My Craze E Kicked Up Quiche
Elevate your next brunch with "My Craze E Kicked Up Quiche," a flavor-packed twist on a classic favorite! This 9-inch quiche features a buttery pre-made pie crust filled with a rich, custardy mixture of eggs, heavy cream, and milk. It’s loaded with sharp cheddar and tangy feta cheeses, savory crumbled bacon, and a vibrant medley of sautéed spinach, jalapeño, and red bell pepper. A dash of paprika and freshly minced garlic add depth, while a hint of spice from the jalapeño takes this dish to the next level. Perfectly baked to golden-brown perfection in just under an hour, this quiche is versatile enough for breakfast, lunch, or dinner. Serve it warm or at room temperature for a crowd-pleasing dish that combines comfort and creativity in every bite!
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Recipe Information
Ingredients
- 1 9-inch shell pre-made pie crust
- 5 large eggs
- 1 cup heavy cream
- 0.5 cup whole milk
- 1 cup shredded sharp cheddar cheese
- 0.5 cup crumbled feta cheese
- 0.5 cup cooked and crumbled bacon
- 1 cup chopped fresh spinach
- 1 medium diced jalapeño
- 0.5 cup diced red bell pepper
- 2 cloves minced garlic
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Place the pre-made pie crust into a 9-inch pie dish and set it aside.
Heat olive oil in a skillet over medium heat. Add the diced jalapeño, red bell pepper, and minced garlic. Sauté for 3-4 minutes until softened. Add the chopped spinach and cook for another 1-2 minutes until wilted. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the eggs, heavy cream, and whole milk until fully combined. Stir in the paprika, salt, and black pepper.
Spread the shredded sharp cheddar cheese evenly across the bottom of the pie crust. Top with the cooked bacon, sautéed vegetables, and crumbled feta cheese.
Pour the egg mixture over the filling ingredients, ensuring it spreads evenly. Sprinkle a little extra cheddar or paprika on top, if desired, for added color and flavor.
Place the quiche on the middle rack of the preheated oven and bake for 35-40 minutes, or until the filling is set and the top is golden brown. To test for doneness, insert a knife into the center—it should come out clean.
Remove the quiche from the oven and let it cool for 10-15 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
3876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 293.7 g | 377% | |
| Saturated Fat | 128.3 g | 642% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1497 mg | 499% | |
| Sodium | 6586 mg | 286% | |
| Total Carbohydrate | 155.3 g | 56% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 9.7 g | ||
| Protein | 136.0 g | 272% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 1409 mg | 108% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1801 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
