tsp total). Place the pie shells in newly preheated oven (425°F) and bake per package recommendations, about 15 min, or until edges are just starting to get lightly golden brown. TIP: I liked to place my pies on 1 large baking sheet, to easily remove pies from the oven without damaging the crust.
- Chop the spinach (2 cups) and set aside.
- Remove bacon from the baking sheet and pat excess grease. Roughly chop the bacon and set aside.
- Crack 14 eggs into a large bowl, add kosher salt (1 tsp) and freshly cracked pepper (1 tsp). Whisk eggs until smooth and uniform.
- Remove pie shells from the oven and let cool for about 5 minutes.
- Preheat oven to 375°F.
- Assembly: layer pepper mixture, spinach, cheese, bacon, pepper mixture, spinach, cheese and bacon. This allows for even distribution of all the ingredients.
- Slowly add the eggs to each fully loaded pie pan. TIP: use a fork to make a little crater in the very center of the pie, gently mix the eggs into the ingredients, and repeat in several areas until the pie pan is filled with egg.
- Repeat for the second quiche.
- TIP: I find that typically it takes about 7-8 eggs to fill each pie pan, so I like to start with the 14 eggs, and if I end up needing more egg to add to the mixture, I crack a few more eggs, whisk and add.
- Place the pie pans that are still on the large baking sheets in the oven for about 40 minutes, or until internal temp is 165°F.
- Best served with fresh sliced avocado.
- ENJOY!