Quiche Lorraine with Spinach

Quiche Lorraine with Spinach

Ingredient:
1 Tbs olive oil
1/2 sweet onion, finely diced
10 oz frozen cut leaf spinach
5 slices of turkey bacon, diced
salt & pepper to taste
pinch of nutmeg
2 whole eggs + 4 egg whites
4 oz neufchatel cheese, softened
assorted herbs (parsley, chives, basil, dill)
1/2 cup shredded Gruyere cheese
9" refrigerated pie crust

Directions:
Preheat oven to 400 degrees and allow the pie crust to come to room temperature (about 15 minutes).

Saute the onion, spinach, and turkey bacon in the olive oil with salt & pepper (lemon pepper is good here) and a pinch of nutmeg until most of the moisture is cooked out. Whisk together the whole eggs, egg whites, neufchatel cheese, and assorted herbs until well blended. Press the pie crust into a 9" pie dish then spread the spinach mixture evenly over the crust. Sprinkle on 1/4 cup of the Gruyere cheese then slowly pour in the egg mixture. Top with the remaining 1/4 cup of cheese. Bake at 400 degrees for 15 minutes, then lower the temperature to 350 degrees and continue to cook for another 25 minutes. *Cover the crust with foil to prevent over-browning. Cool slightly before slicing.

Enjoy!