Breakfast Quiche

This was unexpectedly delicious. 

It would be a beautiful addition to your Easter breakfast table...

Breakfast Quiche
Serves 6-7

8-10 slices of bacon, cooked and chopped 

1 (9 inch) single refrigerated pie crust

6 eggs, well-beaten

1 cup heavy cream

1/4 teaspoon salt

Ground black pepper to taste

1 teaspoon Worcestershire sauce

1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed REALLY dry*

1 1/2 cups shredded Cheddar cheese

1/2 cup chopped green onion

1/4 cup grated Parmesan cheese

Preheat oven to 375 degrees.

Cook the bacon (either in a skillet or in the microwave).  Drain excess grease and chop when cool.

Place the pie crust into a 9-inch pie dish and flute the edges.  Set aside.

In a bowl, whisk together the eggs, cream, salt, black pepper, and Worcestershire sauce. Spread the spinach into the bottom of the pie crust; top with bacon, Cheddar cheese, and green onion.  Pour the egg mixture over the filling, and sprinkle the quiche with Parmesan cheese.

Bake in the preheated oven until the top is lightly puffed and browned, and a knife inserted into the center of the quiche comes out clean, 35 to 45 minutes.

*You don't necessarily have to use the entire box of spinach.  Also, if you don't have frozen spinach available, you can saute a large amount of fresh spinach leaves in a skillet that is just barely coated with olive oil.

**Substitute fresh spinach for fresh kale that has been trimmed away from the center stem and chopped.  

Recipe adapted from here