| Makes 2 quiches. |
2 pre-made deep-dish pie crusts, pre-baked according to directions on package
1 lb bacon (I prefer thick sliced)
1 lg onion, chopped
2 1/2 c. shredded swiss cheese
1 10 oz. package frozen chopped spinach, thawed & well drained
2 - 3 T butter
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8 eggs
2 c. milk
1 c. heavy cream
2 T flour
1/2 - 3/4 t salt
dash nutmeg
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- cut bacon into 1/2" cubes, fry and drain
- melt butter in large frying pan, add onion and spinach, sautee until onion is crisp-tender
- preheat oven to 375 degrees, move one oven shelf to the bottom level
- whisk flour and milk together, taking care to remove all lumps
- add cream, salt and nutmeg to milk mixture
- whisk 8 eggs thoroughly in large bowl
- add milk mixture to eggs and mix thoroughly
- layer 3/4 c. swiss cheese in bottom of each pie crust
- spread bacon and spinach mixture evenly in each pie crust
- pour 1/2 of egg mixture into each pie crust, do not overfill - eggs should be just level with top of pie tin, NOT the top of the crust
- spread 1/2 of remaining cheese onto each quiche
- bake at 375 on bottom shelf in oven for 35 minutes, or until top of quiche is lightly browned
- let stand 5 minutes
Enjoy!! Also works well served cold.
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