I found this vintage bell at an estate sale:
It was made in Taiwan by Lago in 1979:
The bell, as you might expect, inspired me to make something for St. Patrick’s Day. Not being Irish, however, and having lost my taste for green beer several decades ago, I don’t get all Erin Go Bragh about St. Patrick’s Day. If I did, I might make corned beef and cabbage, like Kroger was encouraging me to:
But I don’t. Nevertheless, this March I am excited to celebrate green. After last month’s unprecedented winter storm (and epic grid failure), Houston landscapes, which were just about ready to explode with spring color, turned brown.
Heartbreaking. Houston gardeners are left wondering what will come back and what was lost to the hard freeze. Pretty sure my two little citrus trees didn’t make it. Still hoping for the spectacular gardenia tree that straddles my yard and my neighbor’s yard to show some sign of life. Then I saw these little green leaves peeking out on some of my other trees, and I was happy. Hopeful.
Inspired by the bell and all things green this St. Patrick’s Day, I made an almond-crusted bacon and spinach quiche — spinach is green, after all (work with me here). Every other quiche I ever made started with a Pillsbury refrigerated pie crust, which explains why the crust was usually left behind on the plate. I have a love/hate relationship with Pillsbury pie crusts — love how easy they are, hate how they taste. Really need to make my own pie crusts.
This quiche has an almond flour crust, which we all really liked. I go through a lot of almond flour these days. I don’t favor any particular brand, but the name of this brand — Nut Up — is kinda hilarious to me (if you don’t understand why, check here):
I think if you served this quiche with a Guinness stout, there is a good chance you could get lucky this St. Patrick’s Day.
- For the crust
- 2 cups almond flour
- 1 tablespoon minced garlic
- ⅓ cup butter, melted
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons water
- For the filling
- 2 teaspoons olive oil
- 5 ounces fresh spinach, coarsely chopped
- 6 eggs
- ½ cup heavy cream
- ½ cup almond milk
- 1 cup shredded cheddar, divided use
- 8 ounces cooked bacon, crumbled
- ½ teaspoon salt
- ½ teaspoon pepper
- Preheat oven to 350 degrees. Grease a 9-inch pie plate.
- Place crust ingredients in a medium bowl and mix together until a ball forms. Press crust evenly into pie plate. Bake for 15-20 minutes, until lightly golden.
- Meanwhile, heat oil in a medium nonstick skillet. Add spinach and saute until wilted. Set aside.
- In a large bowl, whisk together eggs, cream, and almond milk. Add spinach, bacon, ½ cup cheese, salt, and pepper, and stir until combined. Pour into crust. Sprinkle remaining ½ cup cheese over top, and bake for 35-40 minutes, until filling is set and a knife inserted in center comes out clean. Allow to cool before slicing.
Ready for the oven
Bee-yoo-ti-ful
Happy St. Patrick’s Day!
Oops — forgot to mention that the quiche was made with farm-fresh eggs from my fabulous neighbor’s ranch. <3
