Bacon and Spinach Quiche
Debra Frazier
Laura and Deb’s favorite brunch meals. Along with a garden fresh salad and the meal is fabulous!
ingredients
- • 1/2 pound of bacon
- • 1 cup of fresh spinach
- • salt and pepper to taste
- • 1 (9 inch) unbaked pie crust
- • 2 tablespoons olive oil
- • 1 onion, finely diced
- • 8 ounces Monterey Jack cheese, shredded
- • 8 ounces Cheddar cheese, shredded
- • 6 eggs
- • 1 1/2 cups half-and-half cream
- • 1 tablespoon dried parsley
- • salt and pepper to taste
directions
- 1
1. Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
- 2
2. Heat olive oil in skillet over medium heat. Saute onions until soft and translucent. Stir in cooked bacon. Remove from heat.
- 3
3. In a large bowl, combine spinach, salt and pepper. Divide, and spread into pie crusts. Layer with bacon mixture. Mix together Monterey Jack, Cheddar, and sprinkle over pie. Whisk together eggs, half-and-half and parsley. Season with salt and pepper, and pour over pies.
- 4
4. Place pie on baking sheet, and bake on middle shelf in preheated oven for 40 minutes. The top will be puffed and golden brown. Remove from oven, and let stand for 5 to 10 minutes.
Source: Debra Frazier
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