He's such a handsome little guy! He's rock solid therefore I call him "Tank." ;-) Except for those delightful cheeks!
I asked Jenny for the quiche recipe to feature on my blog. I have not eaten any "regular" food since January 8 and I was in heaven. (Between the new way of eating and the esophagitis, I've lost 14 pounds in 3 weeks). I cannot eat much and have to eat really small portions and really small bites, chewed well, and each bite followed by water so it doesn't get impacted in my esophagus. One of the only solid foods I've been able to eat is eggs. So, the quiche was PERFECT and I have also been craving green vegetables. The quiche hit all the right spots and was amazing!!!
1 pastry for single-crust pie (you can use pre-made, such as Mrs. Smith's, or make your own)
1/2 cup chopped yellow onion
6 slices bacon, cooked and chopped
8 beaten eggs
1/2 cup sour cream
1/2 cup half-and-half, light cream, or milk
1/4 tsp salt
1/8 tsp white pepper
3 cups fresh spinach, chopped & lightly packed
2/3 cup shredded mozzarella cheese (3 oz)
1/2 cup shredded swiss cheese (2 oz)
Prepare and roll out Pastry for single-crust pie. Line a 9-inch pie plate with the pastry. Trim and crimp edges as desired. Line the unpricked pastry shell with a double thickness of foil. Bake at 450 degrees F for 8 minutes. Remove foil. Bake 4 to 5 minutes more, or until pastry is set and dry. Remove from even, then reduce oven temperature to 325 degrees.
Meanwhile, in a large skillet, cook onion and bacon until onion is tender and bacon is crisp. Drain on paper towels.
In a bowl, whisk together eggs, sour cream, half-and-half, salt, & pepper. Stir in onion mixture, spinach, & cheese.
Pour egg mixture into the hot, baked pastry shell. Bake at 325 degrees for 45-50 minutes, or until a knife inserted in the middle comes out clean. If necessary, cover the edge of the pastry with foil to prevent burning. Let stand 10 minutes before serving.
Soooo good!!!!!
