Quiche florentine

Yield: 8 servings

Measure Ingredient
1 pack (15 oz) ready made pie
\N \N Crust
2 cups (8 oz.) Velveeta shredded
\N \N Pasteurized Process Cheese
\N \N Food
⅓ cup (1 1/2 oz.) grated Parmesan
\N \N Cheese
1 pack (10 oz) frozen chopped
\N \N Spinach, thawed and well
\N \N Drained
4 \N Crispy cooked bacon slices,
\N \N Crumbled
¾ cup Milk
3 \N Eggs,beaten
¼ teaspoon Black pepper

Prepare pie crust according to package directions for filled one crust pie,using a 9" pie plate.(Refrigerate leftover crust for later use.)In a large bowl,combine remaining ingredients; mix well.Pour into unbaked pie crust.Bake @ 350 degrees for 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.Makes 6 to 8 servings.

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