Spinach, Bacon and Feta Quiche – Serves 6
1 Pillsbury pie crust, 1/2 C finely crushed croutons or bread crumbs, 1 C shredded cheddar, 4 oz. bacon (cooked), 4 oz. frozen spinach(thawed and squeezed to drain), 2 TB chopped onion, 1 C crumbled feta, 4 eggs, 1 1/2 C half and half, salt and pepper to taste, cherry tomatoes (cut into quarters)
Preheat oven to 350 degrees. Place 1 pie crust in a sprayed pie plate. Cover bottom of pie crust with crushed croutons or bread crumbs. Sprinkle with cheddar cheese. Layer bacon on cheese and top with spinach, onion and then feta lastly.
Beat eggs, half and half, and salt and pepper until blended. Slowly pour over ingredients in pie crust.
Bake 45 min. – 1 hour. Let stand 15 min. before serving. Cut into 6 wedges and garnish with tomatoes.
This can be frozen then baked when ready to use. I like to thaw out the night before.
I served this with the Giant Cinnamon Danish ( recipe in blog) with bacon and cantaloupe.