Speedy Bacon and Cheddar Quiche
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Feast of Eden chef/owner Lisa Bellan bakes Midwest ingredients into her Speedy Bacon and Cheddar Quiche.
Bob Chwedyk | Staff Photographer
1 9-inch pie crust (purchased or homemade)
1 tablespoon butter
1/3 cup green onions, thinly sliced
2 tablespoons flour
1 cup half-and-half
˝ cup mayonnaise
4 large eggs, lightly beaten
2 cups shredded cheddar cheese
1 cup frozen spinach, thawed and squeezed dry
˝ cup chopped cooked bacon
1 tablespoon minced fresh parsley
Heat oven to 400 degrees.
First, blind bake pie shell. Place pastry in 9-inch pie plate and crimp edges. Line pie shell with a piece of aluminum foil large enough to cover the inside of the pastry with some overhang for easy removal. Fill the lined pastry with dried bean or rice up to the top. Bake until the edges begin to brown, 15-20 minutes.
Remove from the oven and carefully lift out the beans or rice using the edges of the foil, being careful not to "spill the beans" (or rice) into the shell. Return to the oven for another 10 minutes, or until the entire crust is lightly browned. Set aside while preparing the filling. Reduce the oven temperature to 350 degrees.
Melt butter in saute pan, add green onions once it's hot and sauté just until softened a bit. Scrape onions into a small bowl to cool slightly.
Place flour in medium mixing bowl and add a bit of the half-and-half, combine until smooth. Whisk in the mayonnaise (this prevents lumps of flour in the finished product). Whisk in the eggs, then slowly whisk in the rest of the cream.
Add the cheese, spinach, parsley and cooked bacon, and combine thoroughly. Carefully pour the mixture into the prepared crust, taking care not to let it drip or run over the edge. Bake 20 minutes, rotate pan and bake 15-20 minutes more until filling is set and a golden brown all over. Allow to cool a bit before serving.
Nutrition values per serving: 414 calories, 38 g fat, 6 g carbohydrates, 1 g fiber, 16 g protein, 191 mg cholesterol, 431 mg sodium.
Chef Lisa Bellan, Feast of Eden
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