Tomato Bacon Spinach Quiche

Ingredients

• Bacon

  Raw, cured pork

  3 strip or 36g

• Pie crust

  Standard-type, frozen, ready-to-bake, enriched

  1 pie crust (average weight of 1 frozen cr or 173g

• Egg

  Whole, fresh eggs

  4 extra large or 224g

• Swiss cheese

  ½ cup, shredded or 54g

• Cheddar cheese

  ½ cup, shredded or 57g

• Almond milk

  Plain

  ½ cup or 120g

• Half and half cream

  Fluid

  1 cup or 242g

• Spinach

  Frozen, chopped or leaf, unprepared

  ⅓ cup or 52g

• Onions

  Raw

  3 tbsp chopped or 30g

• Pepper

  Spices, black

  ½ tsp or 1g

• Salt

  Table

  ½ tsp or 3g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

Directions

1. Cook bacon in a pan over medium heat until crispy. Drain, chop, and set aside.
2. Preheat the oven to 350°F.
3. Place the pie crust in a 9-inch round cake pan and freeze for 15 minutes.
4. Line the pie crust with parchment paper, fill with baking weights, and par bake for 15 minutes. Remove from oven, discard weights and parchment.
5. In a mixing bowl, combine beaten eggs, cheeses, milk, half and half, bacon, spinach, onion, pepper, and salt.
6. Pour the mixture into the prepared pie crust, smooth the top if needed, and arrange sliced tomatoes on top.
7. Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
8. Cool on a wire rack for at least 15 minutes before serving.

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