For me, food = being cared for. When I had a miscarriage during the week of my 30th birthday, my friend Anne Marie brought over spaghetti and meatballs and garlic bread and red wine and gelato, all from one of those amazingly delicious tiny Italian grocery store/deli combos in San Francisco. It was like she brought over love and grace and support and a hug in foil containers.
One of the great privileges of friendship is getting to shoulder sorrow and celebrate joy together. This includes making time to listen, pray, help and cheerlead, as necessary. And it definitely includes feeding people. Quiche has become my go-to "giving love" food, whether it's "Welcome to the neighborhood!" or "Congrats on your bundle of joy." This one has bacon, which makes it pretty perfect. It can be a breakfast, lunch or dinner food. The pie crust is kind of like dessert but the filling is rich and full of protein for the hard work of caring for a newborn/grieving/moving in.
Spinach Bacon Quiche (makes 2)
- 2 pie crusts
- 1 finely chopped onion
- 8 slices bacon, chopped
- 10 eggs, beaten
- 1/2 c sour cream
- 1/2 c half & half
- salt, pepper, nutmeg to taste
- 3 c chopped spinach
- 1/2 c shredded mozzarella cheese
- 1/2 c shredded cheddar or swiss cheese
- Bake pie crusts for 8 minutes, covered with double layer of foil. Remove foil and bake 5 minutes more, until crust sets. Remove from oven.
- Preheat oven to 325.
- Cook onion and bacon until onion is tender and bacon is crisp. Drain, set aside. (Note: You should definitely chop the bacon before you cook it, it makes the little bits more individually crisp and delicious!)
- Combine eggs, sour cream, half & half and seasonings. (Seriously, don't leave out the nutmeg. Something about how it combines with eggs. Oh yum!) Add onion and bacon. Stir in chopped spinach and cheese.
- Pour into pie pastry and bake 45-50 minutes until set. Cover edges with foil if needed to protect crust.