I apologize for the not so great photo. I took this a month 1/2 back on my iphone. Before I started this blog. Now I regret that, but wanted to go ahead and share this photo. Once I remake this recipe again I will definitely get a better picture of it. But for now.. Iphone photo will do. But that doesn’t take away the fact this was a great recipe.
This recipe was given to me from my youngest sister. She’s tweaked it and made it a few times till she loved it, and then passed this recipe on to us. Its a keeper for sure!
Get yourself GOOD Swiss that will make all the difference in the world!
Spinach and Bacon Quiche
1- 9 in (deep dish) pie shell (store bought frozen)
A few chopped green onions
6 slices bacon, chopped
8 beaten eggs
1/2 cup dairy sour cream
1/2 cup whole milk
1/4 teaspoon salt
1/8 teaspoon ground white pepper
3 cups lightly packed chopped fresh spinach (I just put in about 2 handfuls)
2/3 cup shredded Monterey Jack cheese
1/2 cup shredded Swiss cheese
1. My pie crust had directions to bake it for just a little bit to get it ready for the quiche. Check the directions.
2. Meanwhile cook your bacon until crisp. Drain on paper towels. ( I pre chopped mine with kitchen sheers because it cooks easier and faster)
3. In a bowl stir together eggs, sour cream, whole milk, salt, pepper
Stir in green onions, bacon, spinach, and cheeses.
4. Pour egg mixture into pastry shell. Bake in the 325 degree F oven for 45 to 50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. If desired, garnish with cherry tomatoes.
5. Makes 6 to 8 servings