This is a favorite recipe in our family. We have made all different variations of it, including: substituting dried herbs for the fresh greens, using only our whole cow milk instead of special creams, and testing out all of the optional additions listed. I have also made it with a potato crust. It always turns out well.
Ingredients
- 1 pound chopped bacon (or ham, or sausage, or no meat)
- 12 beaten eggs
- 1 cup chopped onions
- 1/2 cup sour cream
- 1/2 cup cream
- 1/2 cup milk
- two pinches of salt
- dash of pepper
- 3 cups fresh greens: spinach, beet greens, sweet potato greens, stinging nettles etc.
- 2/3 cup mozzerella cheese
- 2/3 cup swiss cheese
- Optional additions: sliced tomatoes, sausage, mushrooms, zucchini, peppers
Instructions
- Preheat oven to 450F. Prepare your favorite pie crust recipe. Roll out two crusts and line two 9 inch quiche (or pie) pans with them. Place a double layer of foil over the crusts and place them in the oven for 8 minutes. Remove and set aside to cool.
- Reduce oven temperature to 325F
- In a heavy skillet cook onion and bacon together until bacon is crisp. Remove onions and bacon from the pan and fry spinach/greens and other optional additions as desired.
- In a mixing bowl, stir together eggs, sour cream, cream, milk, salt, and pepper.
- Stir onion, greens, bacon, cheeses, and option additions in to the creamy egg mixture.
- Pour combine ingredients into the pie shells and bake at 325F for 45-60 minutes until solidified or a knife inserted in the center comes out clean.
- Let stand for 10-15 minutes before serving.
