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This is really easy but kinda messy. Don’t worry about being exact with the ingredients – as long as you cook it long enough, everything will come out fine. You can put just about anything in here that you like. Really good for breakfast, or for lunch with a salad.

1 frozen pie shell, thawed
4 eggs
1 package pancetta (or you can use about 10 strips of bacon if you can’t find pancetta)
¾ cup heavy cream or whole milk, whichever grosses you out less
½ cup regular or skim milk
½ to ¾ cup frozen spinach (thawed, drained – use as much as you want, really)
2/3 cup shredded parmesan
Salt
Pepper

Dice up all the pancetta/bacon and cook in a skillet with olive oil, then set aside to drain on paper towel or whatever you’ve got that’s paper-ish.

In a large mixing bowl, combine eggs, ¾ cup cream/whole milk and ½ cup skim/reg. milk, and parmesan. Mix with a whisk, then add in spinach and the pancetta/bacon once it’s completely cooled off. Add salt and pepper…but go easy on the salt, the parmesan takes care of that mostly).

Make sure everything is mixed well, and pour into thawed pie crust. Put into oven the oven.Generally, if you are using an electric oven, it will take somewhere between 30 and 40 minutes at around 425 degrees, but you’ll have to keep an eye on it. Gas oven users, I’d go 400 degrees for 25-28 minutes and then start checking it.

You’ll know it’s done when nothing jiggles. Take the quiche out periodically and jiggle that shit. If it moves, put it back in for a few more minutes, then jiggle it some more. It should finish up just minutes before the crust starts to burn, so don’t get sidetracked.

Leave the quiche out to cool for at least an hour before you serve it. It’s better at room temperature.