Imagine that you’re driving through the Northern Vermont countryside, soaking in the peaceful views that surround you. On all sides are idyllic small family farms with row upon row of vibrant organic vegetables poking up from the fertile soil, cows gently gnawing on dewy blades of grass, chickens cooing and pecking at the random insect that happens upon the ground as they meander within their outdoor pen, and quaint little homes, some of which are over 100 years old. You come around a bend and your friend notices a series of well maintained red barns, one of which says Blue Cheese in big swirling letters on the front.
You both look at each other and decide that, yes, you are indeed going to pull in and check out the situation. You drive up the bumpy, well maintained gravel driveway and park at the front door. When you enter, the space is small and unassuming but at the end of the hallway you spy this.
You walk down, open the door and come upon some of the most beautiful homemade blue and parmesan cheeses you’ve ever seen. The sign set next to them explains the flavors in detail and then proceeds to tell you to help yourself and leave the money in the red cup on top of the fridge. Nope, can’t say as I’ve ever had anyone trust me to pay for $28 worth of cheese on the honor system before. The feeling of being trusted is so wonderful that I leave a few extra dollars and a thank you note. With cheese in hand, we continue on our journey.
I proceed to drive my edible treasure all the way back to Charlotte. We consume a few cheese plates and enjoy the milky treat in a salad once or twice, but the time comes when I need to get serious and put together a dish that truly highlights the creamy piquant blue flavor that I discovered in the land of the family farm. I think you all know where this is headed – straight into the most decadent dish I’ve ever put my mouth to. The beloved bacon blue cheese quiche.
I’ve made this twice now and both times it’s left me ready to hop back in the family truckster and repeat the long drive to the north, just so I can get my hands on a bit more of that creamy goodness. I love you Wisconsin, but man, does Vermont put out some amazing cheese.
Start out by assembling your crust and laying it out in a pie dish. You can use a store bought crust or you can make your own (I used my own basic recipe for flaky pie crust). as I did.
Grab yourself a large frying pan and add in a few hearty slices of bacon. Once they’re cooked up, set them aside and add to the pan a pat or two of butter and a little garlic.
Let it melt up and cook into the garlic and then drop in a few veggies and spices. Tell me that doesn’t make you hungry right there.
Toss in a little spinach. Spinach is one of my favorite veggies. It’s uber healthy, it tastes great and, most importantly, it aids in the justification of said home cook consuming true mealtime decadence.
Chop up your reserved bacon and add it in to the vegetable mixture. Remove from the heat and set aside.
In a separate bowl, whisk together a handful of eggs, a little sour cream, a splash of half & half and a few choice spices. Now, stir in that gorgeous crumbled blue cheese.
Pour the vegetables into your pie crust followed by the egg mixture. Bake it up and thoroughly enjoy the deliciously tantalizing scent that will inevitably begin wafting from your oven in short order.
Check out that finished dish.
Oh how I love the family farm. Time for some well earned blue cheese bliss.
Bacon Blue Cheese Quiche
Total Time: 1 hour 15 min
6 Slices Bacon
2 Tbsp Butter
2 Cloves Garlic, Minced
6 Oz. Mushrooms, Chopped
1/2 Onion, Chopped
1 Green Onion, Chopped
1 Handful Fresh Thyme, Chopped
1/4 tsp Nutmeg
6 Oz. Frozen Spinach
3 Eggs (or 5 Egg Whites)
3/4 Cup Half & Half
1/4 tsp Salt
1/4 tsp Pepper
1/8 tsp Cayenne Pepper
1/3 Cup Sour Cream
4 Oz. Blue Cheese, Crumbled
1 Prepared Pie Crust
Start out by cooking up the bacon. Chop and set to the side.
To the remaining bacon grease add in the butter and garlic.
Add in the mushrooms, onion, green onion, thyme, and nutmeg. Cook it up for a few minutes on medium heat.
Add in the spinach. When the mixture is warmed through, remove from heat and add in the chopped bacon.
In a separate bowl whisk together the eggs, half & half, salt, pepper, cayenne and sour cream.
Drop in the blue cheese and stir it into the egg mixture.
Place the pie crust into a baking pan and dump in the veggies. Pour the egg mixture over the top.
Bake in an oven preheated to 350 for 35 to 45 minutes.
Pull out and let set for 5 to 10 minutes before slicing and serving.