Week 1, Recipe 3: Spinach and Bacon Quiche

Ingredients
• 1 single pie crust (make your own, use the Jiffy pie crust mix – just add water – or buy a refrigerated or frozen pie crust)
• ½ c chopped onion
• 6 slices bacon, cooked and crumbled
• 6-8 beaten eggs
• ½ c. dairy sour cream
• ½ c. half-and-half, light cream, or milk
• ¼ tsp salt
• 1/8 tsp white or black pepper (white pepper is the same as black, just a lighter color so it’s nice for “white” recipes where you don’t want to see the black pepper)
• About 3 c. lightly packed fresh spinach, chopped (use more or less for your family’s taste preferences)
• 2/3 c. mozzarella cheese
• ½ c. shredded swiss cheese (the recipe I base this quiche on calls for mozzarella and swiss but I’ve always used just mozzarella)


Directions
1. If making your own crust, roll out and line a 9-inch pie plate with the pastry. Trim and crimp edges as desired. Line unpricked pastry shell with double thickness of foil and bake at 450 degrees for 8 minutes. Then remove foil and bake 4-5 min longer or until pastry is set and dry. Reduce temperature to 350.
2. In a large skillet, cook onion in a little olive oil until softened. Add chopped spinach and cook until wilted.
3. In a bowl, stir together eggs, sour cream, half-and-half or ilk, salt, & pepper. Stir in onions, spinach, cheese, and cooked bacon crumbles.
4. Pour egg mixture into the hot pastry shell. Bake at 350 for about 40-50 min or until a knife inserted in the center comes out clean. If necessary, cover the edge of crust with foil to prevent overbrowning. Let stand 10 minutes before serving.