When it comes to quiche, we, the residents of Chez Carr, are avid fans. And because I love to try new ways of presenting this perennial favorite, I play mix and match with ingredients as often as I make quiche. Sometimes the combination of ingredients work, sometimes, not so much. Oh, the quiches are still edible. But they simply don’t deliver the fantastic result I was striving so hard to achieve. But last night’s quiche was a winner. And therefore, worthy of this post.

But really, there is nothing new or inventive about the ingredients I chose to use. I had Jarlsberg cheese that needed to be consumed. And bacon, green onions, and baby spinach available and willing to be a part of the adventure.

So, bottom line, there are no screaming new taste sensations to be experienced when biting into this quiche. But there are old favorites in combination that make you want to stand up and shout hallelujah! (Wait, that was me who stood up and shouted hallelujah. You, I’m sure, are much more refined and dignified!) Anyway – what I’m trying to relate, in my own idiosyncratic way, is that this recipe produced a really good quiche! (I really must learn to tell a story in fewer words!)

So, if you too are a quiche lover, consider giving this recipe a try. The dish is easy to prepare, contains everyday ingredients, and everyone will love it. It contains bacon!

As always, have fun in your kitchen. Keep trying new recipes, but don’t forget about your old favorites.

And don’t let anyone ever tell you that real men don’t eat quiche. The men I know LOVE quiche. And they are as real as men get! And as wonderful, I might add. (You know who you are!)

Peace and love to all.

8-inch pie crust, unbaked and set in pie plate  

10 slices thick, meaty bacon, chopped and cooked until crisp

2 c. grated Jarlsberg cheese (or Swiss, Gruyère, Emmental, etc.)

⅓ c. sliced green onions

2 c. chopped baby spinach  

¾ c. milk (whole milk is best)

¼ c. half & half

4 lg. eggs

freshly ground black pepper

dash ground nutmeg

Scatter half of the cooked bacon over pie crust. Then layer half the cheese, half the greens onions, and half the spinach on top of that. Then repeat until all the bacon, cheese, green onions, and spinach are in the pie pan.

Whisk the milk, half & half, eggs, and black pepper together. Pour liquid mixture over all. Sprinkle with nutmeg. Cover edges of crust with thin strips of aluminum foil.

Bake in a pre-heated 325-degree oven until filling is set, about 45 minutes. Remove aluminum foil and bake for another 5 minutes.

Remove from oven and allow to sit for about 5 minutes before serving.