Bacon, Rosemary, Spinach and Tomato Quiche
Honestly you could use whatever ingredients you like I just happened to have these in the house and garden.
6 large eggs, beaten
1 1/2 cups heavy cream
Salt and pepper
1 teaspoon minced fresh rosemary
2 medium or 1 large tomato quartered
1 cup chopped fresh baby spinach, packed
1/2 pound bacon, cooked and crumbled
5 slices of smoke provolone
1 (9-inch) pie crust, cold but pliable, I used this recipe for the crust
Preheat the oven to 375 degrees
Roll out the pie crust and fit into a 9 inch pie pan and place in the freezer while you prep the other ingredients.
In a food processor or blender combine, eggs, cream, salt, pepper and rosemary. Blend until frothy. Place the pie pan on a cookie sheet covered in parchment paper and layer the remainder of your ingredients on top of the unbaked crust. Pour egg mixture into the pie pan filling only until it reaches the edges.
Bake for 35 to 45 minutes until the egg is set and golden brown.
Cool for 5 minutes before serving.