You may also like
Categories:
inches pie shell bacon fresh spinach leaves eggs butter red bell pepper green onions flour grated cheese freshly herbs black pepper
Viewed: 69 - Published at: 8 years agoIngredients
- 9 inches pie shell prepared
- 4 strips bacon
- 1 1/2 cups fresh spinach leaves
- 6 eggs
- 1 tablespoon butter
- red bell pepper 1/2 med., diced
- green onions 2 med., tops, diced
- 1/2 cup all purpose flour
- 2 cups grated cheese freshly, I used a combination of sharp cheddar and mozzarella
- 1/2 cup half-and-half
- 2 teaspoons herbs de provence
- 1 teaspoon black pepper
Method
- Preheat oven to 350.
- Unroll pie crust and fit into a 10" cast iron skillet. Set aside.
- Cook bacon in pan over medium heat. Remove to paper towels and let drain. (Either discard bacon drippings or transfer to another container for later use.)
- Melt butter in pan and saute bell peppers and onions.
- Sprinkle with a little black pepper. Crumble bacon and add it to the peppers and onions.
- In medium bowl, beat eggs and Half and Half. Add Herbs de Provence and flour. Mix well.
- Layer spinach leaves in bottom of pie crust. Sprinkle half of grated cheese over the top of spinach leaves.
- Pour bell pepper, onions and crumbled bacon over the cheese.
- Pour egg mixture over the top. Sprinkle remaining cheese over the top and bake for 30-35 minutes.
