Thursday, June 24, 2010
Bacon and Spinach Quiche
pastry for 1-crust 9-inch pie (I just use the refrigerated kind)
2 cups Shredded Sharp Cheddar Cheese
1 Tbsp. flour
1 pkg. (10 oz.) frozen chopped spinach, cooked, well drained
1 cup milk
3 eggs, lightly beaten
3 slices bacon, crisply cooked, crumbled
1/2 tsp. salt
Dash of pepper
Preheat oven to 350°F. Roll pastry to 12-inch circle on lightly floured surface. Place in 9-inch pie plate. Turn under edge; flute.
Toss cheese with flour in medium bowl. Add spinach, milk, eggs, bacon and seasonings; mix well. Pour into pastry shell.
Bake 1 hour or until set.
Recipe Source - Kraft