Spinach Bacon Quiche

8 strips of bacon, cut up
3 Tbsp. finely chopped shallot or sweet onion
1/2 to 3/4 c. frozen spinach, cooked and squeezed dry or 3 cups fresh spinach, lightly fried and then squeezed dry
1 1/4 c. shredded cheese (cheddar-Swiss or cheddar-montery jack)
5 eggs
1 1/4 c. half and half
1/2 tsp salt
1/2 tsp pepper
dash of nutmeg
2-3 Tbsp. freshly grated Parmesan cheese
1 pie crust

Preheat oven to 350 degrees. Blind bake pie crust for 8 minutes. While preparing pie crust, fry bacon until crisp, reserve 1 tsp. bacon grease and fry (until tender) the shallot or sweet onion. Sprinkle bacon, shallot or onion, spinach, and cheese in bottom of pie crust. Use a blender to whisk

together the eggs, half and half and seasonings. Pour egg mixture over top. Sprinkle with Parmesan cheese.

Bake for 45 minutes or until toothpick comes out clean. Cover the pie crust with foil or a pie crust ring when the crust begins to darken. Quiche should be a golden brown color. Let quiche rest about 10 minutes, cut and serve with lettuce salad, fresh fruit and croissants.

 

 

Blind baking pie crust:

Place pie crust into 9 inch pie pan (not deep dish). Place heavy duty foil inside pie pan to cover. Remove foil and place pie crust and pie pan in the freezer and freeze for about 1/2 hour. Take from freezer and place foil over the crust, pressing down sides and top. Add pie weights (or beans or rice) in the bottom of the pan. Bake for 9 minutes, then remove from the oven, remove pie weights and foil and allow the pie crust to cool slightly. Fill pie crust as instructed above. 

By blind-baking the crust, you will get a crispy, brown bottom (no soggy bottom) and your quiche will hold together better when you cut it.