Steps: |
| -Preheat oven to 350 degrees. (Times and temperatures may vary for different pie pans) |
| -Heat a saute pan to medium and add the bacon. Stir and saute until browned and crispy. Remove from pan. |
| -Add the diced onion to the same pan, and saute until translucent. |
| -Add the spinach and saute until wilted (approximately 30 seconds). |
| -Remove the spinach from the heat, and place in a bowl. |
| -In a separate bowl, whisk together the eggs and cream. |
| -Season heavily with salt and pepper to compensate for the spinach. (Watch the salt content with the bacon and cheese) |
| -Scatter the bacon over the bottom of the parbaked pie crust. Top with the spinach and onions, creating an even layer. |
| -Place pieces of the goat cheese, evenly distributed, on top of the spinach. |
| -Pour the custard into the pie shell. |
| -Bake at 350 degrees until the custard is set, approximately 40 minutes. |
| -Test for doneness by lightly shaking the pan. Custard should be firm except for a quarter-sized spot in the center, which will thicken upon cooling. |
| -After it is baked, let the quiche rest for at least 10 minutes before trying to cut . |
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