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Crumble the bacon and sprinkle the bacon onion and cheeses over the inside of the partly baked pastry.
Spinach quiche recipe nytimes. Serve hot warm or room temperature. Carefully pour the egg mixture into the piecrust scraping out every last bit with a rubber. Place in the oven and bake 40 to 45 minutes until tart is set and beginning to color on the top.
Scrape into the pastry lined tart pan. Heat oil over medium heat in a large heavy skillet and add onion. Stir in the onion and spinach mixture and the cheeses.
Stir in the spinach and onion mixture. Combine all ingredients except butter and beat until well blended. About 45 to 50 minutes including prebaking the tart shell and baking the quiche.
Heat oven to 325 degrees and set rack in middle of it. Cook stirring until tender about 5 minutes and add a generous pinch of salt the garlic peppers and thyme. Pour into 4 to 6 buttered ramekins or a buttered gratin or pie plate and bake for 20 to 30 minutes or until almost firm.
Place quiche on baking sheet in the oven and bake for 30 to 35 minutes until set and just beginning to color on the top. Remove from oven and allow to sit for at least 10 minutes before serving.
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