Spinach & Bacon Quiche


3/4 pound sliced bacon

1 (9-inch) single refrigerated pie crust

6 eggs, beaten

1- 1/2 cups heavy cream

Salt and ground black pepper to taste

2 dashes Worcestershire sauce

5 dashes of hot sauce

1 (10 ounce) package frozen chopped spinach-thawed, drained and squeezed dry

1- 1/2 cups shredded Cheddar cheese

1/2cup chopped green onion (optional)

1/4 cup Parmesan cheese


Pre-heat oven to 375 degrees. Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.

Drain the bacon slices on a paper towel-lined plate. Chop when cool.

Fit the pie crust into a 9-inch pie dish, and set aside.

In a bowl, whisk together the eggs, cream, salt, black pepper, Worcestershire sauce, and hot pepper sauce.

Spread the spinach into the bottom of the pie crust; top with bacon, Cheddar cheese, and onion.

Pour the egg mixture over the filling, and sprinkle the quiche  with Parmesan cheese.

Bake in preheated oven until the top is lightly puffed and browned, and a knife inserted into the center of the quiche comes out clean, about 35-45 minutes.

[Save time by cooking and chopping the bacon the night before.]

[Substitute cooked sausage for bacon and Swiss for Cheddar cheese.]

Serve with fresh fruit cup and juice/coffee.