Spinach Bacon Quiche

Crust:
1 cup all purpose flour
1 stick salted butter
3 tablespoons ice water

Quiche Filling:
12 slices of Bacon, fried and crumbled
1 cup shredded Monterrey Jack Cheese
1/2 onion, finely chopped
1 cup spinach leaves
4 large eggs
2 cups heavy whipping cream
1/2 tsp crushed red pepper
1/2 tsp sea salt
3/4 tsp brown sugar

~ If you have a pre-made crust, or have a habit of keeping crust dough in your fridge, the prep time will be much shorter.
~ I didn't let my crust cool all the way before putting the filling in and it turned out perfectly fine.

To prep the crust:
1. Cut the butter into small cubes, then put in the freezer for 5 minutes to ensure coldness.
2. Mix the butter with one cup flour until you have the consistency of small pebbles.
3. Add the ice water, one tablespoon at a time, until the mix is soft and dough-like.
4. Form the dough into a thick disk, wrap, and put into the refrigerator for at least 2 hours.
When you are ready to make the Quiche:
5. Preheat the oven to 425 degrees.
6. Roll the dough out on a heavily floured surface.
7. Place the dough into your pie pan, and fold the extra edges down so that the sides are double thick.
8. While you are preparing your filling, place the pie crust in the oven for about 15 minutes, or until the bottom starts to bubble up.

Filling:
1. In a medium sized bowl, lightly beat the eggs.
2. Beat in the cream, crushed red pepper, sea salt, and brown sugar.
3. Put the crumbled bacon, shredded cheese, chopped onion, and spinach leaves in the pie crust.
4. Carefully pour the egg mixture into the crust, making sure to evenly distribute the mix.
5. Bake the quiche at 425 for 15 minutes.
6. Turn the temperature down to 350 degrees, and continue to bake the quiche for 30 minutes.
7. Quiche is done when knife inserted about an inch from the crust comes out clean.
8. Let the quiche sit for 10 minutes before serving.

Serving Size: serves 4-8 depending on slice size

Number of Servings: 6

Recipe submitted by SparkPeople user ELLEYENA.