6 large eggs, beaten

1 ½ cups heavy cream

1 pinch salt

1 grind freshly ground black pepper

2 cups chopped fresh baby spinach, packed

450 g bacon, cooked and crumbled

1 ½ cups shredded Swiss cheese

2 sheets pie pastry, fitted to a 22cm glass pie plate

1

Preheat the oven to 190°C.

2

Combine the eggs, cream, salt, and pepper in a food processor or blender.

3

Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top.

4

Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.

Serving size: 1/8 of a recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.