Pete's Killer Quiche

Recipe from Stonewall Kitchens - Pappy's tested and approved!



Use either two- 8" pie shells in shallow aluminum pans, or one large 9" deep dish pie plate. Either way, you'll need to thaw two pods of Pappy's Pie Dough for this amount of quiche filling.


INGREDIENTS:


2 pods Pappy’s Pie Crust Dough Thawed but still chilled

8 Grade A Large Eggs

1 cup heavy cream

½ cup half and halfSalt and pepper to taste...be generous with the pepper!!

2 cups coarsely chopped fresh baby spinach

2 pounds bacon rendered and crumbled (Fresh Sausage can be used too)

1 pound Jarlsberg Swiss Cheese coarsely grated (Jarlsberg is a Semi Soft Part Skim Milk Sweet Cheese, Lucerene is similar if Jarlesberg is not available).


INSTRUCTIONS:

1. Preheat oven to 400 Degrees (F). If making two smaller quiche with 8" pie pans, roll out each pod into a separate bottom crust (10"). Trim excess dough and use to make fluted edge. If using one larger deep dish pan, you'll use about 1 1/2 pods of dough for the larger pan.

2. Blend or whisk eggs, heavy cream, half and half, and salt and pepper thoroughly. Layer freshly chopped Spinach, then crumbled bacon and finally the grated Swiss cheese so it is rounded (it will all settle down as it bakes).



3. Gently top with the liquid ingredients, fill until it is ½ to ¼ inches below the top of the pie crust., Use baking sheets underneath as it bakes it may spill over a little.

4. Bake smaller pie shells (aluminum) 35 - 40 minutes, larger (glass, deep dish) pie plates 50 - 55 minutes. To brown top of quiche if not as brown as you want it, broil final 3-4 minutes, or until desired color/texture is reached.

5. Remove from oven and let cool on rack slightly to make sure eggs and cheese are set prior to serving.


RECIPE NOTES

Recipe from Stonewall Kitchens - Pappy's tested and approved!

Use either two- 8" pie shells in shallow aluminum pans, or one large 9" deep dish pie plate. Either way, you'll need to thaw two pods of Pappy's Pie Dough for this amount of quiche filling.