- 3/4 pound sliced bacon
- 1 (9 inch) single refrigerated pie crust
- 6 eggs, beaten
- 1 1/2 cups heavy cream
- salt and ground black pepper to taste
- 2 dashes Worcestershire sauce
- 5 dashes hot pepper sauce, or to taste
- 1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
- 1 1/2 cups shredded Cheddar cheese
- 1/2 cup chopped green onion
- 1/4 cup grated Parmesan cheese
- Preheat oven to 375 degrees F (190 degrees C).
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop when cool.
- Fit the pie crust into a 9-inch pie dish, and set aside.
- In a bowl, whisk together the eggs, cream, salt, black pepper, Worcestershire sauce, and hot pepper sauce. Spread the spinach into the bottom of the pie crust; top with bacon, Cheddar cheese, and green onion. Pour the egg mixture over the filling, and sprinkle the quiche with Parmesan cheese.
- Bake in the preheated oven until the top is lightly puffed and browned, and a knife inserted into the center of the quiche comes out clean, 35 to 45 minutes.
03/06/2017
recipepes.com
Spinach and Bacon Quiche, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
