2x 8oz cream cheese full fat
2x 8oz shredded parm cheese
1x 8oz tini mozzarella balls
2 eggs
1x 8oz mayo
1/2 pound bacon, cooked and chopped into bite size
Dash of each salt, pepper and cayenne
2x 8oz frozen chopped spinach
1 jar/can of artichoke hearts
1/2 teaspoon of baking powder (optional)
Drain all fluids
Chop spinach and artichokes fine
Cut cream cheese into 1/2 inch squares/rectangles/chunks
Beat 2 eggs, salt, pepper, cayenne and optional baking powder into a good fluid mix
Fold all ingredients into large bowl, fold not mash, reserve 4oz parm as topping
Place into a pie pan, cover w layer of reserved parm, bake at 350 degrees for 35 to 45 minutes. Done as it bubbles through and the parm starts to brown, serve with sliced cucumbers.
Fills two pie pans easily. The baking powder will help bring things together like a quiche. None of the measurements are exact, it is different every time, the important factor is to keep the cream cheese in small chunks which is easiest to do while it is cold.