- One 10-inch piecrust or fresh pastry
- 2 cups whole milk
- 1 tablespoon salt
- 1 teaspoon ground white pepper
- 1 teaspoon ground nutmeg
- 8 eggs, whipped
- 1 cup spinach, thin cut
- 1/2 cup cooked and chopped bacon
- 1/2 cup shredded cheese, Monterey Jack or other
- 1 tablespoon chopped fresh parsley
Preheat the oven to 350 degrees F (on low fan speed, if using convection). During this time, cover the bottom of the piecrust with aluminum foil and uncooked beans. Place the piecrust in the oven and bake (blind bake) for 10 to 12 minutes to allow the crust to cook. The crust should be light brown on the edges when removing from the oven.
During the cooking of the crust, whisk together the milk, salt, pepper, nutmeg and eggs in a bowl. After mixing the eggs, in a second bowl, blend together the spinach, bacon, cheese and parsley. Add half of the egg mixture to coat the ingredients, again mixing well. Next, add the mixture to the cooked crust then finish with the remaining egg mixture. Bake in the oven until the middle of the quiche is set, about 20 minutes.
Remove and serve.