OK, this isn't a real quiche. A quiche involves a crust. This is more like a frittata with more cream than usual. But let's not quibble. Mix up the eggs and cream, fry a little bacon, combine them in the pan with spinach, and cook for about 20 minutes. How sweet, er, savory, is that?
With the herbal tastes of spinach and green beans, choose a grassy sauvignon blanc from California or New Zealand.
Makes 4 servings
4 strips bacon, chopped
1/2 red onion, chopped
1 box (10 ounces) frozen chopped spinach, thawed, water squeezed out
1/2 cup whipping cream
1/2 teaspoon salt
1/2 teaspoon each: freshly grated nutmeg, freshly ground pepper
1/2 cup panko crumbs, optional
2 tablespoons melted butter or olive oil, optional
1. Cook bacon over high heat, stirring, in oven-safe skillet until crisp, about 2 minutes; remove to paper towels. Add onion to skillet and cook, stirring, until golden, 4 minutes. Stir in spinach, heat.
Meanwhile, heat broiler. Beat together the eggs, cream, salt, nutmeg and pepper in a medium bowl. Stir in cooked bacon. Stir mixture into skillet. Cook over medium heat until eggs are set at the edges, about 7 minutes. Transfer to broiler and broil until eggs are almost set in the middle, about 5 minutes.
Meanwhile, toss panko crumbs with melted butter. Sprinkle crumbs over eggs and return to oven. Bake until set, 4 minutes. Let cool 5 minutes. Cut into wedges.
Note: Try other tender greens in place of spinach, such as arugula. In place of nutmeg, try a handful of chopped, fresh herbs: thyme, tarragon or chives.