Rachael Ray

This Saturday my family wanted to go out for Mexican for lunch. I had just had a bonanza shopping trip at the grocery store a few days prior so on principle (although I really did want a taco) I insisted on making lunch. Soooo tired of peanut butter or tuna sandwiches, I remembered a box of store-bought pie crust that was sitting in my fridge and since I basically only make chocolate desserts - fruit pies are rarely generated from my kitchen - I thought quiche would be a good way to take advantage of the crust.

I threw together this quiche start to finish in under an hour - less time than it would have taken for us to go out to lunch - and delish. You could swap out the bacon for turkey bacon, ham or sausage or skip meat and double the veggies

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- mushrooms, asparagus, and broccoli would all be good.

Spinach Bacon Quiche

• Ingredients:
  One refrigerated prepared 9-inch pie crust, fit to a 9-inch glass pie plate
• 6 eggs
• 1 1/2 cups milk
• salt and pepper
• 1/2 pound bacon, cooked and crumbled (I baked mine in the oven on a cooling rack over a sheet pan at 400 degrees F for 20 minutes)
• 1 10-ounce box frozen chopped spinach, cooked, drained, and squeezed dry
• 1 cup shredded cheddar cheese  (or swiss or whatever cheese you have on hand)

Directions:

Preheat oven to 375 degrees F.

Combine eggs and milk in a blender and blend until thoroughly combined. Add salt and pepper to taste. Layer the spinach bacon and cheese in the bottom of the pie plate and pour the egg mixture on top. Bake for 40-45 minutes, until set and the top is lightly browned. Let sit for 10 minutes prior to serving. Serves 8.