creamy quiche

Seriously, best quiche ever. Not to mention easy! The only thing it isn’t. . . low fat!

Yield: 2 Quiche

  • 2 Frozen Deep dish unbaked pie crusts (use a premium brand or make your own. it makes a difference!)
  • 1# bacon
  • 1 doz. lrg eggs
  • 3 cups heavy cream (do not substitute!)
  • 1 1/2 cups baby spinach (washed, dried. I like to use the fresh stuff in a bag you get in the salad section)
  • 2 cups shredded cheese of your choice.  I usually use a mixture of cheddar, jack, and asiago.

Preheat oven to 375

Chop bacon and pan fry until crisp. Drain on paper towels and divide between two pie shells.

Layer baby spinach on top of bacon, then cheese.

Mix together the cream and eggs. DO NOT over beat. You want to make sure that the eggs are fully incorporated into the cream, but do not add a lot of air while doing so or the quiche will not be smooth. Pour over the two prepared pie shells.

Bake for 35-50 min until the custard is set. It will still be a little jiggly, thats ok, it will harden more as it cools.

Remove from oven and let cool 10 minutes before serving.