Bacon Spinach Quiche
Delicious quiche for breakfast, brunch, or lunch!
Collect your ingredients 
chop up your bacon or sausage 
cook 
put your pie dough into a pie plate or 8×8 dish 
defrost your spinach and let drain 
crack your eggs in a bowl 
add all of the liquid filling ingredients to a bowl 
mix well 
cook until crispy 
drain on layered paper towels 
put the crispy bacon down first 
layer your spinach and cheese 
Pour the egg mixture on top of the spinach and cheese 
pour the egg mixture over the cheese and spinach 
Cook until set in the middle and lightly browned on top
Ingredients
- homemade or store-bought pie crust
- 8 eggs
- frozen spinach, defrosted and drained of all water
- 1.5-2 cups gruyere cheese, shredded
- 5-6 pieces bacon, chopped (optional)
- roasted grape tomatoes (optional)
- 1.5-2 cups cream or 1/2 & 1/2
- salt & pepper to taste
- 1/2 teaspoon garlic salt
Directions
Preheat oven to 350.
Roll out the pie crust. Spray the pie plate or 8×8 dish. Put pie crust in and crimp the edge.
Dice the bacon while cold and put it in a skillet. Cook until crispy and drain on a paper towel. Set aside.
Defrost spinach in a microwave sage bowl. Put into a sieve over a bowl. With the back of a spoon, press the spinach to help release the excess liquid.
Shred the cheese and set aside. Crack 8 eggs into a bowl. Pour in the cream, add salt and pepper. Mix well. Put bacon bits in the bottom of the pie crust, add the spinach, breaking it up and spread it around. Sprinkle with garlic salt, layer the cheese next. Pour the egg/cream mixture over. Use a fork to shift the layers around so the liquid gets all around the filling.
Bake for 40-50 minutes depending on your oven. Tent foil over to prevent over-browning. Cook until the middle is set. Cool on a rack and serve with a fruit salad for brunch or a green salad for lunch.