Sunday, January 10, 2016

Gluten Free Twist on a Guest Favorite Breakfast Dish: Bacon and Spinach Two Cheese Quiche

Loved the Willis Graves' Three Cheese Tart or The Meat-Lovin' Man's Quiche, but you are now gluten-free? A former guest had to omit gluten and tweaked the recipe to be just as satisfying but without the crust. She made the following modified version at home and snapped a quick phone photo of the result...


Gluten Free Twist on the Willis Graves' Three Cheese Tart: 
Bacon and Spinach Two Cheese Quiche

4 bacon slices, cooked and cut into small pieces
2 large handfuls of baby spinach, chopped into small pieces
glug glug white whine
1 cup shredded Parmesan cheese
half a square block (approximately 4 ounces) Gruyère cheese, shredded
4 eggs
3/4 cup heavy cream
1/4 cup half and half
Dash ground cayenne red pepper for a little kick
Two springs fresh thyme, leaves removed and chopped
Six or seven leaves of fresh rosemary, chopped fine
Couple shakes of Penzey's Italian herb blend
1 tablespoon chopped fresh parsley
Freshly cracked black pepper to taste

Preheat oven to 400 degrees. Place four strips of bacon on a cookie sheet that is placed inside a rimmed baking sheet, and add to preheated oven. After six minutes rotate the sheet halfway. After another six minutes, remove the bacon and squeeze in paper towels to remove extra grease. Chop into bite-size pieces. Turn oven down to 350 degrees.

While the bacon is cooking, take the chopped spinach and add to a small saucepan over medium heat. Add a "glug glug" pour of white wine (we used a chardonnay) to the saucepan and let it come to a boil and cook down the spinach for a few minutes. Drain remaining liquid.

Spread the cooked spinach and bacon in the bottom of a pie dish. Add the cheeses on top.

In a separate bowl, mix eggs, heavy cream, half and half, fresh herbs, Italian herb blend, and cayenne pepper. Be careful with the cayenne pepper.

Slowly pour egg mixture over pie, sprinkle the fresh parsley on top, and then add a couple turns of freshly cracked pepper.

Bake at 350 degrees for 45 minutes.

Yield: 6 servings.

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