1
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Classic Pie Crust recipe (cut in 1/2) in this cookbook
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1
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medium onion, chopped
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6
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bacon slices, chopped
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8
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eggs
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1/2
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cup
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sour cream
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1/2
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cup
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half and half, light cream, or milk
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1/4
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tsp
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salt
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1/8
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tsp
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white pepper
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dash
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nutmeg (optional), ground
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3
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cups
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(about 3 oz.) baby spinach, lightly packed, torn into tiny pieces
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2/3
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cup
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mozzarella cheese (2.5 oz), shredded
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1/2
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cup
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Swiss cheese (2 oz), shredded
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--- OPTIONAL ---
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plum tomato
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fresh oregano
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cracked black pepper
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1
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Line unpricked pastry shell with double thickness of foil. Bake in a 450° oven 8 minutes. Remove foil. Bake 4-5 minutes more or till pastry is set and dry. Remove from oven. Set on a wire rack. Reduce oven to 300°. Allow 10 minutes for heat to adjust.
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2
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Meanwhile, in a skillet cook onion and bacon over medium heat, until bacon begins to brown, and onion is tender. Reduce heat to low until bacon is crisp. Drain on paper towels.
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3
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In a medium mixing bowl beat eggs slightly with a fork. Stir in sour cream, half-and-half (or cream or milk), salt, pepper, and nutmeg if desired. Stir in onion mixture, spinach, mozzarella cheese, and Swiss cheese. Pour into the baked pastry shell.
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4
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Bake in a 300° oven for 45-50 minutes or till a knife inserted near the center comes out clean. If necessary cover edges with foil to prevent over-browning. Let stand for 10 minutes before serving. If desired, garnish with tomato slices, oregano, and pepper.
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