Quiche Florentine
Yield
6 servingsPrep
20 minCook
40 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
pie shell (9 inch)
ready-made |
|
| 2 | cups |
velveeta cheese
shredded |
* |
| ⅓ | cup |
Parmesan cheese
grated |
|
| 1 | package |
spinach
thawed and well, drained |
|
| 4 | slices |
bacon
crispy, crumbled |
|
| ¾ | cup |
milk
|
|
| 3 | large |
eggs
beaten |
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
pie shell (9 inch)
ready-made |
|
| 473 | ml |
velveeta cheese
shredded |
* |
| 79 | ml |
Parmesan cheese
grated |
|
| 1 | package |
spinach
thawed and well, drained |
|
| 4 | slices |
bacon
crispy, crumbled |
|
| 177 | ml |
milk
|
|
| 3 | large |
eggs
beaten |
|
| 1.3 | ml |
black pepper
|
|
Directions
Prepare pie crust according to package directions for filled one crust pie, using a 9 inch pie plate. (Refrigerate leftover crust for later use.)
In a large bowl, combine remaining ingredients; mix well.
Pour into unbaked pie crust.
Bake @ 350℉ (180℃) for 35 to 40 minutes or until knife inserted in center comes out clean.
Let stand 10 minutes before serving.
