I’ve always loved Breakfast for Dinner (but honestly, who doesn’t?). Or do you call it Brinner? Either way, I’ll take breakfast/brunch food for any meal. I used to only consider waffles or straight up scrambled eggs Breakfast for Dinner fare until I recently realized that quiches are the perfect compromise to bridge the meal gap. Where have I been? The last few quiches I’ve made have been consumed solely at dinner alongside wine and a salad. I am especially in love with today’s bacon, potato, and spinach quiche recipe because I fooled myself into thinking it’s semi-healthy being filled with spinach and Greek yogurt + half and half (rather than straight up heavy cream, which I loooove). Also, I love it because I used precooked bacon which made prep time super speedy and prevented my house from smelling like bacon for days. Thank you, Costco. Nate considers any quiche sans tears a success and this concoction is a major winner. Oh did I forget to mention the shredded potatoes hiding inside? So sorry, you’ll definitely be into that.
- 1.5 cups all-purpose flour
- ½ teaspoon sea salt
- One stick (eight tablespoons) cold, unsalted butter
- Six tablespoons ice cold water
- Two tablespoons half and half
- 1.5 cups fresh spinach
- ½ cup chopped mushroom
- Five eggs
- Pinch ground nutmeg
- ⅛ teaspoon black pepper
- ¼ cup chopped green onions
- ¾ cup shredded gruyere
- ¼ cup shredded swiss cheese
- 1.5 cups shredded red potatoes
- ½ cup chopped bacon
- One cup half and half
- Two tablespoons plain Greek yogurt
- To make the crust, combine the flour and sea salt. Cut in the butter using two knives.
- Slowly add the ice water in 1-2 tablespoon increments and stir with a fork after every addition. Stop once the dough barely comes together. Then add in the half and half. Stir with a fork again until the dough comes together.
- On a well-floured surface roll out the dough to ¼" thick and lay in pie pan (I used a deep dish pan). Pinch onto edges. Cover with plastic wrap and refrigerate.
- Preheat oven to 425 degrees. Heat olive oil over medium heat and add spinach and mushrooms. Saute until the spinach is slightly wilted.
- Whisk eggs, half and half, and Greek yogurt together. Add in nutmeg, pepper, and salt. Stir in cheeses, bacon, and spinach mixture.
- Pour the filling into the prepared pie pan and bake for 45 minutes or until lightly browned and set in the middle.
