2 tablespoons (28g) butter (if using onion or spinach)
2 cups fresh spinach (optional, as alternative or addition to onion)
Salt and pepper to taste
¾ cup (170g) heavy cream
¼ cup (57g) milk
6 large eggs
1½ cups (170g) grated Cabot Alpine Cheddar
¼ teaspoon table salt
¼ teaspoon black pepper
Instructions
Preheat oven to 375°F.
Roll pie dough into a 12" circle, fit into 9" pan, prick with fork, and bake 10 minutes until partially set.
Cook bacon until crisp; cool and chop roughly.
If using onion and/or spinach: Dice onion into ½" pieces (if using) and sauté in butter over medium heat with salt and pepper until softened and beginning to brown. Add spinach (if using) and cook until wilted; squeeze out excess moisture.
Whisk together cream, milk, and eggs; combine with bacon, onions (if using), spinach (if using), cheese, salt, and pepper.
Pour filling into crust (don't overfill).
Bake approximately 40 minutes until edges are golden and center feels just set.
Variations:
The onion is optional. You can also add or substitute 2 cups of fresh spinach for a different flavor profile. Simply sauté the spinach until wilted and squeeze out excess moisture before adding to the filling.
