Spinach And Tomato Quiche

• 1 whole Pie Crust
• 4 whole Eggs
• 1/2 whole Onion
• 2 cloves Garlic
• 1/2 cups Parmesan Cheese
• 1/2 cups Grated Gouda Cheese
• 1/2 cups Milk
• 1/2 cups Cream
• 1/4 teaspoons Ground Nutmeg
• 1/4 teaspoons Dried Oregano
• 1 Tablespoon Flour
• 5 slices Bacon
• 1 cup Spinach
• 2 whole Tomatoes

1. Prepare pie crust in a pie plate. My favorite recipe for pie crust is Sylvia's Perfect Pie Crust recipe here on Tasty Kitchen, however I use 1 cup shortening and 1/2 cup butter (which is my grandmother's recipe).
2. In a large bowl mix all other ingredients: eggs, onion, garlic, cheeses, milk, cream, nutmeg, oregano, and flour. Mix well to blend, then add in the diced bacon and spinach.
3. Pour egg mixture into the pie shell; top with tomatoes. Slightly submerge tomatoes allowing some egg to run on top. Top with a little more grated cheese.
4. Bake at 160u0b0C (325u0b0F) for one hour. Check to see that the center of the pie is set. If the center wiggles like jello when you shake the pie back and forth slightly, then bake for 5 more minutes. Check again and repeat if necessary. If at any time the top of the crust begins to get too dark, cover with foil for the remainder of the baking time.

pie crust, eggs, onion, garlic, parmesan cheese, gouda cheese, milk, cream, ubc, ubc, flour, bacon, spinach, tomatoes

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/spinach-and-tomato-quiche/ (may not work)