This week’s secret ingredient was spinach. There was also a rule that it could not be a salad. I was a bit sad about that, because I wanted to try making a warm bacon dressing like the one I had at Mt. Vernon. However, I discovered another equally delicious way to combine bacon and spinach. I made a quiche! I had never made a quiche before, but it really wasn’t too hard. And, I think it came out beautifully. It probably helped that I was starving by the time it was done, but it was filling and very tasty. I would definitely recommend it.
I accidentally dropped the lid to my nutmeg in the egg mixture, but it still seems to have turned out okay. Also, if you don’t have white pepper, black pepper is fine. I think it’s a visual difference more than a taste difference.
The only other issue is that the original recipe calls for pre-baking the pie shell. I didn’t, but it might help keep the crust from getting mushy. I thought it was just fine without (and I didn’t have to deal with foil on the crust or anything).
Spinach Quiche (from the Better Homes and Gardens New Cookbook)
1 pie crust
1/2 cup chopped onion
6 slices bacon, chopped
1/2 cup dairy sour cream
1/2 cup half and half
1/4 teaspoon salt
1/8 teaspoon white pepper
Dash ground nutmeg
3 cups lightly packed chopped fresh spinach
2/3 cup shredded mozzarella cheese
1/2 cup shredded swiss cheese
Preheat oven to 325. Cook onion and bacon in a large skillet until onion is tender and bacon is crisp. Drain on paper towels.
In a medium mixing bowl, beat eggs slightly with a fork. Stir in sour cream, half and half, salt, pepper, and nutmeg (if desired). Stir in onion mixture, spinach, and both cheeses.
Pour egg mixture into pastry shell. Bake in 325 degree oven 45 minutes or until a knife inserted near center comes out clean. If necessary, cover edge of foil to prevent over-browning. Let stand 10 minutes before serving.