Spinach Bacon Quiche

SUBMITTED BY: Lois Sundheim PHOTO BY: KSTUBBLE

"'This versatile dish fits nicely into a menu for brunch or supper,' informs Lois Sundheim of Fairview, Montana. Her colorful pie slices easily."

PREP TIME	10 Min
COOK TIME	40 Min
READY IN	50 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

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INGREDIENTS

4 eggs
2 cups milk
1 1/4 cups shredded Cheddar cheese, divided
1/4 cup finely chopped onion
4 bacon strips, cooked and crumbled
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon paprika
1 (10 ounce) package frozen chopped spinach, cooked and drained
1 (9 inch) unbaked pastry shell

READ REVIEWS (26)

DIRECTIONS

In a large bowl, beat eggs; whisk in milk, 1 cup cheese, onion, bacon, salt, mustard and paprika. Add spinach. Pour into pie shell. Sprinkle with the remaining cheese. Bake at 400 degrees F for 40 minutes or until a knife inserted halfway between the center and the edge comes out clean.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Oct. 9, 2006 by kerri

I made this quiche without bacon and I was out of dry mustard, so substituted prepared mustard. It was still the best quiche I have ever made! My son, who is somewhat of a connoisseur of restaurant quiche, loved it, too.

9 users found this review helpful

Reviewed on Oct. 10, 2006 by Debbie

Not the consistency of a restaurant quiche. I think there is a bit too much milk in the recipe, when I cut the quiche it was all watery. And I had drained my spinach rather well.

6 users found this review helpful

Reviewed on Feb. 7, 2007 by marilyn

It ended up pretty good, but it was very liquidy.

4 users found this review helpful

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