6 eggs, beaten
1 1/2 cups heavy cream
2 cups fresh spinach
1 package (1 lb.) bacon, cooked and diced
1/2 -2 cups shredded Swiss cheese
S&P 1/8 tsp ground cloves
Deep dish pie crust (trust me, deep)
Prebake the pie crust according to bag or box directions. Preheat oven to 375 F.
Combine the eggs, cream, salt, and pepper and mix well (I use my electric mixer but a blender works great too).
Layer the spinach, bacon, and cheese in the pie crust and pour the egg mixture on top. CAREFUL! It will be very close to overflowing. (*Tip, I like to bake my quiche on a cookie sheet in case anything spills or bubbles over)
Bake 45-55 minutes or until the egg mixture in the center of the quiche is set. This freezes well!
Recipe adapted from 12 Tomatoes