Spinach and Bacon Quiche

One thing I often ask for people to bring/send when they come are those packs of Real Bacon bits from Hormel.  They're just great for throwing in some eggs in the morning, on a salad, or in this quiche.  I usually use about 1/2 c. for this if substituting for the fresh bacon. You could leave it out, but it would definitely be missing a little something...

6 large eggs, beaten

1 1/2 cups heavy cream

Salt and pepper

2 cups chopped fresh baby spinach, packed

1 pound bacon, cooked and crumbled

1 1/2 cups shredded Swiss cheese

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

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.