SPINACH AND SWISS QUICHE

SPINACH AND SWISS QUICHE image

Yield 6 to 8 servings

Number Of Ingredients 10

One 9-inch deep-dish pie pastry
One 10 oz. package frozen chopped spinach
One 8 oz. package Swiss Cheese
2 tbsp AP flour
3 large eggs, beaten
1 cup whipping cream (heavy is ok)
0.5 tsp. salt
Dash of pepper to taste
"Optional"
cooked bacon crumbles. A half package of bacon works well.

Steps:

Thaw and blind bake the pie crust according to package directions while assembling your other ingredients. Don't forget to prick the pastry with a fork, and use some old dry beans or pie weights if you have them. Adjust oven to 350 F after you blind bake your crust. Thaw/cook your spinach and drain well. Cut cheese into half-inch strips, then toss with the flour and set aside. In a large bowl, combine eggs, whipping cream, salt and pepper, beating well. Stir in spinach and cheese (and bacon). Pour mix into the blind-baked pastry shell. Bake at 350 F for one hour.