4-6 strips of turkey bacon, fully cooked and then crumbled
2-3 T chopped onion
At least 1 C chopped fresh spinach or broccoli (will definitely need more if making crustless)
1 to 1 ½ C grated Monterey jack cheese
4 eggs
1 C milk
Salt and black pepper
Nutmeg, just a dash or two
Fresh rosemary, to taste (we use about a sprig or so), chopped
Grated parmesan or pecorino romano (freshly grated)
Fill a 9" regular depth glass or ceramic pie dish with the bacon, onion, veggies and jack cheese, mixed together. In a mixing bowl, beat eggs with milk, salt, pepper, nutmeg, and rosemary. Pour this over the ingredients in the pie dish (should nearly overflow; if not, add more veg and/or cheese). Top with a good, even coating of parmesan or romano. Bake at 350 for around half an hour, until a knife inserted at the center comes out clean (don’t confuse melted cheese on the knife with runny egg). Surface should look darker but not burned. Allow to rest 10 minutes before serving.
You can make any standard crust, or use a premade crust, if you like. We prefer it without.
Tip from my brother: this dish goes beautifully with oven-roasted potatoes, especially if making a crustless quiche. Dice regular or red potatoes, toss well with olive oil, salt, black pepper, plenty of fresh rosemary (chopped), and a little chopped onion. Bake in a glass baking dish, covered in aluminum foil (start these before the quiche goes in the oven), stirring occasionally. When they are almost done (when they’re done they should be falling apart), remove the aluminum foil, stir in a few chopped garlic cloves (optional), and return them to the oven for a few more minutes, uncovered. You can’t overcook them, they should have a slightly overcooked feel to them anyway, so start them early.
Tip from my brother: this dish also goes beautifully with a nice Pinot Noir.
