Here's a large photo of the spinach quiche.
Yield: Serves 4.
Ingredients:
- 4 thick slices bacon, diced
- 1/2 cup chopped onion
- 1 package fresh spinach, about 5 to 6 ounces
- 1 cup (4 ounces) shredded Cheddar or a Cheddar Jack blend
- 1 1/4 cups milk, low fat
- 1/4 cup all-purpose flour
- 5 large eggs
- 1 large egg white
- 1/4 teaspoon pepper
- 3/4 teaspoon salt
- 1/4 teaspoon onion powder
- pinch leaf oregano
- sweet paprika, optional
Preparation:
In a large skillet or saute pan cook the diced bacon until fat is rendered and the bacon is crisp. Remove to paper towels. Pour off all but about 1 teaspoon of the bacon grease. I save the bacon grease to use in cornbread or for a flavorful fat for sauteing onions or other vegetables. Add the onion to the pan and cook over medium heat, stirring, until just tender. Add the spinach leaves and cook, stirring constantly, until spinach is wilted and any excess water clinging to the leaves has evaporated.
Transfer the spinach mixture to the baking dish. Top evenly with the bacon, then with the cheese.
In a bowl, whisk together the milk and flour until smooth. Whisk in the eggs and egg white, then whisk in the pepper, salt, onion powder, and oregano. Pour over evenly over the spinach and cheese mixture. Sprinkle very lightly with the paprika, if desired.
Bake for 30 to 40 minutes, until firm.
Serves 4.
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