8 large eggs
1 1/2 cups heavy cream
2 packed cups washed, dried and roughly chopped fresh spinach
1 teaspoon kosher salt
1/2 pound of bacon pre-cook weight, that has been diced and browned
1–1/2 cups finely grated Guyere cheese
In a large bowl, thoroughly wisk together the eggs, reserving and setting aside one tablespoon of beaten egg, the cream and salt. Layer the quiche with first with chopped spinach, then the crisp bacon and finally the cheese. Pour the egg mixture over the top. Brush the reserved tablespoon of beaten egg over the crust. Bake the quiche in the oven for 35-40 minutes or until the crust is browned and the egg is set in the center and doesn’t jiggle.
Allow to cool slightly or to room temperature and serve.