Tag Archives: quiche

Mushroom Spinach Turkey Quiche with Stuffing Crust

This quiche recipe is the perfect use for Thanksgiving leftovers! Use stuffing as the crust, then mix some turkey in with eggs for a delicious breakfast!

Mushroom Turkey Quiche with Stuffing Crust

The week of Thanksgiving is upon us and visions of turkey, stuffing and mashed potatoes are dancing through my mind!

Read the full post here!

Spinach, Goat Cheese and Bacon Frittata

A bag of spinach, a carton of eggs and a package of bacon, what to do, what to do?? It’s sounding like my Italian ancestors version of an omelet is about to happen!  Yes, if you were wondering what exactly a frittata was or what the difference between a frittata and quiche were, you are not alone!  So in the simplest terms: a quiche has a crust (usually) and more liquid than egg, where as a frittata has more egg than liquid and no crust, there it is!

So whether you just learned your fun fact of the day or not, you’re about to dive into a delicious recipe for this Italian crust-less egg dish!

Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients (serves 4)

  • 6 slices bacon
  • 8 eggs
  • 1/4 cup milk
  • 1 tsp kosher salt
  • 1 tsp pepper
  • 1 tsp olive oil
  • 1/2 onion
  • 1/2 red pepper
  • 3 cups spinach
  • 2 oz goat cheese
  • 1 avocado

Start by frying up the bacon.

Don’t mind those extra couple slices of bacon.  Those are for…. someone 😉 Fry until crispy then drain the grease, crumble and mix together with the eggs, milk, salt and pepper.

Next, heat the olive oil in a sauté pan and add the onion and red bell pepper.

Sauté for 2-3 minutes then add spinach and sauté for an additional 3 minutes.

I know that looks like a LOT of spinach, but I promise it will cook down!

See, I promised 🙂

Next, add in the egg and bacon mixture.

Let cook for 2 minutes then crumble the goat cheese on top.

These chunks of goat cheese add an amazing creamy surprise in the middle of the Frittata!  Now cook on the stove for 5 minutes, then move into the oven to finish cooking at 400° for 10 more minutes.  Remove from the oven and voila!

I sliced the Frittata into pieces, topped with avocado and served with homemade rosemary focaccia bread!

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♣ Vegetarian Option: Omit the bacon.

♦ Gluten Free Option: Omit the rosemary focaccia bread.