• ¼ c Wateroak chevre, room temperature
• 1/3 cup Wateroak goat milk (substitute half & half or milk)
• 3 eggs
• 1 bunch spinach, chopped, blanched & drained
• 1/2 cup grated Full Quiver cheddar (Texas Star or Paragon work well, too)
• 1/4 cup grated Parmesan
• 4 to 6 spring onions, thinly sliced
• 2 slices Full Quiver bacon, cooked, drained, and crumbled
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
Preheat oven to 425°. Beat chevre in medium bowl until smooth. Gradually beat in milk and eggs. Mix in remaining ingredients. Pour mixture into prepared crust. Bake until crust is golden brown and filling is set, about 25 minutes. Cool 10 minutes before serving.
• ¼ c Wateroak chevre, room temperature
• 1/3 cup Wateroak goat milk (substitute half & half or milk)
• 3 eggs
• 1 bunch spinach, chopped, blanched & drained
• 1/2 cup grated Full Quiver cheddar (Texas Star or Paragon work well, too)
• 1/4 cup grated Parmesan
• 4 to 6 spring onions, thinly sliced
• 2 slices Full Quiver bacon, cooked, drained, and crumbled
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
Preheat oven to 425°. Beat chevre in medium bowl until smooth. Gradually beat in milk and eggs. Mix in remaining ingredients. Pour mixture into prepared crust. Bake until crust is golden brown and filling is set, about 25 minutes. Cool 10 minutes before serving.