Saute onion and red pepper, set aside.

Make the creamed spinach by melting 2T of butter in a sauté pan. Add 2 T flour and stir until white and bubbly, not brown. You made a roux.

Add 1c of half and half or cream. Stir to thicken.

Add chopped cooked spinach you have squeezed all the water out of. It will continue to thicken.

Add 1/8 t nutmeg and salt and pepper to taste. Add a pinch of cayenne pepper. Set aside.

Put 4 eggs into a 4 cup measuring cup. Beat them with a fork or whisk until incorporated.

Add cream or dairy substitutions above until you reach the 3 cup mark.

Add seasonings, salt and pepper, dried dill, and basil.

Stir until all blended.

Cook the bacon until 60% done, then drain on paper towels.

*Note about bacon: bacon mixed into q quiche gets soggy, so add your cooked crumbled bacon on top of the quiche about 10 minutes before it's done. That's why you will only cook it to 60%.

Add crust into quiche pan, or if you're not using a crust, grease well.

Add sautéed vegetables.

Now add 1/2 the shredded cheese or about 2/3 cup.

Layer on creamed spinach.

Pour custard on top until full. If not full, add beaten eggs until full.

Top with shredded cheese and sprinkle with paprika.

Bake at 350 degrees for 20 minutes.

Remove and top with cooked crumbled bacon.

Place back in the oven for 10-15 minutes.

Quiche should be firm but still soft. A butter knife put in the middle should come out barely damp but not with pools of wet egg on it. Quiche cooks from the edges into the middle. If there is a smooshy center, it’s not done.

Remove from the oven and let sit for 15 minutes to cool and set up.

Serve with a little fresh fruit.

ENJOY!

Place 2.5 c flour in a large bowl and whisk in 1t salt.

Cut 2 sticks or 1 c cold butter into flour until a very crumbly consistency forms.

Add 3 T ice cold water and continue to mix. Use your hands, squeezing and blending the dough until smooth.

Roll out dough on the counter or on a linen pastry towel.

Gently place in a quiche pan.

This recipe makes 2 crusts, which you will need for a large quiche pan but you likely will have leftover dough. Save in the fridge or freezer for when you might need to top a cobbler.