1 cup whole milk
1/2 teaspoon salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground nutmeg
1 cup spinach, thin cut
1 Anaheim chili, diced no seeds
1/2 cup baked and crumbled bacon (about 5 pieces)
1/2 cup cheddar, Monterey Jack or 4 cheese Mexican cheese
1/4 cup chopped fresh parsley
How to make it::
1. Preheat the oven to 350 degrees.
2. Roll out your pie dough and form in pie plate. When forming the crust, don't bring it up over the edge of the plate, make a squared off edge around the top edge, or as close to the edge as it will go - it doesn't have to come up all the way. It is okay if your egg mixture fills the plate over the crust edge.
3. Stab your crust all over with a fork so the hot air escapes while it pre-bakes. Place the piecrust in the oven and bake for 10 to 12 minutes to allow the crust to cook. The crust should be light brown on the edges when removing from the oven.
4. Cook bacon in the oven for 20 minutes at 350. Crumble.
5. While the crust/bacon cooks, whisk together the milk, salt, pepper, nutmeg and eggs in a bowl.
6. In a second bowl, mix together the spinach, bacon, cheese and parsley.
7. Add half of the wet egg mixture to coat the dry ingredients, again mixing well. Add this mixture to the cooked crust.
8. Add the remaining egg mixture. Some of the egg may pour out over the edge of the crust. That's okay, it will bake up with a nice edge of egg/crust.
9. Bake in the oven until the middle of the quiche is set, about 40 minutes. Sometimes it puffs up a bit but I just stab the egg with a fork to let the steam out and it settles quickly. You can tell if the eggs aren't cooked if they look runny or shinny still. If they look the texture of scrambled they are done. You don't want to over cook them and loose the fluffy lightness of your quiche.
10. Remove and serve warm. This keeps very well for several days in the refrigerator. I like to make this on a weekend and eat throughout the week for breakfast.