Type what you have

Ingredients

• ✓ parmesan cheese
• mozzarella cheese
• egg
• garlic powder

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions. Line the air fryer basket with parchment paper.
2. 2 Combine mozzarella cheese, Parmesan cheese, egg, and garlic powder in a bowl until well mixed. Press into a circle on the parchment in the basket.
3. 3 Air-fry for 10 minutes. Serve warm, but not hot.

By Elle

Ingredients

• ✓ parmesan cheese
• buffalo wing sauce
• olive oil
• butter
• cauliflower

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place Buffalo sauce, olive oil, and butter in a large microwave-safe bowl. Microwave until butter is melted, 30 seconds to 1 minute; stir to combine. Add cauliflower florets and toss to coat.
3. 3 Spread cauliflower on a rimmed baking sheet.
4. 4 Bake in the preheated oven for 30 minutes. Sprinkle Parmesan cheese on top. Continue baking until slightly toasted, about 10 minutes more.

By Huserdaddy

Ingredients

• ✓ parmesan cheese
• corn
• mayonnaise
• margarine
• chili powder

Instructions

1. 1 Bring a large pot of water to a boil and gently place ears of corn into the boiling water. Reduce heat to low and simmer until corn is very tender, 20 to 25 minutes.
2. 2 Remove an ear of corn with tongs and spread about 1 tablespoon of mayonnaise all over the kernels. Squeeze about 1 tablespoon of margarine over the ear of corn in a zig-zag line, turning the ear as you squeeze. Generously sprinkle Parmesan cheese over the ear and dust with chili powder. Repeat with remaining ears of corn.

By rOckabLe

Ingredients

• ✓ parmesan cheese
• active dry yeast
• white sugar
• water
• all-purpose flour
• water
• sugar
• salt
• butter
• garlic powder

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
2. 2 Dissolve yeast and 2 pinches white sugar in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
3. 3 Mix 4 cups flour, hot water, 3 tablespoons sugar, and salt together in a large mixing bowl; pour yeast mixture into the flour mixture and mix. Add remaining flour, one cup at a time, mixing well between additions. Continue to work the mixture until you have a dough; divide dough into 2 halves. Divide each half into 12 long breadsticks and arrange onto prepared baking sheets.
4. 4 Pour melted butter and sprinkle Parmesan cheese and garlic powder over the breadsticks.
5. 5 Bake in the preheated oven until golden brown, about 13 minutes.

By UtahMama

Ingredients

• ✓ parmesan cheese
• pizza crust
• butter
• garlic
• basil
• cheddar cheese
• romano cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C). Lightly grease a 10x15-inch baking sheet.
2. 2 Press dough onto the prepared baking sheet. Combine butter, garlic, and basil in a small bowl; drizzle over dough. Sprinkle with Cheddar, Romano, and Parmesan.
3. 3 Bake in the preheated oven until crisp, 10 to 12 minutes. Cut into 12 squares and serve warm.

By Brent BeSaw

Ingredients

• ✓ parmesan cheese
• milk
• water
• salt
• sugar
• dill weed
• whole wheat flour
• bread flour
• yeast
• cheddar cheese
• asiago cheese

Instructions

1. 1 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select the white bread light crust setting; press Start. If your machine has a Fruit setting, add the Cheddar and Asiago cheeses at the signal, or about 5 minutes before the kneading cycle has finished.

By MAGGIE MCGUIRE

Ingredients

• ✓ parmesan cheese
• tapioca starch
• salt
• vegetable oil
• water
• milk
• egg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet
2. 2 Place tapioca starch and salt in a large bowl.
3. 3 Bring oil, water, and milk to a boil in a saucepan over medium heat until a white foam appears. Pour milk mixture over tapioca starch mixture; stir until well mixed and allow dough to rest for 15 minutes.
4. 4 Mix Parmesan cheese and eggs into dough until well combined. Shape dough into 1 1/2-inch balls and place on the prepared baking sheet.
5. 5 Bake in the preheated oven until rolls are browned, 15 to 20 minutes.

By Eileen Lee

Ingredients

• ✓ parmesan cheese
• egg
• chicken stock
• baking mix
• pattypan squash
• onion
• garlic
• vegetable oil

Instructions

1. 1 Combine eggs and chicken stock in a large bowl; whisk in baking mix until moistened and no dry bits remain. Add squash, onion, Parmesan cheese, and garlic; stir until batter is evenly mixed. Set aside for 5 minutes.
2. 2 Heat oil in a large skillet to 350 degrees F (175 degrees C).
3. 3 Drop batter in batches, ¼ cup per pancake, into hot oil; cook until pancakes are golden brown, 2 to 3 minutes per side. Transfer pancakes to a brown paper bag-lined surface to drain. Repeat with remaining batter.

By Candice

Ingredients

• ✓ parmesan cheese
• all-purpose flour
• baking powder
• salt
• italian seasoning
• thyme
• white sugar
• cheddar cheese
• milk
• egg
• vegetable oil
• garlic
• tomato
• black olive

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
2. 2 In a large bowl, stir together flour, baking powder, salt, Italian seasoning, thyme, sugar, Cheddar and Parmesan cheeses. In a separate bowl, mix together 1/2 cup reserved tomato juice, milk, eggs, oil and garlic. Combine liquid and dry mixtures. Fold in chopped tomatoes and olives. Pour batter into prepared pan.
3. 3 Bake in preheated oven for 60 minutes or until toothpick inserted into center of the loaf comes out clean.

By Tanja Miller

Ingredients

• ✓ parmesan cheese
• kale
• olive oil
• kielbasa sausage
• green onion
• chicken broth
• white bean
• salt
• black pepper

Instructions

1. 1 Roll kale leaves into tight tubes and cut crosswise into 1/4-inch strips.
2. 2 Heat oil in a large, heavy saucepan over medium heat. Cook and stir kielbasa in hot oil until browned, about 5 minutes. Stir green onions in with sausage; cook until onions soften, about 3 minutes. Add kale; cook and stir until kale wilts, about 3 minutes.
3. 3 Pour chicken broth over the kielbasa mixture; add beans and stir. Bring the mixture to a boil, reduce heat to low, and cook at a simmer until kale is completely tender, about 15 minutes. Season with salt and pepper and top with Parmesan cheese.

By bfr610

Ingredients

• ✓ parmesan cheese
• active dry yeast
• whole wheat flour
• bread flour
• oat bran
• salt
• olive oil
• honey
• rosemary
• mozzarella cheese
• black pepper
• garlic salt
• vital wheat gluten
• water

Instructions

1. 1 Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select Oat/French or White Bread cycle and the Light setting for the crust. Start.

By MARBALET

Ingredients

• ✓ parmesan cheese
• oil
• buttermilk
• egg
• all-purpose flour
• bread crumb
• baking powder
• salt
• zucchini

Instructions

1. 1 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Whisk buttermilk and eggs together in a shallow dish. Mix flour, bread crumbs, Parmesan cheese, baking powder, and salt together in a separate shallow dish.
3. 3 Dip zucchini sticks into egg mixture; roll in bread crumb mixture to coat. Dip back into egg mixture; roll in bread crumb mixture again.
4. 4 Lower breaded zucchini sticks carefully into the hot oil in batches; fry until golden brown, about 3 minutes per batch. Drain on a large paper-towel-lined plate.

By Emo G

Ingredients

• ✓ parmesan cheese
• cooking spray
• avocado
• egg
• kosher salt
• black pepper
• bacon
• chive
• paprika
• hot sauce

Instructions

1. 1 Preheat oven to 425 degrees F. Spray baking sheet or glass baking pan with cooking spray.
2. 2 Scoop about an additional 1 to 2 tablespoons out of avocados to create a well for eggs.
3. 3 Place avocados flesh-side up on prepared baking sheet or glass pan.
4. 4 Gently crack 1 egg into each avocado well, making sure to keep yolk intact. Season with salt and pepper.
5. 5 Bake for 15 to 18 minutes, or until eggs are desired temperature.
6. 6 Top with crumbled bacon, Parmesan cheese, and chopped chives. Garnish with paprika and hot sauce.

By Farmland

Ingredients

• ✓ parmesan cheese
• cauliflower
• bacon
• green onion
• salt
• black pepper
• all-purpose flour
• milk
• egg

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add the cauliflower and cook until tender, 5 to 10 minutes; drain and break cauliflower into small pieces. Combine cauliflower, bacon, and green onions together in a bowl. Season with salt and pepper.
2. 2 Sift flour into a bowl. Whisk milk, egg, Parmesan cheese, and a pinch of salt into the flour until smooth. Add milk mixture to cauliflower mixture and stir until batter is evenly combined.
3. 3 Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until golden brown on one side, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes more. Repeat with remaining batter.

