Spinach & Brie Quiche

Ingredients:

• 1 Tart Pastry (see Davis's Tart Pastry post)
• 4 eggs, beaten
• 1 ½ cups milk
• ¼ cup sliced onion
• 1/8 tspn black pepper
• ¼ tspn salt
• dash ground ginger
• dash ground cloves
• 6-7 slices cooked turkey bacon (optional)
• 1 cup fresh baby spinach
• 6 oz Brie (thinly wedged and roughly de-rind)
• 1 roma tomato sliced

Instructions:
Prepare and roll out Pastry for Single Crust pie. Line a 9" pastry plate with pastry, and trim or crimp edge as desired. Bake in a 450° F oven for 8 minutes. Reduce oven temperature to 325°F.

In a medium bowl stir together eggs, milk, salt, pepper, ginger, and cloves. Place spinach evenly in bottom of prepared pie crust and sprinkle the onion over it. Cover spinach and onion mixture with whole sliced bacon creating a "layer" effect. Pour in all but 1/3 cup of the egg mixture. Place Brie wedges in circular pattern on top. Cover the edge of crust with foil (best if you cut a circle out of a square of foil) to prevent over browning the edges. Bake at 325°F for 20 minutes.

Carefully spoon remaining egg mixture over top of the melting Brie, being careful not to overflow the crust. Then place tomato slices in a circle along the outer edge of the quiche. Continue Baking at 325°F for an additional 25 minutes or until a knife inserted in the center comes out clean. Let stand about 10 minutes before serving.

Notes:

• This layering method prevents the lighter ingredients (spinach and onion) from floating to the top and becoming crispy and burnt.
• Waiting to add the tomatoes keeps them from over cooking while adding a decorative touch to the quiche.
• You can substitute real bacon, or remove the bacon all together.