I almost have a 10 month old baby. Seriously, how did this happen so quickly? I used to think people were exaggerating when they said time goes by so fast when you have a child. But now, I swear I gave birth to her, blinked, and here we are 10 months later. My cooking and baking took a serious hit when she arrived. Not only am I constantly tired, I have zero motivation at the end of the day to start slicing and dicing.
Serving up a good breakfast can be a bit easier. I’m not tired from a full day of work, and have a bit more energy to get in the kitchen.
The original recipe called from spinach and mushrooms, I adapted a bit and created bacon, onion and spinach. Packed with savory flavor, and of course tons of melty cheese.
-1 Pillsbury pre-made refrigerated piecrust
-10oz box frozen spinach
-4 slices bacon, diced
-1 clove garlic, minced
-1 tablespoon EVOO
-1/4 cup diced white onion
-1 cup whole milk
-1/3 cup grated Parmesan cheese
-1 cup shredded cheese (combo of Cheddar and Mozzarella)
-salt & pepper to taste
1. Heat oven to 350. Cook frozen spinach according to package instructions, drain well.When oven is heated, place your thawed pie crust in baking pan, prick the bottom with a fork a few times and bake for 8 minutes.
2. In a frying pan over medium heat, add the EVOO and diced onion. Cook 5-6 minutes until onions start to brown a bit. Add the bacon pieces and cook until desired crispiness. Add the garlic pieces and cook a bit more to release the garlic flavor. Pour onto a paper towel and set side.
3. In a large bowl, whisk the eggs, milk, and Parmesan cheese and season with salt and pepper.
4. To assemble, spoon the drained spinach into the bottom of the pie crust and spread evenly, if you don’t use all the spinach that’s OK. Next, add the bacon mixture, the shredded cheeses, and lastly pour over top the whisked eggs. Bake for 50 minutes.
Source: Sallys Baking Addiction