I had a bunch of leftover spinach the other day, and a pie crust and bacon, so I googled a quiche recipe including these ingredients and came up with this winner from Paula Deen. It turned out to be good, really good! Even the kids gobbled it up, which surprised me since they have only been into "kid food" lately. And I thought for sure a quiche wouldn't agree with their macaroni-and-cheese-peanut-butter-and-jelly-corn-dog only diet, but I was met with a refreshing response to dinner as they all raved about it.
Spinach and Bacon Quiche
1 1/2 cups heavy cream
Salt and pepper
2 cups chopped fresh baby spinach, packed
1 pound bacon, cooked and crumbled
1 1/2 cups shredded Swiss cheese
1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate
Preheat the oven to 375 degrees F. Combine the eggs, cream, salt, and pepper in a blender. Layer the spinach, bacon and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.