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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 5 |
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I like to have this sometimes on Sunday for brunch when I want something a little eggy/cheesy. Usually I serve it with a light crisp green salad with some sort of vinaigrette. Other times, usually in summer, I will cut up some fresh fruit, like cantaloupe and pieces of watermelon and strawberries and serve with. It makes a nice light meal. This particular recipe is from Barbara Jones. Ingredients:
1 9 inch unbaked deep dish pie shell |
2 tablespoons butter, softened |
1 (10 ounce) package frozen chopped spinach, thawed |
8 ounces bacon, cooked and crumbled |
1 cup whipping cream |
4 eggs, beaten |
1/3 cup shredded swiss cheese |
1/2 teaspoon salt |
1 pinch nutmeg |
Directions:
1. Rub softened butter on the inside surface of pie shell.
2. Drain spinach; squeeze out as much liquid as you can.
3. Place spinach in pie shell and top with crumbled bacon.
4. Whisk together cream, eggs, cheese, salt, and nutmeg.
5. Pour mixture into pie shell.
6. Bake quiche at 425 F for 10 minutes, then reduce heat to 325 F and bake for an additional 35-40 minutes or until quiche is set.
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