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Good food: Real men eat quiche

May 30, 2013


We got back from Cleveland this morning. We had a wonderful time, but we’re suffering some serious exhaustion. Because my brain isn’t working correctly or creatively, I decided to make one of my regular weeknight go-to meals: parmesan, bacon and spinach quiche. It’s not fancy or gourmet, but it is easy, tasty, and can be made ahead. As a bonus, J voluntarily ingests his vegetables when we have this meal.

J usually eats his with blueberries, but for a complete adult meal, I like to serve it with a green salad.


  • 6 eggs
  • 1/4 cup milk
  • 1/2 cup shredded parmesan
  • 10 – 12 slices of bacon
  • 3 cups baby spinach
  • Frozen pre-made pie crust


  • Cook bacon until crisp. (My favorite way to do this is in the oven. If you’ve never made bacon this way, you must try it. It’s so easy and clean, and the bacon cooks evenly.)
  • Cook baby spinach on stove top until wilted — about 5 minutes on medium-high heat.
  • In large bowl, beat eggs. Add milk, parmesan, crumbled bacon, and cooked spinach.
  • Pour egg mixture into pie crust.
  • Bake ~30 minutes at 375, or until cooked through and golden on the top. Check middle of the pie crust to make sure it’s firm. You can also use a butter knife in to see if it comes out clean.

I’ve made some variations on this meal, depending on what I have on hand. I like it with asparagus, ham and swiss. Ham, broccoli and Gruyère was also quite tasty.

P.S. – In homage to my hometown, here are 23 reasons to move to Cleveland (some real, some funny). I concur with the author when he says that Cleveland is “all kinds of awesome.”

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