CAP Kitchen

Bacon, Egg, and Spinach Quiche

INGREDIENTS:
2 pie crust shells (we provided 2 frozen pie crusts)

6 eggs

3/4 cup of half and half or milk (half and half works best, but milk wilk work)

salt and pepper to taste

1 (10 ounce) package of frozen spinach, thawed and drained

8 strips bacon, cooked and crumbled

2 cup shredded Cheddar cheese

DIRECTIONS: In a bowl mix eggs, milk or half and half, and salt and pepper. Then add spinach, bacon, and the cheese. Separate filling into two freezer bags and seal. Place filling in freezer until you are ready to bake. Thaw for 24 hours in refrigertor. Preheat oven to 400 degrees. Poke holes in the pie crust with a fork. If you use a dairy pie crust, bake for 10 minutes. Pour one bag of filling into each pie crust; top with additional cheese if desired. Bake uncovered for 30 minutes or until filling is set.