Have you ever had one of those evenings where you really crave something but you just don’t have the energy to make it?
Yep, me too! It happened last week. I wanted a BLT, but we ran out of bread and the lettuce was a little brown. I didn’t want to go to the store. I wanted to put on sweatpants and settle in for the evening. So I scoured my fridge.
We had eggs, spinach and a frozen pie crust. Oh, and bacon. We are NEVER without bacon!
I also found a tomato rolling around in the back of the veggie drawer. Hmmmm…….
That is how the BLT Quiche was born.
1 frozen deep dish pie crust
1/4 cup half and half
1 medium tomato, chopped
1 shallot, chopped
1 C. fresh spinach, chopped
1/2 C. shredded sharp cheddar cheese
salt and pepper
Preheat oven to 450 degrees, or according to the pie crust package. Cook empty pie crust for about 10 minutes and remove to cool. (I always do this. It makes the bottom more flaky and less gooey.)
While the crust is in the oven, whisk together the eggs and half and half. Add salt and pepper to taste. Mix in the remaining ingredients leaving a little cheddar aside to sprinkle on top.
Pour the mixture into the pie crust and sprinkle the top with the last little bit of cheese.
Bake for 40 minutes or until the entire center has set. Allow to cool 5 minutes before serving.
Even better than how easy this was is the fact that the leftovers are great for breakfast!