Bacon, Spinach and Sun-Dried Tomato Quiche
MAKES: 6-8 SERVINGS
TOTAL TIME: 1 HOUR
1 refrigerated pie crust
1/2 cup whole milk
1/2 cup heavy whipping cream
4 eggs, slightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
4 strips cooked bacon, chopped
1/3 cup sun-dried tomatoes, chopped
2 cups fresh spinach, chopped
1 cup whole milk ricotta cheese
1. Preheat oven to 350°F.
2. Prebake pie crust, pricking with a fork on bottom and sides. To avoid bubbling up, crumple a square of parchment paper, smooth it back out and line the pie crust with it. Add "pie weights" or dried beans to fill the interior of the shell. Bake 15 minutes or until edges are slightly brown; remove from oven. Take out weights and parchment.
3. In a bowl, combine milk, cream, eggs, salt and pepper; whisk until smooth. Add bacon, tomatoes and spinach; pour into pie crust. Drop ricotta by the spoonful onto the surface of the egg mixture.
4. Bake 40 to 50 minutes or until the egg mixture is set; allow to cool at least 20 minutes before serving.
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