Spinach and Bacon Quiche.
Tweet Sharing is caring! 25 Views no discussions Share Food & DiningLifestyle Spinach and Bacon Quiche. by: – April 1, 2011 Share Share A quiche is simply a pie filled with an egg-and-cream mixture and various meat or vegetable ingredients.This one has a mixture of bacon and spinach for a delicious meal that can be served any time of the day. If you do not have the time to make your own crust, use a rolled, refrigerated, unbaked instead to speed up the preparation time for this delicious pie.Ingredients1 recipe Pastry for Single-Crust Pie1/2 cup chopped onion (1 medium)6 slices bacon, chopped8 beaten eggs1/2 cup dairy sour cream1/2 cup half-and-half, light cream, or milk1/4 teaspoon salt1/8 teaspoon ground white pepperDash ground nutmeg (optional)3 cups lightly packed chopped fresh spinach2/3 cup shredded mozzarella cheese (about 3 ounces)1/2 cup shredded Swiss cheese (2 ounces)Cherry tomatoes, cut up (optional) DirectionsPrepare and roll out Pastry for Single-Crust Pie. Line a 9-inch pie plate with the pastry. Trim; crimp edges as desired. Line the unpricked pastry shell with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Reduce oven temperature to 325 degrees F.Meanwhile, in a large skillet cook onion and bacon until onion is tender and bacon is crisp. Drain on paper towels.In a bowl stir together eggs, sour cream, half-and-half, salt, pepper, and, if desired, nutmeg. Stir in onion mixture, spinach, and cheeses.Pour egg mixture into the hot, baked pastry shell. Bake in the 325 degree F overn for 45 to 50 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Let stand for 10 minutes before serving. If desired, garnish with cherry tomatoes.Makes 6 to 8 servingsSpinach Quiche: Prepare as above, except omit the bacon. Cook the onion in 1 tablespoon butter or margarine. Stir into egg mixture with spinach and cheeses.Recipe source: BHG.com