me oh my pie {week 50}

This week’s pie is one showstopping quiche. It’s so delish and is from the kitchen of a dear, dear friend. I remember the first time she made it for a brunch we shared and, oh my, it’s been a favorite ever since. The bacon and fresh spinach make for a lovely presentation and up the ante, making it borderline gourmet!

Want to know another secret I learned from my dear friend–Trader Joe’s frozen pie pastry is good! It’s slightly sweet and pairs really nicely with the hefty ingredients in this quiche–so save yourself some time this holiday, grab a box of pastry from your local Trader Joe’s and make this quiche!

Laura D.’s Spinach Quiche

1 single-crust pie pastry

1/2 cup chopped onion (about 1medium)

6 slices bacon, chopped

8 eggs

1/2 cup sour cream (I use plain yogurt)

1/2 cup half & half or milk (I use milk)

1/4 tsp salt

1/8 tsp pepper

3 cups lightly packed chopped fresh spinach

1/2 cup shredded mozzarella cheese

1/2 cup shredded Swiss cheese

Place pie pastry in pie plate and line with a double thickness of foil.  Bake in a 450* oven for 8 minutes.  Remove foil.  Bake for 4-5 min. more or till pastry is set and dry.  Remove from oven.  Reduce oven temp. to 325*.

In a large skillet cook bacon until crisp – remove bacon.  Cook onion in bacon drippings until tender.  Drain on paper towels.

In a medium mixing bowl beat eggs slightly with a fork.  Stir in sour cream, half & half OR milk, salt, pepper.  Stir in onion, bacon, spinach and cheeses.

Pour egg mixture into the hot, baked pastry shell.  Bake in the 325* oven about 45 minutes or until a knife inserted near the center comes out clean.  (This is usually more like 55-60 minutes in my oven).  If necessary, cover edge of crust with foil to prevent overbrowning.  Let stand for 10 minutes before serving.  Makes 8 servings.