The sharp tang of blue cheese and salty bite of bacon is what makes or breaks this recipe. I discovered this the hard way. I used packaged crumbled blue cheese and turkey bacon the first time I made it. There was no amount of hot sauce or ketchup that could give it enough flavor to qualify as passable.
I immediately consulted some of my more knowledgeable cheese fiend friends to do some trouble spotting. I thought I needed to use a blend of cheeses to enhance the flavor but could not figure out what would compliment the blue cheese. I’m pleased to report that the delectable Tenaya of Madame Fromage came to my rescue. Turns out the major culprit was the packaged crumbles. Tenaya suggested I pick up a chunk of Maytag blue cheese, create my own crumbles and give the recipe another try.
I suspected that another issue was the lack of fat contained in the turkey bacon. Don’t get me wrong. I love turkey bacon as a side dish or on a sandwich but it gets lost when it is mixed in with other stronger ingredients. I decided to abandon any effort for this recipe to be healthy and switched from turkey bacon to regular bacon.
The two changes completely altered the quiche. It went from forgettable to fantastic. DO NOT SKIMP ON THE CHEESE in this recipe. Also, embrace the salty, fatty joy of saturating this dish with copious amounts of regular bacon.
Adapted from Mr. Breakfast
Spinach, Bacon and Blue Cheese Quiche
1 deep dish pre-made pie crust
1/2 pound (approximately 8 slices) bacon – cooked crisp and crumbled
1/2 pound Maytag or other quality blue cheese, crumbled
3 large eggs, beaten
1 cup half and half
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
8 ounces frozen spinach, thawed and drained
Heat oven to 425 degrees.
Par-bake the pie crust by placing it in the oven for about 5 minutes until just lightly browned. Reduce oven temperature to 375 degrees.
Scatter the bacon pieces over the bottom of the pie crust. Sprinkle the cheese crumbles evenly over the bacon.
In a mixing bowl, combine the eggs, half and half, spinach and all spices. Stir well to combine.
Slowly, pour the liquid mixture evenly over the ingredients in the pie crust.
Bake at 375 degrees for 40 minutes or until a knife inserted in the center comes out clean.
Let the quiche set for 10 minutes at room temperature. Slice into wedges and serve.