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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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This can be baked a day or two ahead and just pop it in the microwave until warm. Ingredients:
1 (10 ounce) package frozen chopped spinach, thawed |
0.5 (15 ounce) package refrigerated pie crusts |
6 slices bacon, cooked and crumbled |
4 green onions, chopped |
1 1/2 cups shredded swiss cheese, divided |
6 large eggs, slightly beaten |
1 cup whipping cream |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
1/8 teaspoon ground red pepper |
1/8 teaspoon ground nutmeg |
Directions:
1. Drain spinach well, pressing between paper towels. Set aside.
2. Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp. Freeze crust 10 minutes.
3. Bake crust at 400 for 7 minutes; remove from oven. Reduce oven temperature to 350.
4. Sprinkle bacon, chopped green onions, and 3/4 cup shredded Swiss cheese into prepared piecrust.
5. Stir together spinach, eggs, and next 5 ingredients; pour mixture over cheese in crust, and sprinkle evenly with remaining 3/4 cup Swiss cheese.
6. Bake at 350 for 35 to 40 minutes or until set, shielding edges with aluminum foil after 20 minutes to prevent excess browning, if necessary. Let stand 10 minutes.
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