Spinach and Bacon Quiche

波菜煙肉派

 

文章日期：01/17/2011 09:49 am

Ingredients:

1 - 9" pie crust, fitted into a greased 9" glass pie plate,
6 large eggs,  1 1/2 cups half & half, (I used 1/2 cup half & half and 1 cup
almond milk),  salt and pepper to taste,  1 cup cooked and crumbled bacon,
(I used diced ham),  1 1/2 cups shredded swiss cheese, (or any kind of cheese),
2 cups chopped fresh baby spinach, packed, 1 tsp grated garlic (optional)

材料:

1個9吋派皮, 放在已抹油9吋玻璃派碟內,
大蛋6個,  1杯半淡忌亷, (我用半杯再加1杯杏仁奶),  鹽及胡椒粉些少,
1杯已焗熟煙肉碎, (我用火腿丁),  1杯半碎瑞士芝士, (或任何一種芝士),
2杯切碎嫩菠菜葉, 1小匙蒜茸 (可不加)

Directions:

Preheated oven to 375F. Use a fork to poke holes on the bottom of the pie
crust, sprinkle some of the cheese on top, put into the oven and bake for
15 mins. In a blender, mix and blend together the eggs, half & half, salt and
pepper. Layer the spinach, garlic, bacon and cheese onto the baked pie crust.
Slowly and carefully pour the egg mixture on top. Bake 45 - 50 mins until set.

做法:

焗爐預熱至375F. 用义在派皮上刺孔, 灑上部份芝士碎, 放入焗爐焗
15分鐘. 蛋, 淡忌亷, 鹽和胡椒粉放入攪拌機內拌勻置一旁. 在已焗好
的派皮上分層放上菠菜, 蒜茸, 煙肉碎及芝士碎, 慢慢將蛋液倒入, 放
入焗爐內焗45 - 50分鐘至熟.