(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
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.
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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