- 10-12 oz. Frozen Chopped Spinach
- 2 Cups Shredded Sharp Cheddar Cheese
- 3 Large Eggs
- ½ Cup Half ‘n’ Half
- 6 Pieces Bacon, Crumbled
- ½ Teaspoon Sea Salt
- 1 Tablespoon Flour
- 1, 9-inch Pie Crusts, Uncooked
1: Preheat oven to 350°F.
2: Shred 2 c sharp cheddar cheese. Cook and crumble 6 pieces of bacon. Microwave the frozen chopped spinach for 4 minutes.
3: In one mixing bowl, whisk together the 3 eggs, 1/2 c half ‘n’ half, and 1/2 tsp of sea salt with the fork.
4: In the other mixing bowl, toss together the 2 c cheddar cheese and 1 tbsp of flour.
5: Combine the egg mixture into the cheese mixture, making sure to not leave any clumps of cheese without egg on it.
6: Strain the water from the spinach as much as possible. Add spinach to the mixture, and stir until completely combined.
7: Now stir in the bacon and set that bowl aside.
8: Spread the unbaked pie crust evenly over your tart pan. Use your fingers to press the crust against the sides of the tart pan. Make sure there are no air bubbles.
9: Scrape the quiche mixture into the crust and smooth it out evenly.
10: Bake for 30 minutes or until firm.
Let the quiche cool for at least 10 minutes for the best results when slicing.
This quiche can be served hot, warm, or cold! Store sealed in your refrigerator for no more than five days.
Microwave for no more than 30 seconds to reheat.