A 2 Piecrust Week: Quiche and Cream Pie

This week, we are mostly getting our calories from “things in pie crusts.” Scott made chocolate cream pie (recipe) and I made a quiche:

DSC02771

DSC02770

Here’s the quiche recipe, which I modified from this recipe (adjusted amount of ingredients, same preparation)

Ingredients

  • 1 9 inch refrigerated piecrust (I used whole wheat)
  • 1 cup shredded Italian cheese blend
  • .75 lb bacon, cooked and crumbled
  • 2.5 cups chopped fresh spinach, packed
  • 6 large eggs, beaten
  • 1 cup heavy cream
  • salt and pepper to taste

Preparation

Preheat the oven to 375°. Combine the eggs, cream, salt and pepper in a food processor or blender. Layer the spinach, bacon and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set.

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