Spinach Quiche

Traditional quiche is typically a simple egg and cream mixture baked in a pastry crust but there are numerous additions that can make a fantastic quiche suitable for breakfast, lunch or dinner. This version adds crumbled bacon over the bottom and then spinach, pepper jack and sharp cheddar cheese mixed into the egg and cream mixture. Be creative with your cheese selections and create your own version of this quiche.

Spinach Quiche

4 slices bacon

1 onion, chopped

5-ounces frozen chopped spinach, thawed, drained well
1 teaspoon all purpose flour
1/2 cup grated Pepper Jack cheese
1/2 cup grated sharp cheddar cheese

5 eggs
1/2 cup half and half
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg

Cook bacon in heavy medium skillet over medium-high heat. Remove bacon from grease. Drain grease, reserving 1 tablespoon in the pan. Add onion and sauté until translucent, about 3-5 minutes. Add spinach and stir until spinach is dry, about 3 minutes. Cool slightly. 

Pastry Dough
1 1/3 cups flour
1/2 teaspoon salt
1/2 cup shortening
4-6 tablespoons ice water

Preheat oven to 375°F.
Stir together flour and salt. Using pastry blender or two knives cut in shortening to flour mixture until shortening is the size of large peas. Using a fork, stir in water one tablespoon at a time just until mixture comes together. Press into a ball.

Roll out dough into large round and press into bottom of a 9 inch pie pan. Trim and flute edges. Prick all over the crust with fork and then bake for 10 min.

Crumble bacon and place on bottom of crust. Beat eggs, half and half, salt, pepper and nutmeg in large bowl to blend. Stir in cheese and spinach mixture. Pour over bacon. Bake until filling is set, about 50 minutes. Cool slightly. Cut into wedges and serve.