Recipe(tried): Light and Breezy In Florida... Florentine Quiche and a Spinach and Pear Salad

Hi Everyone! Tonight will be a light supper consisting of Florentine Quiche and a salad, here goes....

FLORENTINE QUICHE LORRAINE
From: Gina, Fla

1/2 lb. bacon
1 small onion, finely chopped
1 clove garlic, minced
2 Tbsp. butter
1 (10 oz.) pkg. frozen chopped spinach, thawed, drained well
3 eggs, plus 1 yolk
1/2 cup half and half
1/2 cup milk
2 cups grated Swiss cheese tossed in 2 Tbsp. flour
1 Tbsp. chopped fresh parsley
1/2 tsp. salt
1/8 tsp. ground black pepper
1/4 tsp. ground nutmeg
1 (9 1/2-inch) pie shell, partially baked

Cook bacon, drain and crumble. Set aside.

Saute onion and garlic in butter. Add spinach and blend well. Take off heat.

Beat eggs till foamy; add half and half and milk and beat well.

Fold in bacon, cheese, parsley and seasonings; blend well. Pour into pie shell.

Bake at 350 degrees F for 50-60 minutes.

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SPINACH AND PEARS SALAD

serves 3 (can easily be doubled)
5 ozs. spinach, washed and dried
1 med. pear, peeled and cut into wedges
1/3 c. golden raisins
1/3 c. slivered almonds

Dressing:
1/4 c. olive oil
1 T. cider vinegar
1/2 T. grated Parmesan cheese
1/2 t. salt
1/4 t. Worcestershire sauce
1 slice of med. onion
pinch sugar
pinch dry mustard
pinch of basil, oregano, and blk. pepper

In a large salad bowl, gently toss spinach, pears, raisins and almonds.
Mix all dressing ingred. in the blender.
Pour dressing over salad, toss and serve.