Wednesday, July 22, 2015

Spinach & Bacon Quiche

(10-oz) pkg. frozen chopped spinach, thawed
4 large eggs, lightly beaten
1 1/2 cups half and half
1 pkg. (1.8-oz.) leek soup mix
1/4 tsp. pepper
10 bacon slices, cooked and crumbled
1/2 cup (2 oz.) shredded sharp Cheddar cheese
1/2 cup (2 oz.) shredded mozzarella cheese
1 unbaked (9") frozen deep-dish pastry shell to be prepared according to package directions

Preheat oven to 375 degrees.  Drain spinach well, pressing between layers of paper towels.  Whisk together eggs and next 3 ingredients. Stir in spinach, bacon, and cheeses. Pour mixture into frozen pastry shell; place on a baking sheet.  Bake for 40 to 45 minutes.

Comments:  This dish was a really big hit with my food testers as well as myself.  The combination of the spinach and bacon with the leek soup made a combination that was perfect.  The only change I really made was to use an Italian blend of cheeses and I also used 2 shallow pie shells instead of 1 deep.
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