Easy Cheese and Spinach Quiche
If you are avoiding gluten, the quiche can be made either without the crust or with a gluten-free frozen crust from a specialty store.
Cheese and Spinach Quiche
1 deep-dish frozen pie crust (alternatively can be made without crust*)
If making a crustless quiche, use a Pyrex pie dish coated with a little cooking oil on the bottom and sides. Follow directions below but leave out the pie crust.
3 slices uncooked bacon, chopped
Place the saucepan in the refrigerator for a few minutes to cool. Beat the 3 eggs together in a separate bowl and then add them to the cream in the saucepan. Add salt, white pepper, and grating of nutmeg (whole nutmeg is best, but ground nutmeg will do.)
If using a crust, put the pie crust (still in the foil tin) onto a cookie sheet. Pour cream/egg mixture into the crust or Pyrex dish(don’t overfill) and then add spinach carefully, just enough so it doesn’t overflow the pie tin. Bake at 375° for 35-40 minutes and then allow to cool for an hour or two before cutting.