Mile- High Quiche

Hi friends!  I wanted to share my quiche recipe with you because it's a great dinner alternative.  It also saves well in the refrigerator, so you can easily re-heat for lunch later in the week.  This is my version of a Quiche Lorraine, with some extra veggies added in there for good measure.  I call it the "Mile- High" quiche because it is packed full and will almost overflow your pie crust.  You may want to use your 11-inch deep dish pie plate for this one!

Meredith's Mile- High Quiche

 Ingredients

•  6 large eggs
• 1/2 lb bacon, cooked and crumbled
• 2 c. chopped fresh baby spinach
• 1 large yellow onion, diced and sauteed
• 1 large tomato, diced
• 1 1/2 c. heavy cream
• 1 1/2 c. shredded swiss cheese
• Refrigerated pie crust
• salt and pepper to taste

Preparation

1. Preheat oven to 375.
2. Combine eggs, cream, and salt and pepper in a food processor until well blended.
3. Layer onion, tomato, spinach, bacon and cheese in the bottom of the pie crust.  Top with egg mixture.
4. Bake 35-40 minutes until egg mixture is set.

*DO use the food processor... it adds air into the egg mixture, which will make it lighter and fluffier.