Bacon Spinach Quiche Recipe

Ingredients for Bacon Spinach Quiche

• Frozen Puff Pastry
• Lean Bacon
• Onions
• Frozen Spinach
• Frozen Corn Kernels
• 2 tablespoons butter
• 6 large eggs
• 1/4 cup mayonnaise
• 1 cup milk
• Salt
• Pepper
• Whole Grain Mustard
• Tasty Cheese
• Tomatoes

How to Make Bacon Spinach Quiche

1. Melt 2 tablespoons of butter in a large skillet over medium heat. Add 1/2 cup chopped onion and 4 slices of bacon (cooked and crumbled). Sauté until onion is translucent, about 5 minutes.
2. Add 10 ounces fresh spinach to the skillet and cook until wilted. Remove from heat and drain well on paper towels.
3. Stir in 1/2 cup frozen corn into the bacon and onion mixture. Cook on low for 5 minutes.
4. Remove from heat and stir in 1/4 cup mayonnaise and 1 tablespoon Dijon mustard.
5. Season generously with salt and pepper to taste.
6. Allow the mixture to cool completely to room temperature.
7. In a large bowl, whisk together 6 large eggs and 1 cup of milk.
8. Add the cooled bacon, spinach, and corn mixture to the egg and milk mixture. Stir in 1/2 cup of shredded cheddar cheese.
9. Stir gently to combine.
10. Defrost 1 package (14.1 oz) of refrigerated pie crusts.
11. Grease two 9-inch pie plates or a 12-cup muffin tin. Line with pastry.
12. Divide the egg mixture evenly between the prepared pie plates or muffin cups.
13. Top with sliced tomatoes (about 1 cup) and the remaining 1/2 cup of shredded cheddar cheese.
14. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes for large quiches, or 15-20 minutes for individual quiches, or until golden brown and set. Let cool slightly before serving.