Paula Deen’s savory quiche recipe is my go-to when I need to whip up a quick brunch. It’s a crowd-pleaser and always tasty:
6 large eggs, beaten
1 ½ cups heavy cream
Salt and pepper
2 cups chopped fresh baby spinach, packed
1 pound bacon, cooked and crumbled
1 ½ cups shredded Swiss cheese
1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate
Preheat the oven to 375 degrees F.
Combine the eggs, cream, salt and pepper in a food processor or blender. Layer the spinach, bacon and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.