1   9 inch refrigerated piecrust, fitted to a 9 inch glass pie plate
1 1/2 cups shredded Swiss cheese
1 lb cooked bacon crumbled
2 cups chopped fresh baby spinach, packed
Salt and pepper to taste
6   large eggs beaten
1 1/2 cups heavy cream


Preheat the oven to 375.  Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.

From Paula Deen

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  1. Casey says:

    Mmm two things I love- spinach and bacon. Sounds like a great recipe!

  2. Sue says:

    I also think this sounds good!

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