Pi Day QuicheMarch 19, 2012 at 8:08 AM | Posted in I am creative., Sometimes I cook. | Leave a comment
Tags: Pi Day, quiche
This is the quiche recipe I cobbled together for our Pi Day celebration at work, which won Best Pi(e)-Themed Entry. My inspirations were these two recipes + buying the fewest additional ingredients as possible. What can I say—frugality breeds creativity.
Yields two quiches.
Smoky Spinach Quiche (with Bacon and Cheese)
2 frozen deep-dish pie crusts (or homemade, if that’s your thing)
4 oz. cream cheese, softened (would’ve used Neufchâtel if I had it)
⅓ c. mayonnaise (I used light)
5 oz. Swiss cheese, grated
10 oz. smoked Gouda, grated (I used a reasonable facsimile)
⅔ c. evaporated milk (I used fat free)
16 oz. frozen chopped spinach, thawed and wrung dry
2 oz. cooked & crumbled bacon (I used pre-packaged)
½ tsp. Ozark seasoning (equal amount S+P would work)
2 Tbsp. dried minced onion
1. Bake the crusts for 5–7 minutes as directed on the package (e.g., pokes holes, etc.). Get the quiche mixture ready while that’s going on. Turn the oven to 400°F when the crusts come out so it is preheated for the quiches.
2. Beat cream cheese until it’s loosened up, then beat in mayo, and then beat in evaporated milk.
3. Beat in the eggs one at a time, making sure everything is coming together well.
4. Add the seasoning and onion, then beat until combined.
5. Pour half of the quiche mixture into each pie crust.
6. Spread half of the spinach into each pie crust, taking care to separate the clumps as much as possible.
7. Sprinkle half of the bacon into each pie crust.
8. Sprinkle half of the smoked Gouda into each pie crust, then half of the Swiss. Press down a little to pack it in.
9. Bake both quiches at 400°F for 25–30 minutes. I had to cover the crusts with foil about halfway through to stop them from getting too dark.
10. Remove, allow to cool, and serve hot or at room temperature.