Spinach, Bacon & Shallot Quiche
3 cloves of garlic minced, less if you prefer
1 pound bag of fresh spinach (or frozen if you prefer)
5 slices of thick cut bacon, cooked crisply and coarsely chopped and renderings kept in pan
1 cup of half and half (start with 3/4 and add more if needed once all is mixed)
8 ounces of Swiss or gruyere cheese, grated
2 teaspoons of salt & 1 of pepper
1 large pie crust
Preheat oven to 350 degrees.
Roll out the crust onto a floured surface. Place crust into the tart pan and pinch into shape. Cook the bacon crisply, remove, coarsely chop and set aside. Sauté garlic & shallots, on medium heat, in a tablespoon or two of the rendered bacon fat (or olive oil/butter), until slightly browned. Add the spinach and sauté until wilted. Turn off the heat.
Add all ingredients into a large bowl and mix thoroughly. Pour it into the pan over the crust.
Place in oven on the middle rack and bake for 40-50 minutes until lightly golden brown and/or a toothpick clears.
Let set for 15 minutes and slice.
Prosciutto Wrapped Melon
Ripe cantaloupe, cut in small slices
Wrap the slices of cantaloupe in a slice of prosciutto. Stick through with a toothpick and serve on a platter.
*Serve the quiche with the prosciutto wrapped melon, fresh biscuits & mimosas!