Lyons Family Cookbook

Spinach Souffle Quiche

1

Classic Pie Crust recipe (cut in 1/2) in this cookbook

1

medium onion, chopped

6

bacon slices, chopped

8

eggs

1/2

cup

sour cream

1/2

cup

half and half, light cream, or milk

1/4

tsp

salt

1/8

tsp

white pepper

dash

nutmeg (optional), ground

3

cups

(about 3 oz.) baby spinach, lightly packed, torn into tiny pieces

2/3

cup

mozzarella cheese (2.5 oz), shredded

1/2

cup

Swiss cheese (2 oz), shredded

--- OPTIONAL ---

plum tomato

fresh oregano

cracked black pepper

1

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.

2

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.

3

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.

4

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.

Source

Source: Family Fun