This quiche is SO good. I really enjoy making quiches on the weekends because they are so easy to put together and so good. The only down side is that they usually take about an hour to cook in my oven so you can’t start putting it together hungry because you will have to wait to eat it. So, start right after you get up, then sit and relax, and enjoy some coffee while it cooks. Can’t beat that on a Saturday. 🙂
6 large eggs, beaten
1 1/2 cups heavy cream
salt and pepper
2 Cups chopped fresh baby spinach (I left this out because of my kids but it would be DELICIOUS with the spinach!!)
4 strips bacon, cooked and cut into small pieces (I put more like 8 because we love bacon)
1 1/2 cups shredded Swiss cheese
1 (9 inch) refrigerated pit crust, fitted to a 9 inch glass pit plate (if you are using frozen pie dough don’t forget to take it out the night before and stick it in the refrigerator to thaw over night. I forgot this step and it was sort of a nightmare.)
Preheat the oven to 375 degrees F.
Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach (if you chose to use 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.