Quiche Lorraine

• 1 frozen deep dish pie crust
• 4 thick bacon slices, cut into 1/2 inch pieces
• 6 ounces fresh baby spinach, washed and chopped coarsely
• 5 large eggs
• 1-1/4 cups skim milk
• 1 Tbsp flour
• 2 green onions, chopped
• dash of salt
• 1/4 tsp ground black pepper
• 1/4 tsp ground nutmeg
• 1-1/2 cups grated Gruyere or Swiss cheese

1. Preheat oven to 425. Place pie weights in frozen shell and bake for 10 to 12 minutes. Meanwhile prepare filling.
2. Cook spinach in skillet until wilted; remove and drain on paper towels. Cook bacon in same skillet until brown. Transfer to paper towels.
3. Sprinkle bacon, spinach and onion over bottom of cooled crust. Whisk together eggs, milk, flour,and spices; add cheese and stir well. Pour into pie shell.
4. Bake 425 degrees until top is deep golden brown and center is softly set, about 40 minutes. Let stand 15 minutes before serving.

dish pie crust, bacon, baby spinach, eggs, milk, flour, green onions, salt, ground black pepper, ground nutmeg, gruyere

Taken from www.epicurious.com/recipes/member/views/quiche-lorraine-50178295 (may not work)