So named because it blends elements of Quiche Lorraine (bacon/onion) and Quiche Florentine (spinach).
You will need:
1 frozen pie crust
1-1.5 lbs swiss cheese
1 small yellow onion, finely diced
1/4 lb bacon
1 Tb butter
1 pint half and half
1/4 Tb salt
1/2 package frozen chopped spinach, thawed
Bake pie crush per directions on package; set aside.
Preheat oven to 450.
Cook bacon in frying pan until crisp. Set aside to cool. Keep bacon fat in pan.
Melt butter in bacon fat. Sautee onion until translucent. Set aside.
In blender or food processor, combine eggs, half and half, spinach, salt, and cayenne. Mix until smooth and well-blended. Mixture should appear pale green with spinach specks. But it will taste good.
Crumble bacon into small pieces. Place bacon in pie shell, spreading evenly. Spread onions evenly in pie crust. Add swiss cheese to pie crust. With fork, slowly fold cheese mixture to evenly distribute ingredients.
Slowly strain (technically, I just pour it) egg mixture over the pie crust, allowing liquid to seep down and fill cracks in the cheese mixture. Fill pie crust nearly to the top of the crust.
Place quiche in oven for approx 18 minutes. Reduce heat to 325 and bake for additional 18 minutes. Check quiche for firmness. If center hasn’t baked completely, return to oven for five minute increments until baked through.