Bacon Cheddar Florentine Quiche

KAY so I'm just gonna get right down to it.  Never made quiche before today (yes I actually made this recipe today!) and I was pleasantly surprised at the easiness and deliciousness! I'm thinkin' this recipe might be on the repeat for this Sunday's morning brunch..

Bacon Cheddar Florentine Quiche
recipe adapted from the Picky Palate cookbook
serves ~4 main dish servings

2 cups spinach
1/2 cup white onion, chopped
1/2 pound bacon, chopped
8 eggs
1/4 cup milk
1/4 tsp. salt
1/4 tsp. pepper
2 Tbsp. fresh parsley, chopped
1/2 cup cheese- cheddar or monterey jack
1 refrigerated pie crust (or frozen pie crust- I used this, or homemade pie crust)

Preheat oven to 350 degrees F. Unroll the pie crust and put in a 9-inch pie plate.  Poke the bottom of crust with a fork several times.  Put chopped bacon in large nonstick skillet over medium heat until it is cooked through, about 10 minutes.  Place bacon on a paper-towel lined plate.  Discard all but 2 tablespoons of the bacon grease. Add spinach and onion to the reserved grease over medium-high heat and cook until onions are tender and spinach is wilted, about 5 minutes.
When oven temperature is ready, bake pie crust for about 10 minutes to pre-bake it (do not need this step if using a frozen pie crust).  In a large bowl, whisk together the eggs, milk, salt and pepper.  When crust is done baking, take out of the oven and spread the spinach and onion mixture over the pre-baked crust, and top with the bacon. Pour egg mixture over, and then top with parsley and cheese.  Bake in the oven for 30-35 minutes, until eggs are set.  Let cool for about 5 minutes before cutting into wedges.

Spinach Lasagna Rolls

As much as I hesitate to admit it, I sometimes stay away from foods that have the word spinach in the title.  I don't necessarily hate the leafy green, but in order for me to eat it, it's gotta be surrounded by lots of other delicious ingredients! 

That being said... in NO way do I find this main dish even slightly unlike-able.  For one, it's a fabulous way to use up leftover lasagna noodles.  It's also incredibly cute- little rolls of lasagna filled with creamy, savory yummy goodness! Most importantly- these are delicious! I was so excited to eat the leftovers over the next few days!

I found this recipe linked to a recipe for a homemade sauce to use instead of store-bought.  I hesitated, but I ended up making the homemade and loved it!! I really think it was what made this meal so delicious~ yum!

Spinach Lasagna Rolls
 from Skinny Taste

Servings: 9 • Serving Size: 1 roll • Old Points: 4 pts • Points+: 6 ww pts
Calories: 224.9 • Fat: 5.1 g • Fiber: 3.4 g • Protein: 13.0 g • Carbs: 31.5

• 9 lasagna noodles, cooked
• 10 oz frozen chopped spinach, thawed and completely drained
• 15 oz fat free ricotta cheese (I like Polly-o)
• 1/2 cup grated Parmesan cheese
• 1 egg
• salt and fresh pepper
• 32 oz tomato sauce
• 9 tbsp (about 3 oz) part skim mozzarella cheese, shredded

Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.

To serve, ladle a little sauce on the plate and top with lasagna roll.

Penne with Mushroom-Tomato Cream Sauce

Okay okay so I've been slacking a bit... I've just been a tad busy!  I made this pasta a few weeks ago and it is AMAZING! The sauce is a perfect creamy tomato blend with sauteed mushrooms and bacon bits to boot... I can't wait to make it again!

Penne with Mushroom-Tomato Cream Sauce

2 2/3	cups uncooked penne pasta (8 oz)
3	oz pancetta or 4 strips bacon, chopped*
1	tablespoon olive or vegetable oil
2	cloves garlic, finely chopped
8	oz crimini mushrooms, sliced
1	can (28 oz) crushed tomatoes with basil, undrained (or just add basil to regular crushed tomatoes)
1/2	cup whipping cream
2	cups packed fresh baby spinach leaves

1.  Cook and drain pasta as directed on box. Return to saucepan; keep warm.
2.  Meanwhile, in 12-inch skillet or Dutch oven, cook pancetta over medium heat until crisp. Remove pancetta to paper towels to drain. In same skillet, heat oil over medium heat. Cook garlic and mushrooms in oil 3 to 4 minutes, stirring frequently, until mushrooms are tender. Stir in tomatoes. Heat to boiling. Reduce heat; simmer 5 minutes, stirring occasionally. Stir in whipping cream; heat just until hot. Stir in pasta.
3. Add spinach; toss until spinach is wilted. Sprinkle individual servings with pancetta.
4. *If using bacon, omit olive oil and use bacon drippings to cook garlic and mushrooms.
   After adding the cream, be sure the mixture does not boil, because overheating can cause curdling.