BLT Quiche

Making quiche is something I like to make during the week. It’s such a great way to use up ingredients I have on hand, and I like that it’s quick and easy to reheat for those busy weekday mornings, afternoons, or evenings. I used a pre-made pie crust, but feel free to make a homemade pie crust if you have the time. There is something so tasty about this BLT combination–bacon, tomatoes, cheddar cheese, and spinach. Yum. This BLT quiche turned out light, fluffy, and so delicious. I especially loved the flavors of the smoky bacon bits, juicy tomato halves, and salty cheddar cheese. YUM!

BLT Quiche

Ingredients:

• 4 slices of bacon, cut into small pieces
• 1 pre-made pie crust
• 5 eggs, very well-beaten
• 1 ½ cups whole milk
• Sea salt and freshly cracked pepper, to taste
• 1 cup baby spinach, chopped
• 1 handful cherry tomatoes, halved
• 1 cup cheddar cheese, shredded

How to Make a BLT Quiche

Preheat the oven to 375 degrees.

Cook the bacon pieces in a skillet over medium heat until crisp and cooked. Place on a paper towel to drain grease.

Coat a pie pan with cooking spray, then carefully unroll the pre-made pie crust and place it in the pie pan. Crimp the edges.

Combine the eggs, milk, sea salt, and freshly cracked pepper, to taste, in a bowl and whisk until very well combined.

Sprinkle most of the spinach, a little crumbled bacon, a couple of tomato halves, and some shredded cheddar cheese in the bottom of the pie.

Add the well-whisked egg mixture. Sprinkle with the remaining spinach, bacon, tomato halves, and cheese on top.

Carefully place into the oven and bake for 40-45 minutes, or until the top is set and not wiggly and the eggs are cooked through. Don’t overcook!

Let the quiche cool for at least 15 minutes before slicing and serving. Enjoy.