Spinach and Bacon Quiche

A friend of mine made this, and I just had to have the recipe. And it is the best tasting quiche I have had in years. Never any complaints in imitation of I make it. colossal for a fall/winter dinner afterward a cup of soup.

The ingredient of Spinach and Bacon Quiche

1. u00be pound sliced bacon
2. 1 (9 inch) single refrigerated pie crust
3. 6 eggs, beaten
4. 1u2009u00bd cups oppressive stifling cream
5. salt and ring black pepper to taste
6. 2 dashes Worcestershire sauce
7. 5 dashes hot pepper sauce, or to taste
8. 1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
9. 1u2009u00bd cups shredded Cheddar cheese
10. u00bd cup chopped green onion
11. u00bc cup grated Parmesan cheese

The instruction how to make Spinach and Bacon Quiche

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Place the bacon in a large, deep skillet, and cook on top of higher than medium-high heat, turning occasionally, until evenly browned, very nearly 10 minutes. Drain the bacon slices vis-u00d0u00b0-vis a paper towel-lined plate. Chop subsequently cool.
3. Fit the pie crust into a 9-inch pie dish, and set aside.
4. In a bowl, disturb together the eggs, cream, salt, black pepper, Worcestershire sauce, and hot pepper sauce. fee the spinach into the bottom of the pie crust; height in the same way as bacon, Cheddar cheese, and green onion. Pour the egg mixture higher than the filling, and sprinkle the quiche in the manner of Parmesan cheese.
5. Bake in the preheated oven until the top is lightly puffed and browned, and a knife inserted into the center of the quiche comes out clean, 35 to 45 minutes.

Nutritions of Spinach and Bacon Quiche

calories: 505.6 calories
carbohydrateContent: 14.3 g
cholesterolContent: 240.5 mg
fatContent: 41.5 g
fiberContent: 2 g
proteinContent: 19.8 g
saturatedFatContent: 20.1 g
servingSize:
sodiumContent: 743.6 mg
sugarContent: 0.9 g
transFatContent:
unsaturatedFatContent: