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Ingredients
- 4 oz's nitrate-free bacon
- 1/2 yellow onion, thinly sliced
- 6 eggs
- 3/4 cup heavy cream
- 2 boxes (10 oz's each) frozen chopped broccoli or spinach, thawed and squeezed dry
- 1/2 lb smoked Gruyere cheese, shredded
- 1/2 tsp salt
- 1/4 tsp pepper
Details
Servings 8
Preparation time 20mins
Cooking time 21mins
Preparation
Step 1
Heat over to 350 degrees
Butter a 10 in. tart pan or a 9 in. deep pie plate.
In a large fry pan, over medium heat, cook bacon until
crisp. Drain on paper towels then coarsely chop.
Remove all but 1 Tbsp. of bacon drippings from skillet.
Add onion and cook for 5 min. until softened but not brown.
In a large bowl, combine eggs, cream, spinach, cheese, salt and pepper. Stir in bacon and onion.
Pour mixture into prepared pan.
Bake for 1hr & 15 min. ( tenting with foil, if necessary to prevent over browning) or until a knife inserted in the middle comes out clean.
Cool for 5 min. before cutting into wedges.
Serve hot or cold
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