Prep 20 mins
Cook 45 mins
From Pioneer woman site. Absolutely delicious!
- 3 ounces weight cream cheese, Cut Into Small Cubes
- 9 slices bacon (1/2 Pound)
- 10 ounces weight box frozen chopped spinach, Thawed
- 3 whole eggs
- 1 1⁄2 cups heavy whipping cream
- 1 cup shredded swiss cheese
- 1⁄2 cup parmesan cheese
- 1 whole frozen deep dish pie shell
- NOTE: Keep your cream cheese in the refrigerator until ready to use! I’ll tell ya why later.
- Preheat your oven to 350.
- Start by frying up your 10 slices of bacon. I normally fry them 5 strips at a time.
- When finished and crispy, let them sit on paper towel while you fry up the other 5 pieces.
- When bacon is finished, let the strips just sit and hang out while you get the spinach ready.
- The next step is pretty IMPORTANT that’s why I made the word important in all caps.
- If you have worked with frozen chopped spinach before, you know it’s loaded with water. That’s what makes this next step pretty darn important.
- Make sure your 10 ounce box of frozen spinach is totally thawed. Over the sink or over a bowl, take out the spinach, 1/3 of it at a time, and literally use your hands and squeeeeeeze out the water. Just like you are squeezing out a sponge.
- Trust me, you DO NOT want all that yucky liquid messing up your beautiful quiche.
- Ok, now you are ready to mix everything all up.
- In your Kitchen Aid mixer or in a large bowl, put in your 3 eggs, heavy whipping cream, shredded Swiss cheese,the crumbled bacon, and grated Parmesan cheese.
- Mix together until all is incorporated. Don’t over mix.
- Now gently take your spinach, and separate it from the clumps that you squeezed them into, and place into the cream mixture. Carefully stir with a spoon to incorporate.
- Ok, now comes the twist . . . the extra little step that makes this quiche go from a good recipe to I think I see angels recipe.
- Take your cream cheese out of the refrigerator. It needs to be cool because it’s much much much easier to cut into cubes if it’s cold. Room temperature cream cheese is a no no if you want cute little cubes.
- Make the cubes about the size of a mini crouton. If you don’t know what that size is, then make them smaller than a dice. If you don’t know how big a dice is, then make them a bit smaller than a bouillon cube.
- Once you have cut up about 3 ounces of cream cheese into cute little cubes, very very very gently, fold them into your mixture.
- You DO NOT want to mash them up into the batter.
- What we want is wonderful little pillows of cream cheese, throughout the quiche. Like little surprise bites, that make you sit back, close your eyes, and go “oh my goodness”.
- Pour the mixture into the waiting frozen deep dish pie shell.
- Bake in a 350F preheated oven for 45 minutes.
- NOTE: Sometimes it’s a little tricky to tell when a quiche is done. I like to set my timer for 40 minutes and keep checking every couple minutes or so, but 45 minutes should be good.
- The key is to make sure, when you start to pull it out of the oven, that the middle is not moving or shaking.