Real Men DO eat Quiche!

One of our favorite places to shop has pepper crusted bacon. Seriously, once we tried that, I don’t think we can go back to plain or even maple.   If you don’t care for pork, you can always substitute chicken sausage for the bacon. Or in a big pinch? If you have some deli meat or ham, go ahead and dice it really fine.

If you don’t care for pork, you can always substitute chicken sausage for the bacon. Or in a big pinch? If you have some deli meat or ham, go ahead and dice it really fine.

But, for my King..yeah..he is a total bacon man.

Spinach Bacon Quiche Provencal

Ingredients

• 9-inch pie crust (store-bought is fine)
• 2 c. fresh spinach leaves, rinsed and patted dry
• 5 slices of bacon, cooked and drained
• 1 ½ c. freshly grated gruyere cheese
• 6 eggs
• ½ c. Half and Half
• 1 ½ tsp. Herbs de Provence
• 1 Roma tomato, sliced

Directions

1. Preheat oven to 350°.
2. Place pie crust in tart or pie pan. Crimp edges as desired.
3. Dock the crust (use fork to poke several holes in bottom of crust to keep it from rising while baking).
4. Par-bake crust for 10 minutes in preheated oven and remove from oven to cool.
5. After crust has cooled to the touch, layer spinach leaves evenly on the bottom of crust.
6. Crumble bacon and sprinkle evenly over spinach leaves.
7. Sprinkle grated gruyere evenly over bacon and spinach.
8. Crack all 6 eggs in a medium bowl.
9. Add Half and Half and add Herbs de Provence.
10. Whisk or beat until well combined.
11. Pour egg mixture over cheese.
12. Place tomato slices over top of quiche.
13. Bake 38-40 minutes or until edges turn slightly brown.
14. Remove from oven and allow to cool slightly before serving.

Quick Tip: If you do not have gruyere cheese, you can substitute for a sharp cheddar or pepper jack.

Photo and Recipe courtesy of Debbie Dillion of Joyful Kitchen