Today is National Spinach Day, March 26th, for more about this click here: http://eatocracy.cnn.com/2012/03/26/national-spinach-day/
Spinach has always been my favorite vegetable and I loved how Popeye enjoyed it so much and promoted its health benefits :) Spinach goes well with so many things, like cheese in quiches or gratins, in side dishes and pastas and fresh in salads. So I pulled out a photo of a spinach quiche I made last summer and put the recipe together in time for Spinach's big day, hooray for spinach!!!!
Spinach, Bacon and Tomato Quiche
One 9inch prepared pastry shell
1/2 of 10 oz package of Stouffer's frozen spinach souffle
3 strips of crispy bacon
1 ripe tomato, thinly sliced
2 oz grueyere or swiss cheese + 2 oz cheddar cheese - shredded
3 Tbsp grated parmesan cheese
4 large eggs
1 1/2 cups half and half
dash of salt and pepper
1/8 tsp ground nutmeg
Preheat oven to 375 degres. Arrange pastry shell in pie/quiche pan. Cut frozen spinach into inch cubes and place on top of crust. Crumble the bacon over spinach. Sprinkle cheeses over bacon. In a bowl beat eggs, then mix in 1/2 and 1/2, salt, pepper, and nutmeg. Pour this mixture over cheese, then top with tomato slices. Bake for 40 -45 minutes or until center is set.
Variation: Spinach and Tomato Quiche
substitute 4 oz shredded mozzarella cheese, 2 oz cheddar and 2 Tbsp parmesan cheese for the cheeses. Use 1 large or 2 medium ripe tomatoes, layer half on the bottom and top half on top, reserve a little bit of the cheese to sprinkle on top. I also added a little bit of sauteed onions and mushrooms to this quiche, add any vegetable you like, optional.