Real Men love this Quiche

Ingredients:
2 Deep-dish friend pie crusts
12-16 ounces thick cut bacon, cut into narrow strips (or “lardons”)
1/2 sweet onion, finely chopped
5 oz bag fresh spinach, chopped
4 large eggs
4 large egg yolks
2 1/2 cups half-and-half
1/2 teaspoon salt
1/2 teaspoon ground white pepper Pinch freshly grated nutmeg
8 ounces Gruyere or Swiss, grated
Simple Salad, recipe follows

Directions:
Preheat the oven to 375 degrees F. Line the pie crusts with parchment paper and fill with pie weights or dried beans. Bake until the crust is set, 12 to 14 minutes. Remove the paper and weights and bake until golden brown, 8 to 10 minutes. Remove from the oven and cool on a wire rack. Leave the oven on.
In a medium skillet, cook the bacon until crisp and the fat is rendered. Remove with a slotted spoon and drain on paper towels. Reserve some of the bacon grease for sauteing the onions in. When almost done, add spinach and cook down. Sprinkle a small amount of cheese over the bottom of the baked crust, then arrange the bacon evenly, and finally, the onion and spinach mixture. In a large bowl, beat the eggs, yolks, and half and half. Add the remaining ingredients and whisk to combine. Pour into the prepared crust and bake until the custard is golden, puffed, and set yet still slightly wiggly in the center, 30 to 35 minutes. Remove from the oven and let cool on a wire rack for 15 minutes before serving. Serve with Simple Salad.


Simple Salad:
1/4 cup balsamic vinegar
2 teaspoons dark brown sugar
optional 1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil Mesclun salad mix or favorite greens
Beat the vinegar in a bowl with the sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings. Toss a few tablespoons of the dressing with the salad mix and serve immediately. If not using dressing right away, cover and refrigerate, whisking or shaking again before use.