Bacon Spinach Swiss Quiche



1 (9 inch) unbaked deep dish pie crust in a tin or pie baking dish
8 slices bacon, diced into 1 inch pieces
1 medium yellow onion, sliced
4 cups fresh spinach
2 cloves garlic, minced
Salt and pepper
2 cups shredded Swiss cheese
3 eggs
1 1/2 cups heavy cream
1/4 teaspoon dry mustard


Preheat oven to 350 degrees. In a large skillet, cook bacon until it starts to get a little crisp. Remove bacon to a plate and use a paper towel to soak up grease.  Leave about 3 tablespoons of the bacon drippings in the skillet. Cook onion the bacon grease until soft. Add garlic and spinach and cook another couple of minutes, stirring often until spinach starts to wilt.  Season with salt and pepper.  Place bacon,  onion and spinach,  on the bottom of pie crust. Sprinkle cheese over the top. In a bowl, whisk together eggs, heavy cream, dry mustard, and a little salt and pepper.  Pour egg mixture into crust. Bake on a cookie sheet for 40 to 60 minutes or until a knife inserted in the center comes out clean. If the edges of the crust start to get too brown you can cover them with foil. Let quiche rest for 5 to 10 minutes before cutting into wedges and serving.