Camp David Summer Quiche: Breakfast-Brunch
Prep time:90 minutes
1 pkg Pie crust
2 cups Monterey Jack Cheese, shredded
1/2 cup Bacon, pre-cooked
1/2 cup Onion, very thinly sliced, or diced
1/2 cup Sun-dried Tomatoes
1/2 cup Spinach, chopped
2 tablespoon Flour
2 cups Half & Half
1 teaspoon Cavender's Seasoning
Night before, spray a pie plate or quiche pan with non-stick cooking spray. Lay the crust in the dish and crimp the edges. Make the edge high, to prevent overflow.
Sprinkle about 1/2 of the cheese in the bottom of the crust. Layer the other ingredients over, dusting the flour over the spinach layer. Top with rest of cheese. Cover and refrigerate overnight.
Beat the eggs and Half & Half together. Cover and refrigerate overnight.
Next morning, preheat oven to 350. Remove quiche and egg mixture from refrigerator. Season the egg mixture with the Cavender's. Pour over the quiche, allowing a little room for expansion during baking. If you have too much liquid, freeze for the next quiche! Allow the quiche to sit about 30 minutes before baking if you have the time. You can sprinkle chives or parsley on the top, if you wish.
Bake in the center of the oven about 90 minutes, or until done. The crust will be your best indicator. Not too pale and not too dark. It will be brown and evenly risen. Remove from oven, allow to sit about 5 minutes before cutting. I garnish with slices of homegrown tomatoes, sprinkled with fresh from the garden basil.
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