1 package frozen pie crust
1 lb bacon fried and crumbled
16 ounce bag frozen chopped spinach, thawed and squeezed of its juices.
1/4 cup chopped onion
2 T. Butter
1 t. salt
1/8 t. nutmeg
1/8 t. black pepper
1 1/2 cups heavy cream
1 cup milk
2 T. Flour
2. Cups shredded Swiss cheese
This quiche can be made 1 of 2 ways. You can line a glass 9×13 cassarole dish with the pie crust and fill with the mixture or you can choose to use two pie plates instead……either one will work just fine.
After you have lined your dish of choice with the pie crust set to the side while you prepare your filling.
Sauté the chopped onion in butter for a few minutes until it begans to turn translucent. Stir in the drained and squeezed spinach and heat through.
Spoon spinach mixture into the crust then top with fried and crumbled bacon.
***note*** I have a little tip for ya when frying bacon. If you’ll use your kitchen shears to cut the bacon into small pieces before you fry it, it will fry up into the perfect “crumbled” bacon.
Sprinkle the shredded Swiss cheese over the spinach and bacon.
In a large mixing bowl mix the eggs, milk, cream, black pepper, salt, nutmeg, and flour with a whisk or hand mixer. Once this is mixed well carefully pour evenly over the spinach, bacon and cheese mixture.
Bake at 425 for 15 minutes and 350 for 30 minutes or until “set” in the middle.
***NOTE*** The crust filled with the spinach, bacon and cheese can be prepared the night before and refrigerated. The milk mixture can also be prepared the night before and refrigerated seperatly. When you’re ready to bake it, just pour the milk mixture over the spinach mixture and bake.