Monday, September 15, 2014

Spinach Quiche

1 recipe Pastry for Single-Crust Pie (I think we used this one)
1/2 cup chopped onion (1 medium)
6 slices bacon, chopped
8 beaten eggs
1/2 cup dairy sour cream
1/2 cup half-an-half, light cream, or milk
1/4 tsp salt
1/8 tsp white pepper
Dash ground nutmeg (optional)
3 cups lightly packed chopped fresh spinach
2/3 cup shredded mozzarella cheese
1/2 cup shredded Swiss cheese (2 oz)
Cherry tomatoes, cut up (optional)

  1. Prepare and roll out Pastry for Single-Crust Pie. Line a 9 inch pie plate with the pastry. Trim; crimp edge as desired. Line unpricked pastry shell with a double thickness of foil. Bake in a 450 degree 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.
  2. Meanwhile, in a large skilled cook onion and bacon until onion is tender and bacon is crisp. Drain on paper towels.
  3. In a bowl stir together eggs, sour cream, half-and-half, salt, pepper, and, if desired, nutmeg. Stir in onion mixture, spinach, and cheeses.
  4. Pour egg mixture in hot, baked pastry shell. Bake in the 325 degree oven 45 to 50 minutes or until a knife inserted near 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.
Notes: We had this recipe in April 2013. I remember enjoying it, though I may have liked Aztec Quiche a bit more. Both were tasty.

Source: Better Homes and Gardens New Cook Book 12th Edition

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