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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This does not call for heavy cream like many other quiche recipes I've found. The original recipe is from , which I've altered. I use 6 eggs, not 4 eggs as the recipe calls for. The cheeses I used instead of 1 cup cheddar: Norvegia (Norwegian mild white cheese), mozarella and parmesan. It also calls for 2 tablespoons chopped onion, but I substitute dried chives, powdered onion, and powdered garlic. We had it for dinner , but it would make a great brunch. Ingredients:
1/2 lb cooked bacon, crumbled |
10 ounces frozen spinach, thawed & drained well |
6 eggs, slightly beaten |
1 cup low-fat milk |
1/2 cup white cheese, grated (or colby or cheddar cheese) |
1/2 cup mozzarella cheese, grated |
1/4 cup parmesan cheese, finely grated |
1/4 teaspoon salt |
1/2 teaspoon pepper |
2 tablespoons dried chives |
1 teaspoon onion powder |
1/2 teaspoon garlic powder |
10 inches pie crusts, unbaked |
Directions:
1. Combine ingredients.
2. Pour into pastry-lined quiche dish or uncooked pie crust.
3. Bake at 400° for 40 minutes or until middle is done.
4. Serves 6 to 8.
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