By mumof2

Ingredients

• ✓ parmesan cheese
• tomato
• dressing
• bread
• olive oil
• burrata cheese
• oregano
• marinara sauce
• red pepper flakes
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place tomato slices in a small dish, and top with Italian dressing. Flip the tomato slices, being sure that all have been covered with dressing. Set aside for 5 minutes.
3. 3 Brush both sides of bread with olive oil, and place in a small skillet over medium-high heat. Toast both sides until golden brown and crispy, about 3 minutes.
4. 4 Place toasted bread on a baking sheet and spread burrata cheese on top. Add sliced tomatoes and sprinkle with 1 tablespoon Parmesan cheese and oregano.
5. 5 Bake in the preheated oven for 12 to 13 minutes.
6. 6 Set an oven rack about 6 inches from the heat source and turn on the oven's broiler. Move baking sheet up and briefly broil until the cheese starts to bubble and brown, 1 to 2 minutes, watching carefully to keep from burning.
7. 7 Remove from the oven, and spoon over marinara, sprinkle and sprinkle with remaining Parmesan cheese and red pepper flakes. Season to taste with salt and pepper. Slice on the diagonal, and serve immediately.

By lutzflcat

Ingredients

• ✓ parmesan cheese
• olive oil
• garlic
• spinach
• chicken breast
• ricotta cheese
• garlic salt
• onion powder
• italian seasoning
• salt
• pepper
• bacon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add garlic; cook and stir until it begins to brown, about 30 seconds. Quickly stir in spinach, and continue cooking until the spinach has wilted. Transfer the mixture into a bowl, and set aside to cool.
3. 3 Slice through the chicken breast horizontally to within 1/2 inch of one long edge, then open the meat like a book. Place each opened chicken breast in between two pieces of plastic wrap, and pound with a meat mallet to a thickness of 1/4 inch.
4. 4 Stir the ricotta cheese, Parmesan cheese, Italian seasoning, garlic salt, and onion powder into the cooked spinach until blended. Evenly divide this mixture among the chicken breasts, then roll each into an oblong shape, like a burrito, tucking in the ends. Season to taste with salt and pepper, and sprinkle with Italian seasoning. Wrap each breast with 2 strips of bacon, and secure with toothpicks. Place into the prepared pan.
5. 5 Bake in preheated oven until the bacon is brown and crispy, and the chicken is no longer pink, 45 to 60 minutes. Remove from oven, and allow to rest for 5 to 10 minutes before removing toothpicks and serving.

By Kitty KaBoom

Ingredients

• ✓ parmesan cheese
• chicken tenderloin
• buttermilk
• salt
• cayenne pepper
• all-purpose flour
• paprika
• salt
• egg
• buttermilk
• panko bread crumb
• seafood seasoning
• garlic powder
• olive oil

Instructions

1. 1 Combine chicken tenders, buttermilk, salt, and cayenne in a large resealable plastic bag. Refrigerate for at least 2 hours.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil for easy cleanup.
3. 3 Combine flour, paprika, and salt in a shallow bowl. Whisk egg and 2 tablespoons buttermilk in another bowl. Mix breadcrumbs, Parmesan cheese, seafood seasoning, and garlic powder in a third bowl.
4. 4 Drain chicken and discard marinade. Dredge chicken in flour mixture, shaking off the excess. Dip into egg mixture, and turn in breadcrumb mixture, pressing down to make sure the breading adheres to the chicken tender.
5. 5 Place the crumb-coated tenders on the prepared baking sheet, giving each side a good spray of olive oil.
6. 6 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 15 to 18 minutes depending on thickness, flipping halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By lutzflcat

Ingredients

• ✓ parmesan cheese
• basil
• flat-leaf parsley
• mozzarella cheese
• tomato
• oregano
• onion
• garlic
• olive oil
• pepper
• salt
• hot sauce
• egg
• green bell pepper
• red bell pepper
• breakfast sausage
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F.
2. 2 Add a drizzle of olive oil in a pan over high heat. Once hot, add the sausage and cook, breaking it up as it browns, 5 to 7 minutes. Add the chopped peppers and cook until soft, about 5 minutes more. Remove from heat and let cool.
3. 3 In a large bowl, beat the eggs, Parmesan, hot sauce, salt, and pepper. Add the cooked sausage and peppers. Spray a 12-cup muffin tin with olive oil cooking spray. Pour the egg mixture into the muffin tin.
4. 4 Bake in the preheated oven for 15 minutes.
5. 5 Meanwhile, in another skillet, heat the remaining olive oil over medium-high heat. Add garlic, onion, and oregano and cook, stirring, for 2 to 3 minutes. Add tomatoes and simmer to thicken, about 10 minutes.
6. 6 Remove mini frittatas from the oven. Top each with a spoonful of the sauce and a sprinkle of mozzarella cheese. Reserve the remaining sauce for serving. Continue baking to melt the cheese, 5 minutes more. Top with parsley and basil.

