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Spinach Bacon Quiche

Spinach Bacon Quiche I


  • Half of 11 oz. pig. pie crust mix
  • 8 oz. sliced bacon
  • 1 onion, chopped
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/8 tsp. ground nutmeg
  • 1 pkg. frozen chopped spinach, thawed, squeezed dry
  • 1/4 cup drained chopped pimientos
  • 3 eggs
  • 1 1/2 cup milk

  • 6 oz. Swiss cheese, shredded


Preheat oven to 375 degrees F. Prepare pie crust according to package directions for 1 crust. Roll into 10 inch circle. Fit into 9 inch pie pan; trim edge.In nonstick skillet over medium high heat cook bacon until crisp, 6-8 minutes. Discard all but 1 Tbsp. fat from skillet. To skillet add next 4 ingredients; cook until softened, 3-4 minutes; stir in spinach and pimientos. Cook, stirring, 1 minute. Beat eggs with milk. Crumble bacon into crust. Top with spinach mixture and 1 cup cheese. Pour egg mixture into crust. Sprinkle with remaining cheese. Bake until set and golden, 40 minutes. Let stand 20 minutes before serving.

By Robin

Spinach Bacon Quiche II


  • 4 eggs
  • 2 cups milk
  • 1-1/4 cups shredded cheddar cheese, divided
  • 1/4 cup finely chopped onion
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  • 4 bacon strips, cooked and crumbled
  • 1/2 tsp. salt
  • 1/2 tsp. dry mustard
  • 1/4 tsp. paprika
  • 1 package (10 oz.) frozen chopped spinach, cooked and drained
  • 1 unbaked pastry shell (9-inches)


In a large bowl, beat eggs; whisk in milk, 1 cup cheese, onion, bacon, salt, mustard and paprika. Add spinach. Pour into the pie shell. Sprinkle with the remaining cheese. Bake at 400 degrees F. for 40 minutes or until a knife inserted halfway between the center and the edge comes out clean. 6 Servings.

By Connie from Oden, Arkansas

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