Spinach Quiche Recipes

Ingredients:

• 1 ready to roll out pie crust - Pillsbury ready crust
• 8 jumbo eggs or ex-large
• spices for egg mixture- 1/2 teaspoon, old bay seasoning, nutmeg, 1/4 teaspoon black pepper, 1 teaspoon fresh snipped basil (about 4 large leaves snipped), 1/2 teaspoon of garlic powder, 1 teaspoon chopped dried onion.
• 1/2 cup half n' half
• 1 lb bacon (I cook bacon on a cookie sheet on foil in the oven on 400 degrees until browned and crispy. Remove, cool and put in a baggie and crush.
• 1 box (10 oz) spinach, thawed, squeeze out the liquid. Using a thick paper towel, roll it and squeeze~
• 4 kinds of cheese, I use any cheeses I have left over in the house. The main cheese should be cheddar. To make up 2 cups of shredded cheese. Use; cheddar, Monterey jack, provolone, Mexican blend.
• Monterey jack cheese
• 4 oz. crumbled Feta cheese

Steps:

1. Start by preheating oven to 375 F.
2. Break 8 eggs into a bowl, add all spices and half n' half. Beat well then set aside.

 
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3. After cooking bacon and crumbling it. Set aside. Do the same with the spinach.

 
4. Having all your pre work ready in bowls makes this easier. Cheeses all mixed in a bowl.

 
5. Using a rolling pin, roll out the pie crust and using the rolling pin roll to roll the dough a little bit bigger. I use a glass quiche dish, which is deeper and a bit wider than a pie dish. Take the pie crust and carefully evenly cover over the dish. Pinching the edging making it taller.
6. Add the spinach evenly, then bacon crumbles, feta, 1 & 1/4 cups of 4 cheeses evenly covering the quiche. Add the egg mixture.

 
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7. Carefully place in oven for about 40 minutes. 15 minutes before the end, cover the quiche with the remaining cheeses.

 
8. Testing with a knife in the center. If it comes out with raw egg, cook a few minutes longer. The quiche should be firm all throughout.