SPINACH, BACON, AND JARLSBERG QUICHE
12 ounce center cut bacon
1 onion, chopped
Single pie crust for 1, 10” pie
2 cups packed with baby spinach, chopped
½ teaspoon salt
½ teaspoon black pepper
2 cups Jarlsberg (or any Swiss/Gruyere type cheese), shredded
1 ½ cups heavy cream
1 tablespoon fresh thyme leaves, remove from stems
Preheat oven to 425 degrees. Cook bacon on a foil lined baking sheet until crisp, drain on paper towels. Chop into bite size pieces. Reserve 2 tablespoon of the bacon fat.
Heat the bacon fat in a large skillet and sauté the onions until soft and fragrant. Set aside to cool. Reduce oven temp to 375 degrees.
Roll out the pie crust to 13-14” in diameter. Place in your 10” pie plate and crimp the edges to for a crust.
Spread half of the spinach in the bottom of the crust and top with half of the onions and half of the bacon. Repeat layers. Season with the salt and pepper. Top with the remaining cheese.
Whisk the eggs with heavy cream and thyme in a large bowl. Pour this mixture over the cheese using a fork to push cheese aside here and there making sure the custard spreads evenly.
Bake for 40-50 minutes until center is set and a knife inserted comes out clean. Center may still giggle slightly which is fine as long as knife is mostly clean. Let rest for 30 minutes. Cut into wedges and serve.