This is an easy-to-follow, yummy and delicious must for any weekend breakfast.
• 6 to 8 pieces of bacon
• 3 tablespoons of roasted garlic
• ¼ cup of real maple syrup
• ½ cup finely chopped red onion
• 1 cup feta (prefer basil and tomato feta)
• 1 cup defrosted spinach
• 1 cup milk
• ¾ cup heavy whipping cream
• 4 eggs
• 1 store bought pie crust
Part 1: Caramelized bacon
Start by covering a cookie sheet with a layer of tinfoil, and lay the 6 to 8 pieces of bacon across the cookie sheet. Be sure to leave about a half-inch space between each piece. Now cover bacon with the ½ cup of red onions and spread the 3 tablespoons of roasted garlic evenly. Top it off with about a ¼ cup of real maple syrup, making a nice coating over the top of the bacon. Place in the oven at 375 degrees for around 50 minutes.
Part 2: Last bit of chopping
Once the bacon mix has cooked, chop all the bacon up into fine chunks, and with a spoon scoop the remaining garlic, onion, syrup mix off the cookie sheet and place in the bottom of the piecrust. Also add the chopped bacon to the pie crust.
Part 3: Mixing
In a medium sized mixing bowl, crack 4 eggs. Add 1 cup of milk and ¾ cup of heavy whipping cream. Mix with a fork thoroughly until all the yokes have blended completely.
Part 4: Add it all together
Add 1 cup defrosted spinach and a cup of crumbled feta to the piecrust. Then pour in egg/cream mix into the piecrust. Gently mix all of the ingredients together in the piecrust.
Part 5: Protect the crust
Tear 3 to 4 ½ inch tinfoil strips and cover the piecrust only- leaving the center of the quiche open.
Part 6: Bake it up!
Place the quiche in the oven at 375 degrees for 50 minutes. After which, take off the tinfoil around the crust, and place back in the oven for five more minutes to brown the crust. Once the last timer has gone off, poke the middle of the quiche with a toothpick; if it comes up clean the quiche is done. Let sit for five minutes to cool, and then enjoy.
Instead of the caramelized bacon, use a cup of defrosted bell peppers, and mix it up in a bowl with 3 tablespoons of garlic, ¼ cup of chopped red onion, and a ¼ cup of real maple syrup. No extra baking is required- simply add this mix to the piecrust, along with the rest of the ingredients.
Asking around on campus, many students agree, if quiche is easy to make, they would give it a try.
“Yes, absolutely I’d give it a try if it is quick and simple,” said Melinda Heltemes, a junior pre-journalism & mass communication major.
And the survey says the quiche is a hit.
“I don’t even like eggs that much,” said Kara Epple, a junior geology major, “but I love this quiche.”
The CU Independent or CUI for short is the student newspaper for the University of Colorado at Boulder. We cover News, Sports, Politics, Entertainment, and more. Our mission: to give the students at CU an online publication for students and by students, about the things we care about.
Student government allocated $17.7 million in student fees for the 2013-14 fiscal year to 15 CU Boulder departments Wednesday and Thursday nights in an annual public discussion that lasted over 12 hours.
The total budget is higher than fiscal... read more »
The University of Colorado men’s basketball beat the Arizona Wildcats 71-58 Thursday, healing a wound the left after teams’ previous encounter.
The last game on Jan. 3 was close, but ended with a ‘no’ call from the refs after a three... read more »