Happy New Year! I know it’s 4 months late….BUT I am sooo hoping you are all making the best of this wonderful year. I took some time off over the holidays to just hang out with my family and the first quarter of 2015 has gotten off to a very busy but great start. I’m so excited!
I’ve been traveling for work and have been working on a personal project that is very near and dear to my heart but has taken up a lot of my private time (more about this wonderful surprise later). But I could not stay away. I have so much to share with you all, but you go first. So what’s new witchu? I have been working on integrating more veggies into my life. My dishes are becoming greener, lighter, healthier.
Like I take more time NOW to figure out how can I make my comfort food loves more healthful, y’know? So over the holidays there was an abundance of roasted pork, rice pudding, flan, Coquito of course, you know heavy but dreamy food, but there was also this magically amazing quiche we had for dinner and my mouth remembers it cause it is still watering.
It was light, loaded with flavor and a nice break from the usual meat-centered meal. This quiche was to be taken seriously though, in its elegance and beauty and incredible flavor.
My Spinach Turkey Bacon Quiche was made up of several parts:
2. Turkey Bacon
3. Creamed Spinach using Marscapone Cheese
4. 6 eggs with a little cream
So for the crust, I definitely stepped outside the box- box of stuffing that is. I actually used Stovetop cornbread stuffing then I pressed it into the tart pan. Once I’d finished that, I baked it in the oven for 15 minutes. Then I layered the turkey bacon on top of the crust and then layered the creamed spinach on top of that. Finally, I added my eggs and cream then it was to the oven for about 45 minutes. It was so delicious I had to share it with you guys. I hope you guys all know that I instinctively measure every meal I either eat out or make at home to see if it will be something you all will love.
I just can’t be greedy and keep it all to myself!! This was one of those moments. The texture was sublime, it was perfectly seasoned and that cornbread stuffing crust was amazing. Although, I plan on making a variation of this using a hash brown crust- YUM!
If you just can’t resist then by all means, go ahead and use regular bacon as a substitute, I promise not to be made atcha. Regular bacon tends to get soft and spongy once it’s moistened, turkey bacon doesn’t have that issue. When I do use bacon in my dishes, I like to use Hormel’s uncured, nitrite-free bacon for guilt-free enjoyment.This wonderful dish can be made for breakfast, of course, and be as impressive or if your kids want breakfast for dinner like mine sometimes do.
So you guys, this coming week I’ll be doing a 7-day Plant Based diet and I’m really looking forward to it. It’s a detox week for me and I start practicing how to cut meat, dairy and eggs from my diet. I’ve been doing a lot of research so I can just wrap my head around different ways of healthy eating and healthier substitutes for what I automatically reach for. I can tell you that my breakfast and especially snacks are evolving. You know, I honestly thought that I could never be vegan but you know what? I definitely think I could be vegan for stretches of time, y’know? We will see. There is just such an abundance of delicious and rich vegan recipes and I’m definitely throwing my hat in the ring folks. So stay tuned this coming week for some knock-your-socks off vegan dishes baby!
- 1 box of Stovetop Cornbread Stuffing
- 1 package of turkey bacon
- 3 cups of f frozen chopped spinach
- 1 tablespoon butter
- 1 8-ounce container of marscapone cheese or cream cheese
- 6 eggs
- ½ cup cream
- salt and pepper to taste
- Preheat the oven for 350 degrees.
- Make stuffing according to the directions on the box. Once it is cooked, begin pressing it into a 9-inch tart pan making sure it is even throughout and pressed up the sides of the tart pan.
- Place tart pan into the oven for 15 minutes.
- While the crust is baking, cook the package of turkey bacon until it is crispy but not too dark. Break into bite-sized pieces then set aside.
- Saute the spinach in a small sauce pan with melted butter until the leaves are tender then add the cream cheese stirring constantly to incorporate fully into the spinach. Once the spinach is cooked, set aside.
- Mix all of the eggs in a medium-sized bowl with the cream until fully incorporated. Add the salt and pepper.
- Remove the tart pan from the oven and begin layering the cooked ingredients into the pan.
- First the bacon, then spinach and finally pour the eggs.
- Place the pan back in the oven for 45 minutes.
- Rotate the pan in 20 minutes.
- Insert a toothpick in the center of the quiche and remove from the oven when the toothpick is dry.