Bacon-Swiss-Spinach Quiche: Reader Recipe Of The Week

Cooking with Courtney is bringing you a mouthwatering quiche recipe, thanks to Patch reader Alexandra. It's got just a handful of ingredients, with lots of cheese and bacon. Need I say more?

Ingredients

• 1 pound Jarlsberg or Swiss cheese, sliced
• 12 oz frozen spinach, thawed and liquid squeezed out
• 4 eggs
• 1 pint heavy cream
• 12 oz bacon cooked well but still soft, fat patted off with paper towels and cut up in bite-sized pieces.
• Pinch of nutmeg

Instructions

1. Preheat oven to 350F.
2. In a deep-dish glass pie pan, put a layer or two (depending of the thickness of the slices) of sliced cheese, using not quite half of the pound of cheese. Layer bacon next, then spinach.
3. Blend milk and eggs and pour into pan.
4. Add remaining cheese completely covering egg mixture, and add nutmeg on top.
5. Bake on a cookie sheet for one hour. Let set for 15 minutes.

Note: spinach really must be “wrung out” or it makes the quiche too moist. For shallow pie pan, cut in half. This could also be a casserole.

Happy cooking!

Craving more breakfast recipes?

Try my recipes for eggs baked in tomato sauce and goat cheese, or my pumpkin-ricotta spiced pancakes, a big hit among readers!

There's also this kalua pig breakfast burrito recipe, or my healthy green smoothie bowl, if you're craving lighter fare.

Do you have a favorite recipe that you'd like to share with Patch readers?

Email Patch Editor Courtney Teague at courtney.teague@patch.com with your name, city, recipe and a brief description of why you love this recipe. If possible, please include a photo you've taken of your dish. We'll consider it for Cooking with Courtney's "Reader Recipe Of The Week."

Cooking with Courtney is a new, weekly series featuring seasonal recipes by Patch Editor Courtney Teague. Want to submit your recipes to be posted on Patch or submit a recipe request? Email her at courtney.teague@patch.com.