By Rachael Ray Every Day

Ingredients

• ✓ parmesan cheese
• butter
• chicken breast
• lemon juice

Instructions

1. 1 Melt 2 tablespoons of the butter in a medium skillet over medium high heat.
2. 2 Add chicken to skillet and brown for 5 to 7 minutes, turning occasionally. When chicken is browned, add remaining 6 tablespoons of butter and the lemon juice (if desired, add extra lemon juice to taste).
3. 3 Saute for 6 minutes over medium heat, then remove chicken from skillet. Add cheese to skillet, stir all together until mixture has reached the consistency of a sauce, then pour the sauce over the chicken and serve hot.

By Jerry Schiavo

Ingredients

• ✓ parmesan cheese
• pie crust
• swiss cheese
• onion
• bacon bits
• egg
• half-and-half

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place unthawed pie crust in a 9 inch pie plate on a baking sheet. Combine Swiss cheese, onion, Parmesan cheese, and bacon bits in a medium bowl; pour into the crust.
3. 3 Whisk eggs and half and half together in a bowl until blended; pour over cheese mixture.
4. 4 Bake in preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C); continue baking until quiche top begins to turn golden brown, about 35 minutes more.

By Dawn Egan

Ingredients

• ✓ parmesan cheese
• butter
• heavy cream
• egg
• salt
• pepper
• chive

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Rub the inside of a 6-ounce ramekin with butter. Pour cream into the ramekin, then crack eggs on top of cream without breaking yolks. Use a spoon to position yolks towards the center of the ramekin, then sprinkle with salt, pepper, chives, and Parmesan cheese.
3. 3 Bake in the preheated oven until whites of eggs have set and yolks are still soft, 12 to 15 minutes. Remove from oven, and allow to set for 2 to 3 minutes before serving.

By rd12498

Ingredients

• ✓ parmesan cheese
• butter
• helix snail
• garlic
• parsley
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter over medium-low heat in a saucepan. Add snails, garlic, and parsley; cook and stir for 3 to 4 minutes.
3. 3 Place 1 snail along with some sauce in each cup of an escargot pan. Sprinkle tops with Parmesan cheese, salt, and pepper.
4. 4 Bake in the preheated oven until cheese is melted, bubbling, and lightly browned, about 10 minutes.

By Linda klopatek

Ingredients

• ✓ parmesan cheese
• zucchini
• olive oil
• sea salt
• herbes de provence
• breadcrumb
• olive oil
• salt
• pepper

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Arrange a layer of zucchini slices into the bottom of a 9-inch pie pan so they slightly overlap one another; drizzle with 1 tablespoon olive oil and season with some of the sea salt and herbes de Provence. Repeat layering until the zucchini is all used.
3. 3 Bake in the preheated oven for 30 minutes.
4. 4 While the zucchini bakes, stir together the breadcrumbs, Parmesan cheese, and 3 tablespoons olive oil in a bowl; season with salt and pepper. Spread evenly over the baked zucchini and return to oven 10 minutes more; serve hot.

By Toph Toph

Ingredients

• ✓ parmesan cheese
• cream cheese
• butter
• garlic
• oregano
• parsley
• thyme
• dill weed
• basil
• black pepper

Instructions

1. 1 Mix together cream cheese, butter, Parmesan cheese, garlic, oregano, parsley, thyme, dill, basil, and pepper in a bowl until evenly combined.
2. 2 Chill in refrigerator overnight or 8 hours.

By Lisa Mayer Kaelblein

Ingredients

• ✓ parmesan cheese
• escargot
• butter
• garlic
• mushroom
• white wine
• cream
• flour
• tarragon
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish.
2. 2 Place escargots in a small bowl and cover with cold water. Let sit for 5 minutes to remove any canned flavor they may have. Drain escargots and pat dry with a paper towel.
3. 3 Melt butter with garlic in a large skillet over medium-high heat. Add escargots and mushroom caps; cook and stir until mushroom caps begin to soften, about 5 minutes.
4. 4 Whisk together wine, cream, flour, tarragon, and pepper in a small bowl until well combined. Pour into the skillet and bring to a boil. Cook, stirring occasionally, until sauce thickens, about 10 minutes. Remove from the heat.
5. 5 Place mushroom caps into the prepared baking dish, with the tops facing down. Spoon an escargot into each mushroom cap. Pour sauce from the skillet over mushroom caps, then sprinkle grated Parmesan cheese over top.
6. 6 Bake in the preheated oven until cheese has turned golden brown, 10 to 15 minutes.

