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Prep Time: 20 Minutes Cook Time: 75 Minutes |
Ready In: 95 Minutes Servings: 8 |
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Ingredients:
4 ounce(s) bacon - nitrate free |
1/2 onion thinly sliced |
6 eggs |
3/4 cup(s) heavy cream |
2 box(es) frozen spinach - 10 oz ea thawed & squeezed dry |
1/2 pound(s) guyere cheese shredded |
1/2 teaspoon(s) salt |
1/4 teaspoon(s) pepper |
Directions:
1. Heat oven to 350 degrees. Butter a 10-inch tart pan or 9-inch deep pie plate.
2. In a large skillet over medium heat, cook bacon until crisp. Drain on paper towels; coarsely chop.
3. Remove all but 1 T bacon drippings from skillet. Add onion and cook 5 minutes, until softened but not brown. In a large bowl, combine eggs, cream broccoli, cheese, salt and pepper. Stir in bacon and onion.
4. Pour mixture into prepared pan. Bake 1 hour and 15 minutes (tenting with foil, if necessary, to prevent over-browning) or until knife inserted in center comes out clean. Cool 5 minutes before cutting into wedges.
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