4 slices bacon
2 deep dish frozen pie crusts
6 eggs
1 pkg. frozen chopped spinach (thaw & drain)
1 can cream of mushroom soup
10 oz. milk
1 1/2 c. grated cheese (i.e. cheddar, Swiss, Mozzarella)

You can buy pre-grated cheese to save time.

Cook bacon; set aside. Prepare pie crusts as instructed (do not over cook; if anything, under cook them). In a mixing bowl beat eggs well. Mix in soup, milk, spinach and cheese. Sprinkle the bacon into the bottom of the crusts. Pour the egg mixture into the crusts.

Optional: Sliced green onions, sliced mushrooms, broccoli, cauliflower, a dash of nutmeg. Garnish the top with thin tomato wedges.

Bake at 350 degrees for 45 minutes to 1 hour. The quiche will puff up when it is ready, but it will fall when it cools. Serve with a white wine.