I have a problem with procrastination. The problem is, I’m really good at it. That’s why the laundry is never folded and why the kids’ are always long overdue for a haircut and why I never seem to lay out anything for dinner the day before so that it will defrost in time. This was the case yesterday. I had thought I would make some chicken for dinner but an hour is just not long enough to defrost a bunch of chicken quarters. So I had to come up with something and quick. Out came this. It’s pretty healthy for a fly by the seat of your pants dinner. The tomatoes really make the dish. They cut through the saltiness of the bacon and adds some juicy sweetness…just like a BLT.
1/4 cup milk
1 deep dish pie crust
1 package frozen spinach, defrosted and drained
4-5 slices of bacon
1/2 cup cheese
handful of grape tomatoes, sliced
salt and pepper
Preheat the oven to 375. Beat eggs and milk together and season with salt and pepper, set aside. Chop bacon into bits and fry in a skillet, drain, set aside. In the bottom of the pie crust spread the spinach. Then layer with bacon and cheese and top with tomatoes. Pour egg mixture over everything and jiggle to evenly distribute. Place quiche on a baking sheet and bake for 40-45 minutes, or until center is set. Slice and enjoy!