A Fall Quiche Worthy Of Breakfast, Lunch And Dinner

There is something about the cool fall air and the falling leaves that brings out my inner Rachael Ray. 


While I spend the summer unable to muster the motivation for much more that a quick meal on the grill, the onset of fall fills me with a desire for warm casseroles and hearty meals. 


This week, as I prepared to visit friends for the weekend, I came across my mother-in laws quiche recipe and decided to give it a try.  I love her quiche and have tried it once before with rather disappointing results, so I realize that the idea of taking my second attempt to friends was a bit of a risk.  Still, I gave it a try and (thankfully) it turned out wonderfully. 


In fact, it turned out so well that I have eaten it for breakfast lunch and dinner and even with the last piece still in the refrigerator, the plans for more are under way.  I meant to make three and freeze one but that last one never made it to the freezer so I thought I would make a few more and get them into the freezer, for a last minute meal and so since the recipe is still on the counter,  I figured I would share it with you all.

Bacon and Spinach Quiche

16 slices of bacon-Cooked crisp and crumbled

1 onion-Diced and sautéed (I just throw it in the bacon grease)

(2) 9-inch pie crust- I have used both refrigerated and made my own

2c. shredded cheese-I use ½ Asiago and ½ smoked cheddar

10 oz frozen spinach-Thawed and drained

3 c. milk

6 eggs beaten

2 Tbsp all-purpose flour

Sprinkle half of the bacon, spinach, onion and cheese into the bottom of each pie crust.  Whisk the milk, eggs and flour and pour over the quiche filling.  Bake at 350 for one hour or until the center is set.