Spinach and Bacon Quiche

Guess what I'm doing today?  Cooking...making quiche.  If you like quiche, and have never made it, you are missing out.  Premade is expensive and can be hard to find.  Frozen just isn't as tasty.  It's very easy to make.  Quiche recipes are basically "guidelines".  (I sort of look at most recipes that way though) 

I used a frozen pie shell (I'm lazy and it isn't about the crust anyway). I did put it into a glass pie dish and pressed out the edges to fill the dish, as the crust thawed.  I layered chopped spinach (fresh baby spinach), cheese and chopped bacon (precooked).  Then I poured the quiche mixture over the top and let it settle into the pie shell.

Quiche mixture:  all the recipes I looked up called for heavy cream or 1/2 & 1/2.  I didn't have either so I used up stuff in the fridge.  I used a 1 1/4 liquid measuring cup and filled it with some cream cheese and cool whip.  Then I topped it off (until it ran over) with milk (we still use 2%).  I mixed that with eight (8) eggs (the carton said large but I thought they were kind of small).  In a FOOD PROCESSOR.  So quick!  I really don't know how I managed before...maybe that's why I don't cook much -- too much chopping.  

Food Processor:  I know I said in an earlier post that I didn't need one and wasn't getting one...well...Ralph is the one that got a Ninja, so he could make smoothies.  I'm loving it!  So much quicker!  And easy cleanup!

Last, I sliced up a tomatoe and laid the slices on the top and put it in the oven.  375 degrees.  

45 minutes later I turned the oven off and let it sit for about another 15 minutes.  The quiche was brown on top but not quite set up.

Done and out of the oven!  Time for breakfast!  

The recipe I "used" was 12tomatoes.com/2013/08/page/2/