Spinach And Swiss Quiche

• One 9-inch deep-dish pie pastry
• One 10 oz. package frozen chopped spinach
• One 8 oz. package Swiss Cheese
• 2 tbsp AP flour
• 3 large eggs, beaten
• 1 cup whipping cream (heavy is ok)
• 0.5 tsp. salt
• Dash of pepper to taste
• "Optional"
• cooked bacon crumbles. A half package of bacon works well.

1. Thaw and blind bake the pie crust according to package directions while assembling your other ingredients. Don't forget to prick the pastry with a fork, and use some old dry beans or pie weights if you have them.
2. Adjust oven to 350 F after you blind bake your crust.
3. Thaw/cook your spinach and drain well.
4. Cut cheese into half-inch strips, then toss with the flour and set aside.
5. In a large bowl, combine eggs, whipping cream, salt and pepper, beating well. Stir in spinach and cheese (and bacon). Pour mix into the blind-baked pastry shell.
6. Bake at 350 F for one hour.

pastry, spinach, swiss cheese, flour, eggs, whipping cream, salt, pepper, bacon crumbles

Taken from www.epicurious.com/recipes/member/views/spinach-and-swiss-quiche-50092061 (may not work)