Sunday, September 28, 2008

Spinach & Bacon, and mushroom Quiche

2 deep dish frozen pie crusts
1 bag frozen spinach -- thawed, squeeze excess water out
2 small onions -- chopped
1 bag swiss cheese or any cheese on hand
4 large eggs -- beaten
1 pint half and half
1/2 pound cooked bacon -- crumbled
Fresh mushroom
Garlic powder
Onion powder

Cut bacon into 1 inch pieces and cook until crisp. Set aside. Or cook in the microwave for 5 minutes on a plate.

Sauté mushrooms until brown in butter.  Season each layer with salt and pepper. Chop onion and saute in the same pan with olive oil.
Add bag of thawed spinach to onion and bacon in large frying pan and
season with salt, pepper, onion powder, garlic powder and parsley.

Beat eggs in large bowl, add half and half. Season with onion powder,
garlic powder, paprika and nutmeg. Add shredded cheese.

Bake in preheated oven at 350 for 35-40 minutes until lightly brown. Let cool and serve.

Divide spinach mixture in half and put in each frozen pie shell. Add half
and half mixture evenly and sprinkle with paprika. Bake at 350 until
browned on top.

You can add mushrooms to this mixture or you can vary the recipe with
brocoli and ham.

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Per Serving (excluding unknown items): 609 Calories; 45g Fat (67.0%
calories from fat); 21g Protein; 29g Carbohydrate; 1g Dietary Fiber; 203mg
Cholesterol; 976mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1
Vegetable; 1/2 Non-Fat Milk; 7 1/2 Fat.

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