1 pre baked pie crust, that is cooled or 1 home made pie crust shell that has been baked and cooled
2 small shallots, or spring onions, finely minced
1 tablespoon olive oil
6 meaty strips of good bacon, diced
7 ounces of spinach, washed and dried well
1 cup whole milk
1 cup heavy cream
8 ounces swiss cheese, grated
Preheat oven to 425 degrees.
Heat olive oil in a large frying pan over medium low heat. Add the shallots, or onions, and cook for about 3 minutes, or until soft.
Add the bacon to the shallot or onion, stir and cook for about 5 minutes. Stir in the spinach and cook for 1 minute. Remove from the heat and set aside.
Add the eggs, milk and cream to a blender or food processor. Gently mix until well combined, about 1 minute.
Add the cheese, and pulse for 30 seconds.
Pour the bacon mixture into the pre-baked pie crust, then pour the egg mixture over the bacon layer.
Bake in the preheated oven for 30 to 45 minutes, or until set and lightly golden on top.
You can make this the day before, simply bake for 25 minutes, remove from the oven and let it cool. Put the quiche in the refrigerator overnight. The next day, put the quiche in a preheated oven for about 20 minutes. ENJOY!