QUICHE Featured at 05/12/2018 Garden Tour

* 4 thick slices bacon (diced)

* 1/2 cup onion (chopped)

* 1 package fresh spinach (about 5 to 6 ounces)

* 1 cup (4 ounces) Cheddar or a Cheddar Jack blend (shredded)

* * 1 1/4 cups milk, low-fat

* 1/4 cup all-purpose flour

* 5 large eggs

* 1 large egg white

* 1/4 teaspoon pepper

* 3/4 teaspoon salt

* 1/4 teaspoon onion powder

* Pinch leaf oregano

How to Make It 1. Heat oven to 350 F. Butter an 8-inch square baking dish or spray with baking spray. 2. In a large skillet or sauté pan cook the diced bacon until fat is rendered and the bacon is crisp. Remove to paper towels.

3. Pour off all but about 1 teaspoon of the bacon grease.

4. Add the onion to the pan and cook over medium heat, stirring, until just tender.

1. Add the spinach leaves and cook, stirring constantly, until spinach is wilted and any excess water clinging to the leaves has evaporated.

2. Transfer the spinach mixture to the baking dish. Top evenly with the bacon, then with the cheese.

3. In a bowl, whisk together the milk and flour until smooth.

4. Whisk in the eggs and egg white, then whisk in the pepper, salt, onion powder, and oregano.

5. Pour evenly over the spinach and cheese mixture. Sprinkle very lightly with the paprika, if desired.

6. Bake for 30 to 40 minutes, or until the quiche is firm.

 BELOW ARE THE ALTERATIONS MADE TO THE QUICHE

Did not use bacon.

Used uncooked and chopped katuk, moringa, and green onion instead of cooked onion and spinach. Stir uncooked greens into egg/milk mixture.