Quiche Lorraine 2.0

Quiche Lorraine 2.0
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Ingredients
  1. 1 pie crust, rolled out and fitted into a 9″ pie pan
  2. 4 eggs, beaten
  3. 1 1/2 cups milk
  4. 1 Tbsp oil
  5. 1 small onion, minced
  6. 1/4 cup sliced leeks
  7. 1 bag (6 oz) baby spinach
  8. 6 strips bacon, cooked and crumbled
  9. 1 1/2 cups Gruyere cheese, shredded
  10. 1/2 cup Extra Sharp white cheddar
  11. 1 tbsp flour
  12. Salt & Pepper, to taste
Instructions
  1. Preheat the oven to 400°F. Bake the pie crust for 5-7 minutes, until very lightly browned. Remove from oven and reduce oven to 325°F.
  2. Meanwhile, in a large saute pan, heat the oil over medium-high heat. Saute the onions for about 5 minutes. Add the spinach and saute until the spinach is wilted. If there is a lot of extra moisture in the pan, drain the vegetable mixture.
  3. In a large bowl, stir together the eggs, milk, onion, bacon, spinach, , and salt. In a separate bowl, toss the cheese and flour together. Add the cheese to the rest of the ingredients and mix well. Pour into your partially baked pie crust and bake 45-55 minutes, until set. Let it cool for about 20 minutes before slicing. It can be served warm or at room temperature.
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