SPINACH SOUFFLE QUICHE

Spinach Souffle Quiche image

Categories Cheese Egg Vegetable Casserole/Gratin Breakfast Bake

Number Of Ingredients 12

Ingredients

1 recipe Pastry for Single-Crust Pie or 1 folded refrigerated unbakded piecrust
1 medium onion, chopped
6 slices bacon, chopped
8 eggs
1/2 cup dairy sour cream
1/2 cup half-and-half, light cream, or milk
1/4 teaspoon salt
1/8 teaspoon white pepper
1 dash ground nutmeg (optional)
3 cups lightly packed chopped fresh spinach
2/3 cup shredded mozzarella cheese (2.5 oz)
1/2 cup shredded Swiss cheese (2 oz)

Steps:

Prepare and roll out pastry. (Or, unfold refrigerated pastry and dust with flour, according to the package directions.) Loosely wrap rolled pastry around a rolling pin. Unroll onto an ungreased 9-inch pie plate, being careful not to stretch pastry. Trim to 1/2-inch beyond edge of pie plate; fold under extra pastry. Make a high fluted edge all the way around. To flute, press forefinger of one hand against outside edge of dough, pushing between forefinger and thumb of the other hand, pressing from inside of pie plate. Line unpricked pastry shell with double thickness of foil.
Bake in 405° oven 8 minutes. Remove foil. Bake 4 to 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.
Meanwhile, in a skillet cook onion and bacon till onion is tender and bacon is crips. Drain on paper towels.
In a medium mixing bowl beat eggs slightly with a fork. Stir in sour cream; half-and-half, cream or milk; salt; pepper; and nutmeg, if desired. Stir in onion mixure, spinach, mozzarella cheese, and Swiss cheese. Pour into the baked pastry shell.
Bake in a 300° oven for 45 to 50 minutes or till a knife inserted near the center comes out clean. If necessary, cover edges with foil to prevent overbrowning. Let stand for 10 minutes before serving.
If desired, garnish with tomato slices, oregano, and pepper.
Pastry for Single-Crust Pie: In a mixing bowl combine 1 1/4 cups all-purpose flour and 1/4 teaspoon salt. Cut in 1/3 cup shortening till pieces are the size of small peas. Sprinkle 1 tablespoon cold water over part of mixture. Gently toss with a fork. Push to the side of bowl Repeat with 2 to 3 more tablespoons cold water till all is moistened. Form dough into a ball. On a lightly floured surface, flatten dough slightly with hands. Roll dough from center to edges, forming a circle about 12 inches in diameter.