This is a recipe I haven’t used in quite sometime. Seems that since I have started writing this column I have had to revisit some of my favorite recipes even if it makes too much for me to eat in one sitting. I break it up and then I have my own TV dinners. The recipe calls for half and half, but I use whole milk instead. Cuts down a bit on the calories.
16 slices bacon, fried and crumbled
1 unbaked 11-inch pastry shell
2 large onions, thinly sliced, sautéed
3 cups (12 oz) Jarlsberg Swiss cheese, grated, you can use another cheese if you prefer
1¼ cups cooked chopped spinach, well drained
6 eggs, slightly beaten
3 cups half & half
salt & pepper
Grated Parmesan cheese
Note: if you use a 9”pie pan use 2/3 of recipe
Place pie crust into an 11-inch pan. Sprinkle bacon on the bottom of pie crust. Sauté onions in bacon fat or olive oil. Add onions & spinach on top of bacon. Sprinkle on cheese. Beat together eggs and half & half. Season with salt & pepper. Pour over pie. Sprinkle with Parmesan cheese. Bake 10 minutes at 450°, then reduce heat to 300° and bake an additional 45 to 50 minutes or until custard sets. Makes 8 servings.