Something about the combination of spinach, cheese, bacon and eggs just sings to me, and this is a great dish for Sunday morning brunch because it comes together so easily. Paula uses Swiss cheese, heavy cream and less spinach, but the recipe is pretty flexible and we like this version a lot.
7 eggs, beaten
1 1/2 cups half ‘n half
1 tsp kosher salt
1/4 tsp freshly ground black pepper
pinch of red pepper flakes
a little freshly grated nutmeg (just a good pinch, really)
1/2 package bacon (or turkey bacon) diced, cooked and drained
2 1/2 cups chopped raw spinach
1 cup each Cheddar and Mexican cheese (Paula uses all Swiss Cheese)
Ready-made pie crust (or homemade) placed in a quiche pan
Mix eggs, half ‘n half and spices well in a medium sized bowl. In the quiche pan lined with pie crust, place the bacon, spinach and cheese. Pour the egg mixture over and bake at 375 for 40 minutes. Yum!