SPINACH BACON QUICHE
A delicious recipe given to me by my dear
mother-in-law, Kay Eloff, who passed
away this year, August 23,2014, at the age of 83. She lived in Cape Town , South
Africa with her husband, a retired doctor, who is still alive at 88 years old.
Almond Parmesan Crust, OR Single Pie
2/3 cup
ground almonds (150 mL)
1/3 cup
grated Parmesan cheese (canned variety) (75 mL)
2 tbsp unsalted butter,
melted (30 mL)
1 egg yolk
Filling:
6 bacon slices
1 whole large leek, cut thin
diagonally, OR (6 oz; 170 g)
whites only of 2 leeks
1, 10 oz package frozen
spinach (300 g)
8 oz light cream cheese, OR
regular softened (250 g)
1 cup sour cream (250 mL)
5 extra-large eggs, beaten
4 oz feta cheese, crumbled
(125 g)
1/4 cup
grated Parmesan cheese (125 mL)
Almond Parmesan Crust: In medium bowl, combine ground almonds,
Parmesan cheese, melted butter and egg yolk. Using plastic wrap, press crust into 9-inch
(23 cm) springform pan. Bake in 350°F
(180°C) oven 10 minutes.
Filling: In large skillet, cook bacon until it gets
somewhat crisp. Set aside to drain on
paper towels. In bacon fat, cook leeks
over medium heat until soft. Squeeze liquid out of spinach and add to leeks
along with bacon. In food processor or in bowl with electric mixer, process
cream cheese. Add sour cream; process.
Add eggs one at a time, while processing, until smooth. Stir in feta cheese and Parmesan cheese. Pour mixture over vegetables and bacon; stir
to combine well. Pour over prepared
crust.
Bake
in 350°F (180°C) oven 50 minutes, or until set.
Allow to stand 10 minutes before cutting. Sprinkle with extra Parmesan cheese, if
desired.
Yield: 8 generous servings
Almond Parmesan crust/single
pie crust
361.0/380.9
calories
19.7/19.6
g protein
28.1/28.7
g fat
2.5/1.5 g fiber
6.4/9.5
g net carbs