Inspiration: A bacon net lacing into one solid layer of bacon on the bed of the entire quiche. Wall to wall bacon they say.
A last remnant of the age of quiches. I used to make quiches all the time, until I realized that people can only eat so much quiche. The crust here is made with veggie shortening which makes for a nice crisp crust; however not the best in taste. Filled with a four egg cream mixture and garnished with whole spinach leaves- this babe baked at 350 Degrees for roughly 25 minutes depending on how stiffy you want your eggs.