Servings: 6 to 8

1 frozen deep dish pie crust 1 frozen deep dish pie crust
6 slices of bacon, chopped 6 slices of bacon, chopped
8 eggs, beaten 8 eggs, beaten
½ cup sour cream ½ cup sour cream
½ cup half-and-half or heavy cream ½ cup half-and-half or heavy cream
¼ salt ¼ salt
dash of ground nutmeg dash of ground nutmeg
1 package frozen chopped spinach, thawed and drained 1 package frozen chopped spinach, thawed and drained
⅔ cup shredded mozzarella ⅔ cup shredded mozzarella
½ cup shredded Swiss or Gruyere ½ cup shredded Swiss or Gruyere
4 cherry tomatoes, cut in half on the bias (optional) 4 cherry tomatoes, cut in half on the bias (optional)

Prepare the pie crust according to package directions but use foil to protect the edges. You want the pie crust baked and lightly browned. Remove from the oven and let cool. Set the oven to 350°F
While the pie crust is cooking, sauté the bacon until crispy. Set on a paper towel to drain.
In a bowl, stir together eggs, sour cream, half-and-half, salt, and nutmeg. When well blended, add the bacon, spinach, and cheeses. Stir to combine.
Pour the mixture into the cooling pie crust. If using cherry tomatoes, arrange them cut side down around the edge of the quiche. Bake for 45 to 55 minutes until a knife or toothpick inserted in the middle comes out clean. Let stand 10 minutes before slicing and serving to allow the quiche to set up. The quiche will rise a bit as it cooks but will settle while setting up.