Quiche Florentine

• 1 package pie shell (9 inch) ready-made
• 2 cups velveeta cheese shredded
• 13 cup parmesan, parmigiano-reggiano cheese, grated grated
• 1 package spinach thawed and well, drained
• 4 slices bacon crispy, crumbled
• 3/4 cup milk
• 3 large eggs beaten
• 1/4 teaspoon black pepper

1. Prepare pie crust according to package directions for filled one crust pie, using a 9 inch pie plate.
2. (Refrigerate leftover crust for later use.)
3. In a large bowl, combine remaining ingredients; mix well.
4. Pour into unbaked pie crust.
5. Bake @ 350F (180C) for 35 to 40 minutes or until knife inserted in center comes out clean.
6. Let stand 10 minutes before serving.

shell, velveeta cheese, parmesan, well, bacon, milk, eggs, black pepper

Taken from recipeland.com/recipe/v/quiche-florentine-42242 (may not work)