Spinach and Bacon Quiche
- 6 large eggs, beaten
- 1 ½ cups heavy cream
- Salt & Pepper to taste
- 2 cups chopped fresh baby spinach, packed
- 1 lb bacon, cooked and crumbled
- 1 ½ cups shredded Swiss cheese
- 1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate
Preheat the oven to 375 degrees.
Combine the eggs, cream, salt and pepper in a food processor or blender.
Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35-45 minutes until the egg mixture is set. Cut into 8 wedges.
Source: Paula Deen