Wednesday, September 12, 2007

Spinach Bacon Quiche

I loooooove quiche. This recipe makes three of them... this is something that I will make when I have to bring dinner to somebody because it makes so much. I have probably contributed to all sorts of coronary issues.

3 pie crusts (I buy the pre-made refrigerated ones)
1 medium chopped onion
1 pound chopped bacon
8 eggs
1/2 cup dairy sour cream
1 cup half-and-half, light cream, or whole milk
1/2 teaspoon salt
1/4 teaspoon pepper
Dash nutmeg
1 package frozen chopped spinach, thawed
2 cups shredded cheese (I prefer the Italian blend w/ Romano, Parmesan, and Mozzarella, although any cheese would probably work)

1 - Unroll the pie crust into the pie pans. Line the pan (over the crust) with foil. Bake in a 450 degree oven for eight minutes. Remove foil, bake for 4-5 more minutes until the pie crust is set and dry. Remove from oven. Reduce oven temp to 325 degrees.
2 - Meanwhile, cook onion and bacon in a large skillet until the onion is tender and the bacon is crisp. Drain on paper towels.
3 - In a medium mixing bowl, beat eggs with a fork. Stir in sour cream, half-and-half (or light cream or milk), salt, pepper, and nutmeg. Stir in the onion/bacon mixture, spinach, and cheese.
4 - Pour egg mixture into the baked pastry shells. Bake in the 325 degree oven for about 45 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Number Of Servings: Three quiches.

Preparation Time: 30 minutes to prepare, 45 minutes to cook.

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