1 1/2cupsshredded Gruyere, Swiss or Cheddar cheesedivided use
Instructions
Preheat oven to 375°F. Prick bottom of pie shell with fork. Bake for 5 minutes. (If using frozen crust, skip this step)
Meanwhile, cook bacon in a large skillet over medium-high heat until crisp. Remove to paper towels to drain. Reserve 2 Tbsp drippings in skillet.
Add spinach and onions to skillet. Cook while stirring for 1-2 minutes just until wilted and spinach has released liquid. Remove from heat and set aside to cool slightly..
In a medium size bowl, whisk together heavy cream, eggs, salt, garlic powder, onion powder, nutmeg.
Add spinach, onion and bacon to the bottom of the pie crust. Add 1 cup shredded cheese. Pour egg mixture evenly over spinach, bacon and cheese.
Use a fork to evenly distribute the bacon and spinach in the filling. Sprinkle top with reserved 1/2 cup shredded cheese.
Bake for 10 minutes at 375°F then lower oven temperature to 350°F. Bake for an additional 30-40 minutes or until the center is puffed and set when gently shaken. (Check at 30 minutes and lay foil on top to prevent overbrowning, if needed)
Remove to a cooling rack, let stand for at least 15-20 minutes before slicing.