Spinach and Bacon Quiche
Recipe from
Better Homes and Gardens
No time to make your own pastry? Use a rolled refrigerated, unbaked pie crust instead to speed up the preparation time for this delicious breakfast pie.

Servings:
Makes 6 to 8 servings
Prep Time:
25 mins
Total Time:
1 hr 32 mins
Ingredients
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1 recipePastry for Single-Crust Piesee savings

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1/2 cupchopped onion (1 medium)see savings

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6 slicesbacon, choppedsee savings

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8beaten eggssee savings

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1/2 cupdairy sour creamsee savings

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1/2 cuphalf-and-half, light cream, or milksee savings

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1/4 teaspoonsaltsee savings

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1/8 teaspoonground white peppersee savings

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Dash ground nutmeg (optional)see savings

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3 cupslightly packed chopped fresh spinachsee savings

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2/3 cupshredded mozzarella cheese (about 3 ounces)see savings

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1/2 cupshredded Swiss cheese (2 ounces)see savings

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Cherry tomatoes, cut up (optional)see savings

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Directions
1.
Prepare and roll out Pastry for Single-Crust Pie. Line a 9-inch pie plate with the pastry. Trim; crimp edges as desired. Line the unpricked pastry shell with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Reduce oven temperature to 325 degrees F.
2.
Meanwhile, in a large skillet cook onion and bacon until onion is tender and bacon is crisp. Drain on paper towels.
3.
In a bowl stir together eggs, sour cream, half-and-half, salt, pepper, and, if desired, nutmeg. Stir in onion mixture, spinach, and cheeses.
4.
Pour egg mixture into the hot, baked pastry shell. Bake in the 325 degree F overn for 45 to 50 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Let stand for 10 minutes before serving. If desired, garnish with cherry tomatoes.
5.
Makes 6 to 8 servings
6.
Spinach Quiche: Prepare as above, except omit the bacon. Cook the onion in 1 tablespoon butter or margarine. Stir into egg mixture with spinach and cheeses. Nutrition Facts per serving: 449 cal., 32 g total fat (13 g sat., fat), 321g chol., 437mg sodium, 23 g carbo., 1 g fiber, 18 g pro. Daily Values: 43% vit. A, 9% vit. C, 24% calcium, 16% iron Exchanges: 1 Starch, 1 Vegetable, 1.5 Medium-Fat Meat, 5 Fat
Nutrition information
Per serving: Calories 478, Total Fat 33 g, Saturated Fat 13 g, Cholesterol 323 mg, Sodium 550 mg, Carbohydrate 23 g, Fiber 1 g, Protein 21 g. Daily Values: Vitamin A 0%, Vitamin C 9%, Calcium 24%, Iron 17%. Exchanges: Vegetable 1, Starch 1, Medium-Fat Meat 1.5, High-Fat Meat .5, Fat 4.5. Percent Daily Values are based on a 2,000 calorie diet.
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