Spinach Bacon Quiche

I made this recently to take to a breakfast with some friends. It made 2 quiches so my family was able to try it too. My four year old, Luke, said "Yuuuuummmm...you did good mom!". That is a success in my book! This recipe is courtesy of Marci from her blog, On My Menu.

Ingredients:
1/2 pound of bacon
10 oz package of spinach
1 cup sour cream
salt and pepper to taste
2 unbaked pie crusts (i used store bought...i know..the horror)
1 onion, minced
1/2 diced mushrooms (i omitted)
2 cups diced ham
16 oz colby jack or sharp cheddar cheese (shredded)
4 oz Parmesan cheese
8 eggs
1 cup half and half
1 Tbsp parsley

Directions:
Preheat oven to 375 degrees. Brown bacon, drain, crumble, and set aside. Saute spinach in bacon drippings. Drain spinach and set aside. Saute onions. Add mushrooms. Stir in ham and bacon. Combine spinach, sour cream, salt, and pepper. Add meat mixture. Mix in cheese. Divide into each pie crust.
Mix eggs, half and half, and parsley. Pour over pies. Place pies in oven and bake 45-50 minutes or until tops are puffed and golden brown. Let stand 5-10 minutes. Each pie serves 8.
**If reheating, cover pie with foil and bake at 325 for about 20-30 minutes, checking frequently to make sure it's not getting too brown. **

Basil Pesto

We have an abundance of basil growing in our backyard so when I came across an entire article about different pestos in Southern Living I was thrilled. Here is the basic basil pesto. I thought it was very good.

Ingredients:
2 cups loosely packed fresh basil leaves
1 cup grated parmesan cheese
2/3 cup olive oil
1/4 cup pine nuts
2 garlic cloves
3 Tbsp cold water
1 Tbsp lemon juice
1/2 tsp salt

Process all ingredients in food processor until smooth.

Jill