| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Swiss |
Cheese, Main course |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Fresh mushrooms; 1-2 cups |
| 1 |
pk |
(small) frozen spinach; (chopped) |
| 1 |
pk |
Bacon; fried/crumbled (regular Armor or similar pkg of bacon) |
| 1 |
pk |
Pie crust (9 inch); Package of 2 |
| 2 |
c |
Whipping cream |
| 1 |
c |
Shredded cheddar cheese; and Swiss mix |
| 1/2 |
ts |
Ground nutmeg |
| 1 |
ts |
Salt |
|
|
Pepper; (dash) |
|
|
Butter or margarine |
| 3 |
|
Eggs |
INSTRUCTIONS
Fry bacon until nice and crisp. Drain on paper towels.
Boil spinach; drain; let cool. Once spinach cools, squeeze dry.
Sautee mushrooms in small amt. of butter. Drain butter; set aside.
Layer the botton of two 9-inch deep dish pie shells as follows:
Divide the spinach in to equal amounts; spread on the bottom of pie shells.
Divide the mushrooms into equal amounts; layer on top of spinach.
Crumble bacon slices. Spread on top of mushrooms.
Take 1/2 cup of swiss and 1/2 cup of cheddar cheese, mix and spread evenly
on top of pie mixture.
Blend together whipping cream, beaten eggs, ground nutmeg, salt, and
pepper.
Divide mixture evenly and pour on top of pie filling.
Bake at 350 degrees F. for about 45 minutes to an hour, OR until tooth pick
inserts in the middle and comes out clean.
Makes 2 9-inch quiche pies.
Recipe by: Phyllis Benitez Using Basic Quiche Recipe
Posted to TNT Recipes Digest by pebenitez@juno.com (Phyllis E. Benitez) on
Mar 4, 1998
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