Monday, April 28, 2014

Spinach & Bacon Quiche

1 pkg. (9 oz.) fresh baby spinach (or 1 pkg. 10 oz. frozen chopped, thawed)
2 cups Kraft Shredded Colby (or Sharp Cheddar Cheese)
2 Tbsp. flour
2 eggs, beaten
6 slices bacon, cooked and crumbled
1/2 cup ricotta cheese
salt & pepper to taste
1 9" Pillsbury pie shell

Preheat oven to 350 degrees.  Wash spinach, shake off water and place in a pan.  Cook on med. high using tongs to turn and toss spinach as it wilts.  When wilted drain, cut up with kitchen scissors and press water out.  (If using frozen, place in strainer and press water out.)  In a large bowl toss flour with cheese.  Add eggs, bacon, ricotta, salt and pepper.  Pour into pie shell.  Bake 1 hr. or until knife inserted in center comes out clean.  Serves 4-6.

Comments:  OH MY!  I could have eaten half this by myself.  I found the recipe on Kraft's site and did make a couple of adjustments.  The 1st was to use fresh baby spinach instead of the frozen.  Next I added 3 more slices of bacon.  I used colby cheese instead of cheddar.  And last I added the 1/2 cup of ricotta cheese. This turned out so good.  This couldn't get any better!  

Comment from Food Tester Carol:  This dish was so good that it will get me on the quiche-making bandwagon again!  It's a simple, quick way to prepare a main dish for a meal and a great way to enjoy how well the bacon and spinach complement each other.

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