Spinach and Bacon Quiche

• Meat

  • 6 slices Bacon

• Produce

  • 1 Cherry tomatoes
  • 1/2 cup Onion
  • 3 cups Spinach, lightly packed fresh

• Refrigerated

  • 8 Eggs

• Baking & Spices

  • 1 Dash Nutmeg, ground
  • 1/4 tsp Salt
  • 1/8 tsp White pepper, ground

• Bread & Baked Goods

  • 1 Pastry

• Dairy

  • 1/2 cup Dairy sour cream
  • 1/2 cup Half and half
  • 2/3 cup Mozzarella cheese
  • 1/2 cup Swiss cheese

Found on bhg.com

Description

Directions

• Prepare and roll out Pastry for Single-Crust Pie. 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 degree F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Reduce oven temperature to 325 degrees F. Meanwhile, in a large skillet cook onion and bacon until onion is tender and bacon is crisp. Drain on paper towels. In a bowl stir together eggs, sour cream, half-and-half, salt, pepper, and, if desired, nutmeg. Stir in onion mixture, spinach, and cheeses. Pour egg mixture into the hot, baked pastry shell. Bake in the 325 degree F overn for 45 to 50 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Let stand for 10 minutes before serving. If desired, garnish with cherry tomatoes. Makes 6 to 8 servings

Nutrition