Eggs & Bacon
Ever since my friend Rose posted about medium-boiled eggs, I have been hooked. I make them just like she suggests, with farm-fresh eggs, served over toast drizzled with olive oil and rubbed with garlic. I've taken to serving them with griddled tomato slices and crispy organic bacon. So delicious!
Last weekend, in need of a quick dinner, I put these now always-on-hand ingredients to use in a different way, utilizing a gorgeous head of spinach I had garnered from my weekly organic co-op basket. The result: a most-scrumptious spinach & bacon quiche. Here's my recipe, just in case you begin stockpiling farm-fresh eggs & bacon at your home too!
Farm-Fresh Spinach & Bacon Quiche
1/4-1/2 lb. cooked organic bacon (I like Applegate Farms Sunday Bacon)
2 c. chopped fresh spinach
5 farm-fresh eggs
1 c. milk
1 c. cheese ( I used Monterrey Jack)
1 pie crust (I used a store-bought crust...feel free to one-up me and make your own!)
Salt & pepper
Mix eggs & milk together. Layer bacon, spinach & cheese in pie crust. Pour egg & milk mixture over top. Salt & pepper to taste. Bake at 400 degrees for approx. 35 min.