Source of Recipe
My beloved Cousin Rosemarie made this recipe for a church dinner years ago and I fell in love with it. I have modified it slightly but am including her original as well as what I've modified. It's yummy!
List of Ingredients
- Pastry for a 9" quiche dish (I use my 10" deep dish baker)
- 1/2 lb fresh spinach, torn (I use 10 oz frozen spinach)
- 1 Tbsp butter
- 1 medium onion, chopped (can use frozen chopped onion)
- 6 slices bacon (use 1/2 cup Baco's)
- 1 cup shredded swiss cheese
- 4 eggs (1 cup Egg Beaters)
- 2 cups Half & Half or whipping cream
- 1/2 tsp salt
- 1/4 tsp WHITE pepper
- Dash of ground nutmeg
- Line quiche dish with pastry and fold remaining edges of pastry around to create a "rim", then flute. If using a frozen pie crust you don't have to worry about this. BUT you will probably need 2 pie crusts to hold all the mixture. Bake at 400 degrees for 3 minutes, remove from oven and gently prick with a fork and put back in oven for an additional 5 minutes. Cool on rack.
- Cook spinach (frozen or fresh) in small amount of salted water. Drain well and squeeze spinach to remove excess liquid. Set aside.
- Melt butter in skillet, add onion and saute until transluscent. Set aside. Cook bacon until cripy but not burnt. Set aside til cook then crumble. If using Baco's, this step isn't necessary.
- Sprinkle bacon (or Baco's), spinach and cheese in pastry shell. Beat eggs until foamy and add cream, salt, pepper, nutmeg and onion. Mix well, pour into pastry shell (over bacon/spinach/cheese)
- Bake at 350 degrees for 1 hour. Let stand 10 minutes before serving.
Sometimes I add mushrooms to the onions when sauteeing. My favorite 'shrooms are Portabellas for this quiche. They give the quiche a very hearty flavor.