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Categories:Viewed: 29 - Published at: 8 years ago
Ingredients
- 1 frozen pre-rolled, 9-inch pastry dough
- 4 eggs
- 34 cup whole milk
- 34 cup skim milk
- 1 cup shredded mozzarella cheese
- 1 tablespoon flour
- 7 slices morning star vegetarian bacon
- 1 medium onion, diced
- 5 ounces frozen chopped spinach, thawed
- 14 teaspoon salt
- 1 dash pepper
- 1 dash nutmeg
Method
- Preheat the oven to 450 degrees.
- Unroll the pastry dough and press it into a 9-inch pie pan.
- (You do not need to grease the pan.)
- Fold the edges of the pastry over and crimp.
- Cover the pastry with a double layer of aluminum foil, and bake for 8 minutes.
- Then, remove the foil and bake for 4 more minutes.
- You do not need to prick the pastry - it's okay if it bubbles a little.
- Remove the pie crust from oven and reduce heat to 325 degrees.
- Meanwhile, following the directions on the package, fry the bacon in a skillet.
- Remove bacon from skillet, break into bite-size pieces, and set aside.
- Heat up the diced onions in the excess oil from the bacon, or add oil if needed.
- The onions don't need to be fully sauteed, just cook them over medium heat for a couple minutes to soften them up a bit.
- Next, drain the spinach, squeezing all of the excess water out.
- Beat the eggs in a large bowl, and add milk, bacon pieces, onion, spinach, salt, pepper, and nutmeg.
- In a separate bowl, mix together cheese and flour, then add this to the egg mixture.
- Line the crimped outer edges of the pie crust with foil.
- Pour the egg mixture into the warm crust.
- Bake for 45 minutes, or until egg mixture feels firm and set, crust is golden brown, and toothpick comes out clean.
