Quiche Vicki
Elevate your brunch game with Quiche Vicki, a savory classic packed with vibrant flavors and gourmet appeal! This delightful recipe combines a flaky, buttery pie crust with a rich and creamy custard base made from eggs, heavy cream, and milk. Each bite is layered with the nutty decadence of Gruyere cheese, smoky crumbled bacon, and a medley of sautéed onions, red bell peppers, and fresh spinach. A touch of ground nutmeg ties it all together, creating a perfectly balanced dish. Beautifully golden and deeply satisfying, this quiche is ideal for weekend brunches, holiday gatherings, or even weekday meals. Simple to prepare and designed to impress, Quiche Vicki is your answer to an easy yet elegant dish that serves up to six with minimal effort.
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Recipe Information
Ingredients
- 1 store-bought or homemade pie crust
- 4 large eggs
- 1 cup heavy cream
- 0.5 cup whole milk
- 1 cup shredded Gruyere cheese
- 6 slices cooked and crumbled bacon
- 1 cup chopped fresh spinach
- 0.5 cup diced onion
- 0.5 cup diced red bell pepper
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.125 teaspoon ground nutmeg
Instructions
Preheat your oven to 375°F (190°C).
Roll out the pie crust and press it into a 9-inch pie dish. Trim any excess overhang and crimp the edges. Prick the bottom of the crust with a fork to prevent it from puffing up.
Blind-bake the crust: Line the pie crust with parchment paper or aluminum foil, then fill it with pie weights or dried beans. Bake for 10 minutes, then remove the weights and bake for another 5 minutes. Set aside to cool slightly.
In a medium skillet over medium heat, sauté the diced onion and red bell pepper for 3-4 minutes, or until softened. Add the chopped spinach and cook for 1-2 minutes, just until wilted. Remove from heat.
In a mixing bowl, whisk together the eggs, heavy cream, and milk until well combined. Stir in the salt, black pepper, and nutmeg.
Spread the sautéed vegetables evenly over the bottom of the pre-baked crust. Sprinkle the crumbled bacon and shredded Gruyere cheese on top of the vegetables.
Pour the egg mixture over the filling, making sure it is evenly distributed.
Place the quiche in the oven and bake for 40-45 minutes, or until the center is set and the top is lightly golden brown.
Remove from the oven and allow the quiche to cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 577 mg | 25% | |
| Total Carbohydrate | 6.4 g | 2% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 2.7 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 223 mg | 17% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 240 mg | 5% | |
*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.
