Straight From Recipe Heaven. Spinach & Bacon Quiche with a Twist

• 3 ounces, weight Cream Cheese, Cut Into Small Cubes
• 9 strips Bacon (1/2 Pound)
• 10 ounces, weight Box Frozen Chopped Spinach, Thawed
• 3 whole Eggs
• 1- 1/2 cup Heavy Whipping Cream
• 1 cup Shredded Swiss Cheese
• 1/2 cups Parmesan Cheese
• 1 whole Frozen Deep Dish Pie Shell

1. NOTE: Keep your cream cheese in the refrigerator until ready to use!
2. Ill tell ya why later.
3. Preheat your oven to 350.
4. Start by frying up your 10 slices of bacon.
5. I normally fry them 5 strips at a time.
6. When finished and crispy, let them sit on paper towel while you fry up the other 5 pieces.
7. When bacon is finished, let the strips just sit and hang out while you get the spinach ready.
8. The next step is pretty IMPORTANT thats why I made the word important in all caps.
9. If you have worked with frozen chopped spinach before, you know its loaded with water.
10. Thats what makes this next step pretty darn important.
11. Make sure your 10 ounce box of frozen spinach is totally thawed.
12. Over the sink or over a bowl, take out the spinach, 1/3 of it at a time, and literally use your hands and squeeeeeeze out the water.
13. Just like you are squeezing out a sponge.
14. Trust me, you DO NOT want all that yucky liquid messing up your beautiful quiche.
15. Ok, now you are ready to mix everything all up.
16. In your Kitchen Aid mixer or in a large bowl, put in your 3 eggs, heavy whipping cream, shredded Swiss cheese,the crumbled bacon, and grated Parmesan cheese.
17. Mix together until all is incorporated.
18. Dont over mix.
19. Now gently take your spinach, and separate it from the clumps that you squeezed them into, and place into the cream mixture.
20. Carefully stir with a spoon to incorporate.
21. Ok, now comes the twist .
22. .
23. .
24. the extra little step that makes this quiche go from a good recipe to I think I see angels recipe.
25. Take your cream cheese out of the refrigerator.
26. It needs to be cool because its much much much easier to cut into cubes if its cold.
27. Room temperature cream cheese is a no no if you want cute little cubes.
28. Make the cubes about the size of a mini crouton.
29. If you dont know what that size is, then make them smaller than a dice.
30. If you dont know how big a dice is, then make them a bit smaller than a bouillon cube.
31. Once you have cut up about 3 ounces of cream cheese into cute little cubes, very very very gently, fold them into your mixture.
32. You DO NOT want to mash them up into the batter.
33. What we want is wonderful little pillows of cream cheese, throughout the quiche.
34. Like little surprise bites, that make you sit back, close your eyes, and go oh my goodness.
35. Pour the mixture into the waiting frozen deep dish pie shell.
36. Bake in a 350F preheated oven for 45 minutes.
37. NOTE: Sometimes its a little tricky to tell when a quiche is done.
38. I like to set my timer for 40 minutes and keep checking every couple minutes or so, but 45 minutes should be good.
39. The key is to make sure, when you start to pull it out of the oven, that the middle is not moving or shaking.
40. Again I post another important note: Let your Recipe from Heaven sit for AT LEAST 25 minutes before cutting into it.
41. Otherwise it will be all liquidy and not look pretty and not taste as good.
42. Feel free to just sit and stare at her, and think about what it will be when you take your first bite.
43. Time will stop, you will close your eyes, and I do believe the Archangel of Quiches will float above you.
44. Now excuse me while I sit back and close my eyes.
45. I cant very well type when my eyes are closed.
46. Plus I dont want to be rude to the Archangel.

weight cream cheese, bacon, eggs, cream, swiss cheese, parmesan cheese, pie shell

Taken from tastykitchen.com/recipes/main-courses/straight-from-recipe-heaven-spinach-bacon-quiche-with-a-twist/ (may not work)