Spinach Quiche

Not the best picture, but trust me its yummy

Spinach Quiche

From: Better Homes & Gardens Anniversary Cookbook

Ingredients:

1 Pastry Pie Crust

1/2 C chopped onion (1 medium)

6 slices bacon, chopped

8 beaten eggs

1/2 C sour cream

1/2 C half-and-half, light cream, or milk

1/4 tsp. salt

1/8 tsp. white pepper

Dash ground nutmeg (optional)

3 C lightly packed chopped fresh spinach

2/3 C shredded mozzarella cheese

1/2 C shredded Swiss cheese

1. Prepare and roll out pie crust. Line a 9-inch pie plate with pastry. Trim; crimp edge as desired. Line unpricked pastry shell with double thickness of foil. Bake in a 450 degree oven for 8 minutes. Remove foil. Bake for 4-5 minutes more or until pastry is set and dry. Reduce oven temperature to 325 degrees.

2. Meanwhile, in a large skillet cook onion and bacon until onion is tender and bacon is crisp. Drain on paper towels. (I cooked mine together, but my onions were burning so I would start the bacon first and then add the onions)

3. In a bowl stir together eggs, sour cream, half-and-half (I just used milk), salt, pepper, and, if desired, nutmeg. Stir in onion mixture, spinach, and cheeses.

4. Pour egg mixture into hot, baked pastry shell. Bake in the 325 degree oven for 45-50 minutes (mine took about 60 min.) or until a knife inserted in center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Let stand for 10 minutes before serving.