By CraZee A

Ingredients

• ✓ parmesan cheese
• black olive
• caper
• onion
• garlic
• parsley
• olive oil
• balsamic vinegar
• salt
• black pepper
• red bell pepper

Instructions

1. 1 Place the olives in a food processor or blender; pulse the olives until slightly chopped; remove to a bowl and set aside.
2. 2 Combine the capers, onion, garlic, parsley, Parmesan cheese, olive oil, balsamic vinegar, salt, black pepper, and about half of the red bell pepper in the food processor or blender; blend until finely chopped. Add to the olives and mix. Sprinkle remaining red pepper over the mixture.

By Deb S

Ingredients

• ✓ parmesan cheese
• olive oil
• garlic
• eggplant
• parsley
• salt
• zucchini
• tomato
• mushroom
• onion
• green bell pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom and sides of a 1 ½-quart casserole dish with 1 tablespoon olive oil.
2. 2 Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until fragrant and golden brown. Add eggplant and parsley; cook and stir until eggplant is tender and soft, about 10 minutes. Season with salt to taste.
3. 3 Spread eggplant mixture evenly across the bottom of the prepared casserole dish; sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with tomatoes, mushrooms, onion, and bell pepper, covering each layer with a sprinkling of salt and cheese.
4. 4 Bake in preheated oven until vegetables are tender, about 45 minutes.

By lynette

Ingredients

• ✓ parmesan cheese
• all-purpose flour
• egg
• artichoke heart
• vegetable oil
• butter
• lemon
• sherry
• salt
• black pepper
• parsley

Instructions

1. 1 Pour flour into a shallow bowl; beat egg in a separate bowl. Dredge artichoke hearts in flour and then coat with egg.
2. 2 Heat vegetable oil in a skillet over medium heat; cook and stir artichoke hearts in the hot oil until browned, about 5 minutes. Transfer cooked artichoke hearts to a bowl.
3. 3 Pour oil out of skillet and wipe clean with a paper towel; return to stove top. Heat butter in the skillet over medium heat; pour in lemon juice. Return artichoke hearts to skillet and sprinkle with Parmesan cheese; pour in sherry. Season with salt and pepper; stir well.
4. 4 Remove artichoke hearts from skillet using a slotted spoon and transfer to a serving dish. Boil sauce until reduced, 2 to 3 minutes. Pour over artichoke hearts; garnish with parsley.

By Diane

Ingredients

• ✓ parmesan cheese
• chicken breast
• salt
• black pepper
• mustard
• swiss cheese
• deli ham
• toothpick
• all-purpose flour
• egg
• panko bread crumb
• cooking spray

Instructions

1. 1 Gather the ingredients.
2. 2 Place a chicken breast on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Place chicken breast between 2 sheets of heavy plastic on a solid, level surface; lightly pound with the smooth side of a meat mallet to a 1/4-inch thickness. Repeat with remaining chicken breast.
3. 3 Season each chicken breast with salt and pepper. Spread Dijon mustard on top. Place 1 slice of cheese on each breast. Top each with 2 slices of ham and 1 slice of cheese. Roll each breast up and secure with a toothpick.
4. 4 Place flour in a shallow bowl. Place egg in a second bowl. Mix panko bread crumbs and grated Parmesan in a third bowl. Preheat an air fryer to 350 degrees F (175 degrees C).
5. 5 Meanwhile, dredge chicken breasts in flour; shake off excess. Dip into beaten egg, allowing any excess egg to drip back into the bowl. Press into bread crumb mixture to coat both sides; place breaded chicken breasts onto a plate and spray with nonstick spray. Let sit for 5 minutes while the air fryer preheats, then arrange breaded chicken in a single layer in the air fryer basket.
6. 6 Cook in the preheated air fryer for 10 minutes; flip chicken breasts and spray any dry spots with nonstick spray. Cook until chicken is no longer pink in the center, 8 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Soup Loving Nicole

Ingredients

• ✓ parmesan cheese
• bacon
• pie crust
• egg
• heavy cream
• hot pepper sauce
• worcestershire sauce
• salt
• black pepper
• spinach
• cheddar cheese
• green onion

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate. Chop when cool.
3. 3 Fit pie crust into a 9-inch pie dish and set aside.
4. 4 Whisk eggs, cream, hot pepper sauce, Worcestershire sauce, salt, and pepper together in a bowl.
5. 5 Spread spinach over the bottom of pie crust. Top with bacon, Cheddar cheese, and green onion; pour in egg mixture and sprinkle with Parmesan cheese.
6. 6 Bake quiche in the preheated oven until the top is lightly puffed and browned, and a knife inserted into the center of the quiche comes out clean, 35 to 45 minutes.

By Lindalou