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