Spinach and Bacon Skillet Quiche
9 in. prepared pie shell
4 strips of bacon
1 ½ c. fresh spinach leaves
1 Tbsp. butter
½ med. red bell pepper, diced
2 med. green onions (tops), diced
½ c. all-purpose flour
2 c. freshly grated cheese (I used a combination of sharp cheddar and mozzarella)
½ c. Half and Half
2 tsp. Herbs de Provence
1 tsp. black pepper
Preheat oven to 350°.
Unroll pie crust and fit into a 10” cast iron skillet. Set aside.
Cook bacon in separate pan over medium heat. Remove bacon to paper towels and let drain. (Either discard bacon drippings or transfer to another container for later use.) Melt butter in pan and sauté bell peppers and onions. Sprinkle with a little black pepper. Once peppers and onions are cooked, crumble bacon and add it to the pan.
In medium bowl, beat eggs and Half and Half. Add Herbs de Provence and flour. Mix well.
Layer spinach leaves in bottom of pie crust. Sprinkle half of grated cheese over the top of spinach leaves.
Pour bell pepper, onions and crumbled bacon over the cheese.