Fire-Roasted Tomato and Bacon Quiche

1 prepared pie crust

10 ounces bacon, cut into 1/2 inch pieces or lardon

5 eggs

1 cup half & half

1/3 cup sour cream

1 tablespoon Ground Mustard

2 tablespoons Tomatoes, Fire-Roasted

1 tablespoon chives, finely chopped

1 cup spinach, roughly chopped

2 cloves garlic, minced

1/2 cup feta cheese, crumbled

1/2 cup cheddar cheese, shredded

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

Dash of hot sauce (optional)

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1. Preheat oven to 400ºF. Prepare pie crust in a 10 inch pie plate. Set aside.

2. In a large skillet over medium-high heat cook the bacon until crisp, about 10 minutes. Using a slotting spoon transfer the bacon to a paper towel lined plate. Set aside.

3. In a medium bowl whisk the eggs, half & half, sour cream and Mustard together until well blended. Stir in bacon, Fire-Roasted Tomatoes, chives, spinach, garlic, cheeses, salt, pepper and hot sauce (if using).

4. Pour the egg mixture into the prepared pie crust. Bake for 35-40 minutes or until top is just set. Cool for 10 minutes, serve warm or room temperature.

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