Read the recipe through for the list of all the ingredients.
Homemade crust or Pillsbury Pie Crust (just unroll and you’re ready to go!)
1 cup Half and Half
1 cup whipping cream
1 T. flour
1/2 tsp. Kosher salt
1/4 tsp. pepper
Pinch of ground nutmeg
Whisk up the above ingredients and set aside while you assemble the quiche savory components.
1 bag baby spinach
1/2 chopped onion
1 T. olive oil
Cook baby spinach in a skillet or saucepan over medium heat. Stir occasionally until cooked down. Drain vigorously using paper towels–wrap and squeeze out the liquid, then chop.
Heat olive oil in a skillet or dutch oven. Toss in the chopped onion and saute until onion is translucent. Add the drained, chopped spinach and combine with onion. Saute together a minute or two, just long enough to blend flavors.
Now prepare these ingredients:
6 pieces bacon, fried until crisp (missjunebug loves Farmer John’s) and crumbled
1 1/2 cups Jarlsberg Swiss cheese, grated
2-3 T. goat cheese, cut up into tiny pieces
Place pie crust in 9″ or 10″ pie plate. missjunebug prefers ceramic ones, but glass or metal will do just fine, too.
Sprinkle in a layer of grated Swiss cheese, then a layer of crumbled bacon. Repeat until you use up all the Swiss cheese and bacon. In one layer, place the spinach/onion saute on top of the cheese/bacon layers. Finish off with the tiny pieces of goat cheese. This part is a little messy since the goat cheese is a soft cheese, but do the best you can.
Pour the custard mixture evenly over the ingredients in the pie plate. Bake on the lowest rack in a 375 degree oven for 45-50 minutes, until quiche is golden brown on top and firm in the center.
Cut into generous slices and serve with a fruit salad of cut up Gala apples, mandarin orange segments, and raspberries! Delicious!