FARM-FRESH SPINACH QUICHE

 

(Margaret Sloan, Westerville, Ohio)

 

 

8 slices bacon, crisply cooked, crumbled, and divided

9-inch pie crust

2 c. shredded Monterey Jack cheese

10-oz. pkg. frozen chopped spinach, thawed and drained

1 c. milk

3 eggs, beaten

1 T. all-purpose flour

 

Sprinkle half of crumbled bacon on bottom of pie crust. Mix cheese, spinach, milk, eggs and flour together. Pour over crust. Sprinkle remaining crumbed bacon on top. Bake at 350 degrees for one hour or until center is set. Makes 8 servings.