Mother's Day Quiche

• 16 slices french bread
• 1 lb. bacon, cooked and crumbled
• 1 lb. grated cheddar cheese
• 1 lb. grated Monterey jack cheese
• 1 pkg. leaf spinach, frozen and thawed, optional
• 1 box mushrooms, fresh sliced, optional
• 1 small green bell pepper, seeded and cut in chunks
• 14 eggs
• 1 pint 1/2 and 1/2
• 1 tsp. salt
• 1/2 tsp. each pepper, paprika, dry mustard

Directions:

Grease 9 x 13 pan with butter. Cut crusts off bread. Butter both sides of bread. Place 8 slices of bread in pan, 1/2 of each of the cheeses, 1/2 of the bacon, a layer of leaf spinach (optional), and mushrooms (optional), and the green peppers. Place next 8 slices of bread on top. Cover with remaining cheeses and bacon. Beat eggs, 1/2 and 1/2 and spices and pour mixture over all. Let stand in fridge for 24 hours. Cook at 350 degrees for 1 hour and 30 minutes. Serve with cut up fresh fruit.

By Las Vegas Angel

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