I’m going to go ahead and throw it out there now: I’ve got a crazy-busy week ahead. Our office is having one of our “insane” weeks, which happens now and at Homecoming. I’m excited because each day means a different crowd we’re catering too. However, it also means being at work late every night this week and losing some of my “catch-up” time for blogging. The timing couldn’t be better, though, since Will is about to start plowing through the end of his semester. After that he’ll be leaving me for Italy and then an internship in Blacksburg, so I imagine the blog posts will drastically decrease at that point! Hah! But for now, I won’t let student academic prize, SAC senior dinner, senior spring day, 50th reunion weekend or Olde Guarde celebration get in my way…just let me know when I’ve made it to next Monday.
This recipe is one that I devised mostly on my own, after checking in with a variety of my favorite cookbooks/blogs to gather proportion sizes. I went for the ingredients based on some things we had on hand and simply what sounded like it’d be good. We had some leftover bacon, which is what inspired doing a recipe with some meat in it. We also had about two dozen eggs, completely on accident, so we were seeking out a quiche (or two) that used several eggs. I would probably make this again with fresh spinach instead of frozen, since you’ll need to get the moisture out of the greens either way. And I think any sort of cheese combo would work for this, though the mozzarella and provolone were a good combination. Give this a try and let me know what you think!
Bacon & Spinach Quiche
6 slices bacon, chopped and cooked
1 sweet onion, diced
1/2 cup green onion, sliced
1 10-oz. block frozen chopped spinach, thawed
3/4 cup milk
1 cup Mozzarella & Provolone shredded cheese
A dash each, S&P