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1 refrigerated pie crust
3 large eggs
1½ ½ & ½
1 teaspoon Kosher salt
½ teaspoon pepper
6 slices HORMEL® BLACK LABEL® Bacon, coarsely chopped and crisply cooked
½ cup shredded Swiss cheese
2 cups baby spinach leaves


  1. Heat oven to 400°F.

  2. Place pie crust in 9-inch glass pie plate. Crimp or flute as desired. Line crust with parchment paper and fill with pie weights or dried beans. Bake 25 minutes. Remove parchment and weights. Let cool slightly.

  3. Reduce oven temperature to 375°F.

  4. In bowl, whisk together eggs, ½ & ½, salt and pepper. Stir in half of the bacon and cheese. Pour mixture into crust. Press spinach leaves into egg mixture. Sprinkle with remaining bacon and cheese.

  5. Bake 10 minutes. Lower oven temperature to 350°F. Bake 45 to 50 minutes or until set. Let cool 30 minutes before serving.