Bacon-Spinach Quiche

I like to have this sometimes on Sunday for brunch when I want something a little eggy/cheesy. Usually I serve it with a light crisp green salad with some sort of vinaigrette. Other times, usually in summer, I will cut up some fresh fruit, like cantaloupe and pieces of watermelon and strawberries and serve with. It makes a nice light meal. This particular recipe is from Barbara Jones.

• Ready In: 1 hr 5 mins
• Serves: 4-5

Ingredients

• 1  9 inch unbaked  deep dish pie shell
• 2  tablespoons butter, softened
• 1 (10 ounce) package frozen chopped spinach, thawed
• 8  ounces bacon, cooked and crumbled
• 1  cup  whipping cream
• 4  eggs, beaten
• 1⁄3 cup  shredded swiss cheese
• 1⁄2 teaspoon salt
• 1  pinch nutmeg

Directions

1. Rub softened butter on the inside surface of pie shell.
2. Drain spinach; squeeze out as much liquid as you can.
3. Place spinach in pie shell and top with crumbled bacon.
4. Whisk together cream, eggs, cheese, salt, and nutmeg.
5. Pour mixture into pie shell.
6. Bake quiche at 425 F for 10 minutes, then reduce heat to 325 F and bake for an additional 35-40 minutes or until quiche is set.