Wednesday, August 12, 2009

Revamped Fresh Spinach & Bacon Quiche

Revamped: Fresh Spinach and Bacon Quiche (EASY!)

2 9" deep pie crusts
1 large sweet or yellow onion chopped
1 pkg. sliced cremini mushrooms
1 package of 50% less fat real bacon pieces
olive oil
Salt & Pepper
1 large bag of spinach, large stem pieces removed
1 1/2 cups grated Swiss cheese(or reduced fat cheese)
8 large eggs(or 2 cups of Egg Beaters)
1/4 tsp. sea salt
1/4 tsp. black pepper
1/8 tsp. ground thyme
1/8 tsp. ground sage
1/4 tsp. paprika
1 13 oz. can evaporated skim milk

Preheat oven to 375'. Sautee onions, mushrooms, and bacon in just enough olive oil to coat pan with lid on tight at a low temperature. Be careful not to let onions burn. Remove lid to let mushroom liquid cook off.

When onions are translucent add spinach and salt and pepper to taste and mix.

Top with lid, until spinach wilts down but stays bright green. Remove from heat.

Divide mixture and spread into bottom of two pie crusts.

Top spinach mixture in pie crusts with divided cheese.

In blender add eggs and spices and blend until mixed well. Add can of evaporated milk and blend well. Divide and pour mixture over spinach and cheese mixture in pie crusts.

Place pies on cookie sheet with lip to prevent burning the bottom of pie and protect bottom of oven from spillage. Bake for 45-50 minutes, until cheese is golden brown on top and eggs are set. Let rest for 10 minutes before cutting into.

This actually IS one of my kids favorites. Serve with grapes or fruit salad.

You can also bake this without the crust.

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