Spinach and Bacon Quiche

This was my breakfast quiche for last year's festivities. It keeps well in the fridge and freezes well in individual slices. It's definitely a special occasion quiche, since it has enough cholesterol to stop Lipitor in its tracks.

Ingredients:

6 large eggs, beaten

1 1/2 c. heavy cream

Salt and pepper

2 c. chopped baby fresh spinach, packed (frozen spinach works, too)

1 lb. thick-sliced bacon, cooked and crumbled

1 1/2 c. shredded Gruyere

1 (9-in) refrigerated pie crust, fitted to a 9-in glass pie plate (I don't bother with my own pie crust for this)

Directions:

1) Preheat the over to 375 degrees.

2) Combine the eggs, cream, salt, and pepper in a food processor or blender.

3) Layer the spinach, bacon, and cheese in the bottom of the pie crust.

4) Pour egg mixture on top.

5) As pie plate will be very full, place on top of a jelly-roll pan to catch spills.

6) Bake for 35-45 minutes, until the egg mixture is set.

7) Makes 8 big servings.