Spinach and Bacon Quiche

6 large eggs, beaten
1 1/2 cups heavy cream
Salt and pepper
2 cups chopped fresh baby spinach, packed
1 pound bacon, cooked and crumbled
1 1/2 cups shredded Swiss cheese
1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate

Directions

Preheat the oven to 375 degrees F.

Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.

Notes: I used half and half and did not use a whole pound of bacon. I used the precooked bacon and used about 10 slices crumbled.

From Paula Deen
http://www.foodnetwork.com/recipes/paula-deen/spinach-and-bacon-quiche-recipe/index.html

Sunday January 10, 2009

Tonight for supper (and some lunches for Monday and Tuesday) I made Baked Penne with Sausage and Spinach. I got the recipe from here: http://dinnerwithjulie.com/2008/11/28/roasted-red-pepper-and-tomato-soup-baked-penne-with-sausage-and-spinach-and-chocolate-pecan-and-olive-oil-wafers/ ( I know that's a crazy long url)

Baked Penne with Sausage and Spinach

canola or olive oil, for cooking with
2 lean chicken and apple or Italian sausages, squeezed out of their casings
1 onion, chopped
3-5 cloves of garlic, crushed
1 28 oz. (540 mL) can diced tomatoes (undrained)
1 can tomato paste
1/4 cup pesto (out of a jar)

3 cups penne, rigatoni or rotini pasta (preferably a whole wheat or brown rice variety)
1 10 oz. bag baby spinach leaves
1 ½ cups grated part-skim mozzarella
1/2 - 1 cup grated Parmesan cheese

In a large saucepan, heat a drizzle of oil over medium-high heat and cook the sausage, onion and garlic, breaking up the meat until the sausage is cooked through. Add the tomatoes and tomato paste and simmer for 5-10 minutes, until the sauce thickens. Stir in the pesto and some salt and pepper.

Cook the pasta until al dente, drain it well and toss it with the spinach (coarsely tear the spinach up with your hands as you add it), mozzarella and about half the Parmesan cheese in a large bowl. Stir in the hot tomato sauce, which will slightly wilt the spinach. Divide among baking dishes or aluminum containers (it should be enough to fill one 9”x13” pan) and sprinkle with the remaining Parmesan. (At this point the dish can be cooled completely, covered and frozen for up to 4 months. Bake from frozen.)

Bake at 350°F for about 30 minutes (40 if frozen) until bubbly and golden. If you want to make it ahead, cool completely before covering and transferring to the freezer for up to 3 months, then bake it from frozen, adding about 15 extra minutes of baking time.

Serves 4-6.

Some notes: This is really good. I know it's kind of like a lasagna only not but it was really good and easy to make. Next time I think I would mix the pasta, sauce and spinach and then put it into the baking pan and then put the cheese on top instead of mixing the cheese in the bowl. It's fine the way the recipe describes but I just think I'd change it for next time. I think this recipe would be good also with ground chicken - you'd probably need to change the spices a bit maybe? I also added some oregano - probably 1 tbsp. And it makes a huge amount. It filled up my lasagna pan so I'll have to freeze a lot of it but it should freeze well.

Dinner on Friday was a spinach salad and Apple Cheddar Quesadillas which I got from my friend Andie http://offhercork.com/2008/09/apple-cheddar-quesadillas/ They are scrumptious. Yesterday I just had a spinach salad for supper again.