Spinach and Bacon Quiche

6 Large Eggs
1 ½ C Heavy Cream
Salt and Pepper to Taste
2 C Chopped Fresh Baby Spinach, Packed
1 lb. Bacon Cooked and Crumbled
1 ½ C Shredded Swiss Cheese
1 (9” Refrigerated Pie Crust, Fitted to a 9” Glass Pie Plate)

Preheat oven to 375 degrees.

Pan fry bacon. For this recipe I like to slightly overcook because it gets rid of more fat and it keeps bacon from getting too soggy when mixed with the egg mixture. Lay out on paper towels to absorb grease.

Roughly chop spinach. Combine eggs, cream, salt & pepper in a food processor or blender. Place pie crust in pie plate and press lightly. Add small amount of cheese to bottom and bake for 4-5 minutes. This keeps crust from getting soggy. Layer 2/3 of the spinach followed by 2/3 of the bacon and 2/3 of the cheese. Pour in mixture until it covers the spinach, bacon and cheese. Now add the rest of the spinach, bacon and cheese in the same order and then pour in the last of the egg mixture. Press with a rubber scraper until mixture is even. Cover and bake for 15 minutes and then uncover and bake for additional 25 – 35 minutes or until mixture sets.