| Florentine Quiche Lorraine | | | | | | | | | | | | | | | | | | | 1 9 1/2" pie plate, partially cooked | 1/2 cup milk | | | | | | | 1/2 lb bacon, cooked, drained and crumbled | 2 cup grated Swiss cheese tossed in 2 T. flour | | | | 2 tbsp butter | | | 1 10 oz pkg. frozen chopped spinach, thaw, drain well | | | 1 small onion, finely chopped | | 1/2 tsp salt | | | | | | | 1 clove garlic, minced | | 1/8 tsp black pepper | | | | | | 3 eggs, plus 1 yolk, beaten well till foamy | 1/4 tsp nutmeg | | | | | | | 1/2 cup half and half | | 1 tbsp parsley | | | | | | | | | | | | | | | | | | Cook bacon, drain and crumble. Set aside. Saute onion and garlic in butter. Add spinach and blend well. | | Take of heat. Beat eggs till foamy, add milk, half and half, beat well. Fold in bacon bits, cheese, parsley and | | seasonings. Blend well, pour into pie shell, bake at 350 for 50-60 mts. | |
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