Everyone knows how healthy spinach is.
Try This Fresh Spinach Quiche Recipe
1 9-inch single crust pie shell, unbaked
1 medium onion, chopped (about 1/2 cup)
6 slices bacon, chopped
1/2 cup dairy sour cream
1/2 cup half-and-half or light cream or milk
1/4 teaspoon salt
1/8 teaspoon white pepper
Dash of fresh grated nutmeg
3 cups lightly packed chopped fresh spinach (about 3-4 ounces)
5 ounces shredded Swiss cheese (about 1 1/4 cups)
Cherry tomatoes (optional)
Preheat oven to 450 degrees F. Line the inside bottom and sides of unpricked pastry pie shell with a double layer of aluminum foil. Bake pie shell 8 minutes. Remove foil and bake 4-5 minutes more until pastry is set and dry (it will still be light in color.) Remove pie crust from oven; reduce oven temperature to 325 degrees F.
Meanwhile in large skillet cook onions and bacon until onion is tender and bacon is crisp. Drain excess fat off.
In large bowl beat eggs well. Add sour cream, half-and-half, salt and pepper and nutmeg. Stir in drained onion/bacon mixture, spinach and cheese.
Pour filling into hot pie shell and bake 45-50 minutes until knife inserted near center comes out clean. (If necessary protect edge of crust with foil to prevent over-browning.)
Allow quiche to stand 10 minutes after baking before serving. If desired, garnish with cherry tomatoes.