KIM’S SPINACH AND BACON QUICHE

Kim hit a home run with this quiche.  Every time she makes it and takes it to a girls' weekend we all moan.  I have made it myself as well, and everyone loves it.

1 refrigerated pie crust, fitted to a 9” glass pie plate
6 large eggs, beaten
1-1/2 c. heavy cream
Salt and pepper
2 c. chopped fresh baby spinach, packed
1 lb. bacon, cooked and crumbled
1-1/2 c. shredded Swiss cheese


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. Pour the egg mixure on top.

Bake for 35 or 45 minutes, until the egg mixture is set. (May freeze and reheat with foil covering the top so it won’t get too brown.)