Admittedly, this is pretty easy to do. But I've never made a big quiche before and knew it had to be more than eggs and cheese in a pie crust. I wanted to approach this as a "kitchen sink" kind of thing. Basically what I did was use whatever ingredients were immediately available in my refrigerator and you can do the same. That's the beauty of quiche... you can put absolutely anything in it. What I ultimately came up with is what I think of as an interesting approach to it. I've made cheese souffles before and thought that maybe I could do something like that, but in a quiche. My first thought was to whip up the egg whites and fold them into the yolks. But I had to stay loyal to a quiche. I couldn't do a souffle because that wasn't exactly right, and kind of cheat-y. 

My next move was to approach the heavy cream I planned to whisk into the eggs a little differently. I was going to whip it up exactly like a whipped cream and fold it into the beaten eggs. A genius move, potentially.

You may be thinking... what the hell is this name? Well, it just so happens that most of the ingredients I'm using in this recipe have the word "baby" attached to them. Baby spinach, baby swiss, and baby bacon bits. Ok, that last one I made up, but it's still going to taste amazing. 

Quiffle

Ingredients:  

1 frozen pie crust (or homemade, you ambitious little chef)

6 eggs 

6 strips of raw bacon 

1/4 pound sliced baby swiss

2 cups baby spinach 

1/2 cup heavy cream 

1/2 Tbs Todd's Dirt (pictured below)

1 tsp paprika 

1 tsp garlic powder 

1 tsp parsley 

1 tsp red chili flakes 

Salt & Pepper 

Instructions:

Preheat your oven to 350 degrees. Lay out your bacon on to a pan because we're going to bake it.

This is the only way you can cook bacon. If you put it in the microwave I will personally come to your house and scold you. Bacon + oven = bacon. So once your oven is hot and you've put your bacon in there, it should be ready in 15 minutes. Pull it out and let some of the fats and oils drip off by pressing a paper towel against it. It's important to remove the grease because we don't want a greasy quiche! 

Start whisking your eggs in a small bowl. Add all the spices, salt & pepper to taste. Here is the Todd's Dirt seasoning that has been a staple in my kitchen for a year now. It tastes amazing in everything and is the most killer in any egg dish. I think it can be purchased pretty much everywhere and it's definitely worth the investment as it will last forever!

Before you begin whipping the heavy cream, make sure to chill the bowl and the whisking tools you will be using. This will help to speed up the process. Once everything's cold, put the heavy cream into the bowl and start whisking on low and gradually speed up the hand mixer as it gets more stiff. This takes some time, so be a little patient. You want your whipped cream to have soft peaks, like this:

Begin folding the whipped cream into the egg mixture. DO NOT dump it all in at once. You want to add only a few spoonfuls at a time so the two can slowly meet, mingle, get to know each other, you know? You will be rewarded for your precociousness. 

Once it's all combined, chop up the spinach, baby swiss (saving 2 slices for the top later), and bacon coursely and gradually add it to the egg mixture. Again, don't dump it in all at once. Fold it into the mixture slowly, carefully, quietly, gently, etc. 

Now you can dump that whole thing into the defrosted pie crust. 

Stick that in your preheated, 350 degree oven. After about 20 minutes in the oven, put the two slices of cheese you saved for later right on top of your cooking quiche. Also add some ground pepper. The inside will be liquidous still. With a knife or a spatula or whatever you have handy, break up the quiche by poking it all over the place. This is all I could think of in order to get the inside to actually cook without the crust burning. It's not very pretty, but I think it works.

The quiche should stop jiggling after about 50 minutes in the oven. You want it to still be a little jiggly, but not so jiggly that you're nervous it will pour out. I wonder how many times I can say jiggly in one paragraph. Jiggly. 

Once it's out of the oven, let it set for about an hour. Don't touch it! This time allows for all the flavors to meld together and for the quiche to become one delicious unit. 

You've been so patient now... reward yourself by indulging into the light, airy souffle qualities of this quiffle.