3⁄4 lb bacon, sliced
1 pie crust, (9-inch), single, refrigerated
6 eggs, beaten
1½ cups heavy cream
salt and ground black pepper, to taste
1⁄8 tsp worcestershire sauce
1⁄4 tsp hot pepper sauce, or to taste
10 oz spinach, (1 package) frozen, chopped, thawed, drained and squeezed dry
1½ cups cheddar cheese, shredded
1⁄2 cup green onion, chopped
1⁄4 cup parmesan cheese, grated
Preheat the oven to 375 degrees F.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, for about 10 minutes until evenly browned. Drain the bacon slices on a paper towel-lined plate. Chop when cool.
Fit the pie crust into a 9-inch pie dish, and set aside.
In a bowl, whisk together the eggs, cream, salt, black pepper, Worcestershire sauce, and hot pepper sauce. Spread the spinach into the bottom of the pie crust; top with bacon, Cheddar cheese, and green onion. Pour the egg mixture over the filling, and sprinkle the quiche with Parmesan cheese.
Bake in the preheated oven for 35 to 45 minutes until the top is lightly puffed and browned, and a knife inserted into the center of the quiche comes out clean.
Serve and enjoy.
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