Categories: Chicken, Main Dish, Quiche

Ingredients

• 1 pillsbury refrigerated pie crust, softened as directed on box
• 2 tablespoons vegetable oil
• 1/2 teaspoon finely chopped garlic
• 1 medium onion, chopped (1/2 cup)
• 1/2 cup cooked crumbled bacon or 1/2 cup real bacon, pieces
• 1 cup chopped cooked chicken
• 1 (9 ounce) package frozen spinach, thawed, squeezed to drain and chopped
• 1 (8 ounce) container sour cream
• 1/4 teaspoon salt (to taste)
• 1/4 teaspoon garlic powder
• 1/8 teaspoon pepper (to taste)
• 2 cups shredded sharp cheddar cheese
• 1 1/2 cups shredded asiago cheese
• 3 large eggs
• 1/2 cup whipping cream

Directions

1. Heat oven to 375°; unroll pie crust and press firmly against bottom and side of a 9-inch regular or 9 ½ inch deep glass pie plate; flute edges as desired.

2. Prick bottom of crust several times with fork; bake 10 minutes; cool.

3. Meanwhile, in a large skillet, heat oil over medium heat; add in garlic and onion; cook 2-3 minutes, stirring occasionally, until onion is tender.

4. Decrease heat, stir in bacon, chicken, and spinach; toss to combine.

5. Remove from heat; transfer mixture to a bowl.

6. To the mixture in bowl—stir in sour cream, salt, garlic powder, and pepper until well blended; stir in cheeses.

7. In a small bowl, beat eggs and whipping cream with a fork or wire whisk until well blended; gently fold into spinach mixture until well blended; pour filling over pie crust.

8. Bake 15 minutes; cover crust edge with foil; bake 20-25 minutes or until center is set and edge of crust is golden brown; let stand 15 minutes before serving.

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