Spanish quiche torta- for non-quiche lovers!

We have a ton of eggs from our little chickens and can't believe they are still laying through the winter. We even got a double yoked giant the other day!

I decided what better use of these yummy eggs then to make a quiche torta. It's similar to the one's I've made in the past, but I added a few different ingredients.

This recipe makes 2 and freezes beautifully..

2 pie crusts
3 yukon gold potatoes
1 C. shredded cheese
1 1/2 C. frozen chopped spinach
1/2 C. frozen sliced roasted peppers (I bought these from Trader Joe's)
1 package of thick cut bacon
1 c. sliced mushrooms (crimini work well, but use whatever you've got)
1 diced onion
salt and pepper to taste
1 tsp. Italian seasoning
8 eggs

Preheat oven to 350. Line 2 pie plates with a pie crust. Bring a pot of water to a boil, while the water boils, peel and dice potatoes in the Vidalia chopper on the small dice, and boil potatoes for 4 minutes. Remove from water and sprinkle with salt, pepper and Italian seasoning. Set aside. Add frozen spinach, peppers and shredded cheese.

Using kitchen shears, cut bacon into small pieces and cook in a pan on medium high heat until crisp, this should take about 8 minutes. Drain and add to the potatoes. Remove bacon drippings from the pan, leaving about 1 Tbs. remaining. Saute onion in pan for 2 minutes and add mushrooms. Saute until mushrooms have browned, about 3 more minutes. Remove and add to bowl.

Crack eggs into a separate bowl and season with salt, pepper and a little Italian seasoning. Whisk until well combined and add to vegetable mixture. Stir gently to combine, and pour equal amounts of mixture into each pie plate.

Bake for 25-30 minutes until the center is set and feels firm to the touch.

I love this torta because I am not a big fan of very eggy quiches, this one is full of vegetables and the finely diced potatoes add body to the dish. We ate it with a side of fruit salad.

This dish could easily be made vegetarian by omitting the bacon.

Spanish quiche torta

We officially have a dozen eggs from our chickens so I decided to make a quiche. I don't love quiches that are overly eggy so I combined a quiche with a Spanish Torta which has potato in it. This recipe made 2 quiches and turned out amazing!

Here's the recipe:

2 pie crusts (store bought is fine)
1/2 lb. bacon
1/2 onion, finely chopped
5 C. fresh baby spinach
1 potato, peeled, and chopped into small cubes
1/2 C. shredded cheddar cheese ( Feta would be a delicious substitute!)
8 eggs
3/4 C. fat-free milk
salt and pepper

Preheat oven to 350.

Cook bacon in a large pan on medium high heat. While the bacon cooks, snip it into pieces with scissors. It should take 8-10 minutes. While the bacon cooks, boil the potato cubes in another pot until cooked through, about 10 minutes. The bacon should be cooked through but NOT crisp. Drain bacon and remove from the pan. In the same pan saute onions for 4 minutes then add all of the spinach a handful at a time until the spinach has cooked down. This only takes a minute.

Whisk eggs and milk together, then add a pinch of salt and a good big pinch of ground black pepper. Add onion and spinach mixture, cooked potato, shredded cheese and crumbled bacon. Whisk together and pour half of the mixture into each pie shell.

Bake for 35 minutes or until quiche is springy and firm.

Quiche freezes beautifully and is delicious for breakfast, lunch of dinner with a salad of fresh arugula, peas, cherry tomato, lemon juice, salt and pepper

Spinach, cheese and bacon quiche

I made a delicious quiche last night that I wanted to share with you. For those of you who are watching your "carbs" this is just about 0.

Saute 1 diced onion in 2 tbs. olive oil in a large nonstick pan on high for 5-6 minutes or until onion begins to turn golden.

While onion sautes, cut 1 package of thick cut bacon with scissors, to make about 2" little pieces.

Remove onion from the pan, and add cut bacon. Cook on medium high heat until bacon is cooked though, about 7 minutes. Remove with a slotted spoon on a plate lined with paper towels. The bacon should be cooked through, but not overly crunchy.

Remove bacon fat and saute 1 package chopped frozen spinach for 7-8 minutes or until cooked through. Season with salt and pepper and a pinch of Greek Seasoning.

In a large bowl, crack 6 eggs and whisk. Add in 2 cups of shredded cheddar cheese. Add in a pinch of salt and ground black pepper. Add in onion, bacon and spinach.

Preheat oven to 400 and spray a pie plate with nonstick spray. Add in egg mixture and bake for 25-30 minutes or until center of quiche has set.

Let cool and turn out onto cutting board. Cut into even wedges and serve. This dish reheats well and can also be eaten for breakfast.