"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Quiche Recipe

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This recipe for Quiche, by , is from Yulee United Methodist Church Cookbook 2017, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Virginia Towns


6 large eggs
1 1/2 cups of heavy cream--I cut this to 1 1/4
Salt and pepper
2 cup chopped fresh baby spinach, packed
1 pound bacon, cooked and crumbled-I do not use this much or I use
Ham if that is what I have.
1 1/2 cups shredded Swiss cheese--I use swiss and cheddar (whatever I have)
1 (9-inch) refrigerated deep dish pie crust

Preheat the oven to 375 degrees F.
Combine the eggs, cream, salt, and pepper in a 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.
You can cook it right in the frozen deep pie crust from the store.
But it is very full that's why I cut the cream down. When I did the
9x13 glass dish I took 2 pie crusts. I let them thaw and pressed them into
the bottom and up the sides a little. I used 10 eggs and 2 cups of cream.
I cut up some ham or bacon, chopped the spinach. ( I mixed 2 kinds of cheese-- -swiss and cheddar).




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