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Thursday, September 2, 2010

Spinach Egg Quiche

Spinach Egg Quiche


Ingredients:

6 large eggs, beaten
1 1/2 cups heavy cream
½ teaspoon Herbes de Provence
Salt and pepper
2 cups chopped fresh baby spinach
1 pound bacon, cooked and crumbled
1 1/2 cups shredded Swiss cheese
1 Roma tomato, sliced thinly

1 (9-inch) refrigerated pie crust, fitted in a deep-dish, 9-inch glass pie plate
Preheat the oven to 375 degrees F.

In a large mixing bowl, whisk together the eggs, cream, Herbes de Provence, salt, and pepper; set aside. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 25 minutes. Arrange 5 to 6 slices of tomato on top of quiche. Continue baking for 15 to 20 minutes longer until the egg mixture is set.
Cut into 8 wedges.
Egg information: http://www.incredibleegg.org/

This is the video from the segment on KSDK's Show Me St. Louis.
http://www.ksdk.com/news/local/story.aspx?storyid=170231

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