Let Them Be Little: SPINACH AND BACON QUICHE

The quiche I served for a recent brunch, it was a big hit:

6 large eggs

1 1/2 cups heavy cream

A little freshly grated nutmeg - a pinch or so (freshly grated is the best!)

Salt and pepper (to taste)

2 cups chopped fresh baby spinach, packed

12 oz. bacon , cooked and crumbled (may use up to 1 lb.)

1 1/4 cups shredded Swiss cheese

1 - 9 inch deep dish pie crust, unbaked

Directions:

Preheat the oven to 350 degrees F.

Combine the eggs, cream, nutmeg, 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.

(I began with half of the spinach, bacon and cheese and then repeated with the other half when layering. Everything moves around a bit when you add the egg mixture though so there is no need to be too particular).

Bake 45 - 55 minutes or so, just until the egg mixture is set and a knife inserted comes out clean. Watch it closely near the end of the baking time. (Try not to over-bake).

Let set for 10 minutes or so before serving. Serve on warmed plates.

Method:

(In case you would like a little more instruction).

I began with the pie crust, once made, I put the prepared (covered) pie crust back in the fridge to keep cold (and let rest) while I worked on the quiche.

While the bacon was cooking, I washed, dried and cut up the spinach and began working on the rest of the quiche. When bacon was cooked (crispy), I drained it on paper towels and then crumbled it.

With everything ready to go, I put the quiche together and then baked it.

The quiche is quick and easy to put together. If you would like to save some extra time, you could buy an unbaked, refrigerated or frozen pie crust.