Ingredients
1/2 (3-ounce) package Al Fresco Fully Cooked Uncured Chicken Bacon, chopped
1 (9-inch) frozen gluten-free deep-dish pie shell
1 tablespoon unsalted butter
1 small shallot, chopped
1/2 cup packed baby spinach
4 large eggs
1 cup whole milk
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
2/3 cup shredded Gouda cheese
Directions:
- 1Preheat oven to 350°. Bake pie shell 10 minutes or until lightly browned; remove from oven and place on rimmed baking pan.
- 2In large skillet, melt butter over medium heat. Add shallot; cook 2 minutes or until tender-crisp, stirring occasionally. Add spinach; cook 2 minutes or until wilted, stirring occasionally. Remove from heat; stir in bacon.
- 3Place shallot mixture in pie shell. In large bowl, whisk eggs, milk, salt, garlic powder and paprika; pour into pie shell and sprinkle with cheese. Bake quiche 40 minutes or until set, top is golden brown and internal temperature reaches 160°; let stand 15 minutes.
- 4Cut quiche into 8 wedges.
