Spinach Bacon Quiche

I recommend precooked bacon for this, because it renders very little fat and doesn't splatter all over the stove. I see no need for heavy cream, but I am sure that no one would complain about its presence, if it were invited.

Spinach Bacon Quiche

Ingredients:
1 teaspoonful extra-virgin olive oil
8 slices of precooked packaged bacon (such as Ready Crisp brand)
1 white onion, chopped
1 bunch or bag of greens, chopped (spinach, chard, turnip, or dandelion)
Salt and pepper
Approximately 1/8 tsp of nutmeg, preferably freshly grated
4-6 eggs, depending on size of eggs, quantity of filling, size of pie crust
1/2 to 3/4 cup whole milk, depending on how many eggs used
1 to 1.5 cups of shredded gruyere cheese (or any favorite cheese)
Frozen deep-dish pie crust, or make your own

Preheat oven to 375 degrees.

Heat olive oil over medium heat. Add bacon and cook until a little fat is rendered, then add onions and cook until they begin to tenderize. Season with salt and pepper. Add greens and wilt down. Sprinkle with nutmeg. Allow any liquid from the greens to cook away, then remove the pan from heat and allow to cool.

In a medium bowl, beat together eggs and milk. Stir in cheese. Season with salt and pepper.

Place the pie crust upon a baking sheet. Spoon the cooled greens mixture into the pie crust. Carefully pour the egg mixture over the veggies. Use a fork to arrange the cheese evenly over the top.

Bake at 375 degrees for 45 minutes or until top is puffy and browned, like the picture below. Allow to cool five minutes before cutting.