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Spinach Quiche

Yields1 Serving

Source: Better Homes & Gardens New Cook Book
Rating: 9/10
[I use store-bought pastry pie crust. I find the store-bough crust to be smaller and therefore I only need to make roughly 3/4 of this recipe. I also substitute yogurt for sour cream.]

 1 9" pastry pie-crust
 ½ cup chopped onion (1 medium)
 6 slices bacon, chopped
 8 beaten eggs
 ½ cup dairy sour cream
 ½ cup half-and-half, light cream, or milk
 ¼ tsp salt
 ⅛ tsp white pepper
 1 dash ground nutmeg (optional)
 3 cups lightly packed chopped fresh spinach
 ⅔ cup shredded mozzarella cheese
 ½ cup shredded Swiss cheese (2 ounces)
 Cherry tomatoes, cut up (optional)
1

Prepare and roll out Pastry for Single-Crust Pie. Line a 9-inch pie plate with the pastry. Trim; crimp edge as desired. Line unpricked pastry shell with a double thickness of foil. Bake in a 450°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°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 hot, baked pastry shell. Bake in the 325°F oven 45 to 50 minutes or until a knife inserted near center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Let stand for 10 minute before serving. If desired, garnish with cherry tomatoes.