Quiche, TALLBlonde Way

The classic Quiche Lorraine uses ham.
In TALLBlonde's homestead bacon is used because, well, it's bacon!  We also choose here to purchase a ready made pie crust. If you wish to be a purist and make your own from scratch, knock yourself out but I will caution it is the filling that makes the dish. If however one makes a fruit or sweet pie then I will gladly make my own crust.  Not a total Neanderthal. Ever make one using only pulverized nuts, sugar and butter?  It's the best and gluten free.

NOTE: Make every effort that each ingredient is patted dry like the Sahara.

1 ready-made pie shell, unbaked
1/2 lb. uncooked bacon finely diced
1/4 cup finely diced union
1 - 10 oz frozen chopped spinach, defrosted and drained and dried
1 1/2 cups Swiss cheese - do not purchase ready shred
1 1/2 cups whole milk
2 whole eggs
1 Tbl. flour
1/4 tea. fresh cracked black pepper
1/4 tea. baking power
1/4 tea. baking soda
Pinch of nutmeg - this is classic and may be omitted, but use no more than a pinch

Place diced bacon in fry pan and fry at medium heat.  When bacon is almost fully cooked, add finely diced onion to remove the raw onion flavor and reduce any moisture.
Drain fat, set aside.

Squeeze as much water a humanly possible out of spinach, spread out evenly over a plate and sprinkle with flour. Ensure spinach is completely coated, this will ensure there are no water pockets baked into the eggy mixture.

Shred cheese on a medium grater.  Do no purchase ready-shred cheese as these have powders/chemicals added to them as an anti clumping agent.

Mix all three components above; bacon, spinach and cheese until evenly distributed and place in the unbaked pie shell evenly covering the base of the shell.  Do not pack down.

In a separate bowl mix the whole eggs, baking soda, baking powder, black pepper, nutmeg and whisk until well combined. Add the milk and whisk again.

Pour milk/egg mixture into pie shell and nearly cover the tips of cheese, bacon, spinach allowing to poke through.  Use as much of the milk a possible but do not overfill to the point where it may spill over when carrying it to the oven.

Bake at 375-degree in the center rack until puffy and golden brown, approx. 45 minutes. Wait 10 minutes before cutting to serve or filling will be a sloppy mess and you may burn yourself.  Serve with a side salad dressed in vinaigrette.