Spinach & Bacon Quiche
Reagen
ingredients
- 1 pastry or single-crust pie
- 1/2 c. chopped onion (1 medium)
- 6 slices bacon, chopped
- 8 beaten eggs
- 1/2 c. dairy sour cream
- 1/2 c. half-and-half, light cream, or milk
- 1/4 tsp salt
- 1/8 tsp ground white pepper
- 3 c. lightly packed chopped fresh spinach
- 2/3 c. shredded mozzarella cheese (about 3 oz.)
- 1/2 c. shredded swiss cheese (2 oz.)
- Cherry tomatoes, cut up (optional)
directions
- 1
Prepare and roll-out pastry. 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°F oven for 8 minutes. Remove foil. Bake for 4-5 minutes more or until pastry is set and dry. Reduce over temperature to 325°F.
- 2
Meanwhile, in a large skillet cook onion and bacon until onion is tender and bacon is crisp. Drain on paper towels.
- 3
In a bowl stir together eggs, sour cream, half-and-half, salt, and pepper. Stir in onion mixture, spinach, and cheeses.
- 4
Pour egg mixture into the hot, baked pastry shell. Bake in the 325°F oven for 45-50 minutes or until knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent over-browning. Let stand for 10 minutes before serving. If desired, garnish with cherry tomatoes.
Source: Better Homes & Gardens
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