Ingredients

3 eggs

1/2 cup cream

1/2 tsp salt

88 grams shredded mozzarella (or another melty cheese like Gouda)

70 grams shredded parmesan (or another strong-flavoured cheese like cheddar)

110 grams blanched spinach (about 300 grams raw spinach)

15 grams bacon (about 1 cooked slice)

1 recipe quiche pie shell 

Makes one 9" quiche

Instructions

Prepare your quiche pie shell or take one out of the freezer. If making from scratch, let the shell rest in the refrigerator until it is ready to be used so that it goes into the oven with cold (not frozen) crust.

Blanche the spinach or if using frozen blanched spinach make sure it is thawed. Place the blanched greens on a clean tea towel and wring out any excess moisture.

Cook your bacon and then chop into small pieces.

Shred your cheese.

Preheat the oven to 350 f. If using an aluminum pie pan, place a thick-bottomed baking sheet in the oven to preheat. The baking sheet will help conduct the heat evenly to the bottom of the pie pan. If using a glass or ceramic pie pan, this step is not necessary. 

Prepare your quiche filling. In a medium bowl, crack 3 eggs, add the cream and salt, and whisk thoroughly. Add the shredded cheese and the cooled spinach and bacon and stir to combine. Add to the chilled quiche pie shell.

Place quiche on the middle rack of the oven on the preheated sheet pan if using. Bake for 40 min or until golden-brown. 

Let cool for 10 minutes and then serve.