Serves: 5
Total Calories: 567

FOR CRUST:
1 1/2 cups unbleached, all-purpose flour
1/2 teaspoon salt
1/4 cup olive oil
3 tablespoons milk
------------------------------
FOR FILLING:
1/2 cup onion, diced
6 slices bacon, chopped
8 eggs, beaten
1/2 cup sour cream
1/2 cup half and half, light cream, or milk
1/4 teaspoon salt
1/8 teaspoon pepper
3 cups lightly packed, chopped, fresh spinach
2/3 cup shredded mozzarella cheese
1/2 cup shredded Swiss cheese

To make the crust, whisk together the flour and salt in a bowl. Add the olive oil and 3 tablespoons milk and stir the mixture gently with a fork just until the flour is moistened. If needed, add an additional tablespoon of milk to make the ball of dough more cohesive.

Form the pastry into a ball. Roll out the ball of dough onto a lightly floured surface until it is approximately a 12 inch diameter circle. Roll dough around the rolling pin and gently unroll over top of a 9 inch pie pan. Softly press dough into the pan. Trim and crimp the edges.

Cover dough with a double thickness of aluminum foil and bake in a 450 degree oven for 8 minutes. Remove the foil and bake for an additional 4 to 5 minutes or until the pastry is set and dry. Remove from oven and reduce the temperature to 325 degrees.

In a large skillet, cook onion and bacon until the onion is tender and the bacon is crisp. Drain onion mixture on paper towels.

In a bowl stir together beaten eggs, sour cream, half-and-half, salt, and pepper. Stir in onion mixture, spinach, and cheeses.

Pour egg mixture into the hot baked crust. Bake at 325 degrees for 45-50 minutes or until a knife inserted near the middle comes out clean. If necessary, cover edge of crust with foil to prevent over-browning. Let the quiche stand for 10 minutes before serving.

Adapted from: Better Homes and Gardens New Cook Book 14th Edition

Nutritional Facts:

Serves: 5
Total Calories: 567
Calories from Fat: 333

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