TOMATO AND BACON QUICHE FLORENTINE – A pastry tart filled with a savory custard, fresh tomatoes, crispy bacon and spinach. This simple and delicious quiche will make you feel like you’re eating at your favorite small town cafe.
You may have read in my About Me page that I knew very little about cooking and baking when I got married. Tomato and Bacon Quiche Florentine is one of the exceptions.
I learned how to make this tasty quiche in high school when I worked at the cutest little cafe inside of an antique shop. It was called The Why Not Cafe. Yes, that really was the name.
Tomato and Bacon Quiche Florentine is perfect for breakfast or brunch, and maybe even dinner if you don’t enjoy cooking in the morning. It pairs really well with fresh fruit, a side salad, or a bowl of soup.
I generally make two quiches at at time, because ready-made pie crusts usually come in packs of two. The quiche will keep in the fridge for 2-3 days, and it heats up well in the microwave.
Here’s what you need to make Tomato and Bacon Quiche Florentine…
- 1 pie crust
- Provolone cheese
- Baby spinach
- Thick-cut bacon
- Roma tomato
- Eggs
- Evaporated milk
- Garlic powder
Tomato and Bacon Quiche Florentine
TOMATO AND BACON QUICHE FLORENTINE - A pastry tart filled with a savory custard, fresh tomatoes, crispy bacon and spinach. This simple and delicious quiche will make you feel like you're eating at your favorite small town cafe.
Ingredients
- 1 pie crust
- 4 ounces provolone cheese sliced (6 slices)
- 2 cups baby spinach (about 2.5 ounces), stems removed
- 8 ounces thick-cut bacon, cooked and sliced
- 1 Roma tomato, seeds removed and cubed
- 4 eggs
- 2 egg whites
- 12 ounce can evaporated milk
- Sprinkle of garlic powder
Instructions
- Preheat oven to 450.
- Bake pie crust until it starts to brown, let cool slightly.
- Layer the pie crust with 3 slices of provelone cheese, then 1 cup of spinach, half of the bacon and half of the cubed tomato. Sprinkle garlic powder over top.
- Repeat the layers of provolone, spinach, bacon and tomato. Sprinkle the garlic powder on top.
- In a small bowl whisk together the eggs, egg whites and evaporated milk.
- Slowly pour over the top of the layered pie crust - filling in gaps as needed - until the egg mixture comes just to the top of the crust. There may be leftover egg mixture.
- Cover the quiche with loose aluminum foil or an emtpy pie tin.
- Bake for 50-60 minutes, until the top egg filling solidifies (the foil may need to be reoved for the last few minutes of baking).
- Remove quiche and let rest for about 15 mintues before cutting into and serving.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 388Total Fat: 25gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 145mgSodium: 797mgCarbohydrates: 17gFiber: 1gSugar: 6gProtein: 22g
Nutritional information is provided as a courtesy and is only an estimate.
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Recipe source: adapted from the Why Not Cafe
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