Crustless Quiche with Spinach, Bacon and Leeks

Sauté bacon over medium low heat in a large frying pan until crispy. Using a slotted spoon, remove bacon from pan and place on a paper-towel-lined plate to drain. Pour off all but about 2 tablespoons of the bacon fat.

Return pan to heat and add the sliced leeks. Add the thyme and a little sprinkle of salt and pepper. Cook for 5-6 minutes, stirring occasionally, until the leeks are tender and just starting to caramelize.

In a mixing bowl, whisk together the eggs and half-and-half until blended. Add the salt, pepper, nutmeg, and flour, stirring well. Add the gruyere cheese. Stir well.

In a deep dish pie pan, line the bottom with the slices of Swiss cheese (you will have to tear some of the pieces in half to fit them in). Sprinkle in the spinach that has been thawed and squeezed dry. Break it up a little with your fingers to get an even layer. Next add the bacon and then the leeks, making sure they are distributed evenly as well. Give the egg/half-and-half mixture another stir and then pour it over the spinach mixture.

Depending on the size and depth of your pie plate, you may have more liquid than you need. Fill to nearly the top of the pie plate. Place the pie plate on a foil-lined cookie sheet and bake at 350 degrees for 45-50 minutes, or until golden brown on top and set in the middle.