Spinach and Bacon Quiche

Ingredients

  • ¾ pound sliced bacon
  • 1 (9 inch) single refrigerated pie crust
  • 6eggs, beaten
  • 1 ½ cups heavy cream
  • salt and ground black pepper to taste
  • 2 dashes Worcestershire sauce
  • 5 dashes hot pepper sauce, or to taste
  • 1 (10 ounce) package frozen chopped spinach – thawed, drained and squeezed dry
  • 1 ½ cups shredded Cheddar cheese
  • ½ cup chopped green onion
  • ¼ cup grated Parmesan cheese
  • Directions

  • Step 1

    Preheat the oven to 375 degrees F (190 degrees C).

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  • Step 2

    Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop when cool.

  • Step 3

    Fit the pie crust into a 9-inch pie dish, and set aside.

  • Step 4

    In a bowl, whisk together the eggs, cream, salt, black pepper, Worcestershire sauce, and hot pepper sauce. Spread the spinach into the bottom of the pie crust; top with bacon, Cheddar cheese, and green onion. Pour the egg mixture over the filling, and sprinkle the quiche with Parmesan cheese.

  • Step 5

    Bake in the preheated oven until the top is lightly puffed and browned, and a knife inserted into the center of the quiche comes out clean, 35 to 45 minutes.

  • Cook's Notes

    Sometimes I don’t use all the spinach,green onions, bacon, and sharp cheese; adjust to your own tastes. Also one more tip: put a sheet pan under quiche pan, just in case of spillage as it bakes.

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