Taste of Life: Quiche with Spinach & Bacon

By Joanne Knieriem

Ingredients

2 cups grated Monterey Jack cheese
2 cups grated Swiss cheese
2 extra large eggs
cup light cream
1 Tbsp. flour
Salt and pepper to taste
8 oz. mushrooms, chopped
cup meat (ham bits or crumbled bacon)
cup broccoli or spinach, chopped in small pieces
1 small onion chopped and blended with mixed ingredients
1 (9-inch) unbaked pie shell

Preparation

Mix together cheeses in a bowl. In a blender, combine eggs, light cream, flour and salt and pepper. Starting and ending with cheese mixture, arrange alternate layers of cheese and extra ingredients in the pie shell. Then pour blender mixture over top. Bake at 350 degrees for 1 hour or until light brown on top (a knife inserted should come out clean). Freezes well uncooked.

Recipe is from the Gatherings & Traditions Cookbook, produced by the Service League of Cherokee County. The Service League of Cherokee County has been working to meet the needs of the children of Cherokee County since 1935. In addition to the cookbook, the organizations fundraising efforts include the annual Riverfest Arts and Crafts Festival; Run for the Children 5K Walk/1-mile Fun Run; and Annual Ball, featuring the Dancing for the Children competition. ServiceLeague.net