Saturday, August 23, 2008

Spinach and Bacon Quiche

I got this recipe a couple of years ago from an online source.

This is a scruptious recipe, but due to the fat and calories, I only make it for special occasions. You can lighten it by using lower fat cheese, Turkey Bacon or even Smoked Turkey, making your own crust will cut the fat grams way down. Be creative with this versatile recipe, by using a different type of cheese, add broccoli instead of spinach...get crazy in the kitchen! :)

1 Pillsbury Ready-prepared pie crust
4 eggs
2 cups half and half
Salt and Pepper to taste
1 tsp sugar
1 cup shredded swiss
1/3 cup chopped onion (raw, sauteed or even carmelized)
4-6 strips of cooked and crumbled bacon
A good size handful of chopped spinach, cooked. Squeeze out excess liquid.

Prehead oven to 425. Lay Crust in 9 in. pie plate, let edges hang loose.

In a bowl, whisk eggs, 1/2 n 1/2, salt, pepper and sugar.

Sprinkle onion, cheese, bacon and spinach on bottom of crust. Pour egg mixtue over all. Curl crust edges in just bit and crimp.

Bake for 15 minutes. Do not open oven. Lower oven temperature to 300 and continue baking for 30-50 minutes (yes, that's right, 30-50) - I have found this will depend on your oven. I suggest you check it with a sharp knife after 30 minutes, and check every 10 minutes thereafter until it comes out clean and quiche is set.

Let it sit 10 minutes before slicing.

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