Paula Deen's Quiche

6 large eggs, beaten

1 1/2 cups half & half

Salt and pepper

2 cups chopped fresh baby spinach, packed

1 pound bacon, cooked and crumbled

1 1/2 cups shredded Swiss cheese

1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate

(I’ve also made this with cheddar instead of swiss, and a pound of ham instead of bacon…you can really add any “fillings” you want… steamed broccoli, sautéed asparagus, sautéed diced sweet onion, tomatoes, sautéed mushrooms, etc.)

Preheat the oven to 375 degrees F.

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, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.

Note: This makes more than one pie shell worth. It rises and will spill over. I usually make one quiche and one “frittata” in a glass baking dish.