Spinach and Bacon Quiche - 12 servings

Ingredients:
5 large eggs , beaten
1 1/4 cups half and half
salt and pepper
1/2 cup chopped onion
1 1/2 cups baby spinach leaves , loosely measured, then chopped
6 slices bacon (or turkey bacon), cooked and crumbled
1 1/4 cups shredded cheese Swiss, mozzarella cheese, cheddar or Monterrey jack
1 9 inch homemade pie crust , fitted in a 9'' glass pie plate



Preparation:
1) Preheat the oven to 350 degrees F. Prepare the pie pan with unbaked pie crust. Pre-bake the pie crust for 8 minutes (I always use pie weights or dry beans or rice on top of parchment paper to keep the crust from shrinking. After the 8 minutes, remove the pie, weights and parchment paper.)

2) Meanwhile, cook bacon, in a skillet. Once cooked, remove to a plate and chop. Remove most of the grease from the pan and add onion and spinach. Saute for 2 minutes. Add cheese, onion, spinach, and bacon to the bottom of the pie crust.

3) Combine the eggs, half and half, salt, and pepper in a blender, then pour the egg mixture into the pie.

4) Bake for 35 to 45 minutes until the egg mixture is set. Allow to cool for 5-10 minutes before slicing. Store leftovers, covered, in the fridge.