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1
Saute bacon over medium low heat in a large frying pan until crispy.
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2
Using a slotted spoon, remove bacon from pan and place on a paper-towel-lined plate to drain.
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3
Pour off all but about 2 tablespoons of the bacon fat.
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4
Return pan to heat and add the sliced leeks.
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5
Add the thyme and a little sprinkle of salt and pepper.
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6
Cook for 5-6 minutes, stirring occasionally, until the leeks are tender and just starting to caramelize.
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7
In a mixing bowl, whisk together the eggs and half-and-half until blended.
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8
Add the salt, pepper, nutmeg, and flour, stirring well.
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9
Add the gruyere cheese.
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10
Stir well.
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11
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).
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12
Sprinkle in the spinach that has been thawed and squeezed dry.
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13
Break it up a little with your fingers to get an even layer.
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14
Next add the bacon and then the leeks, making sure they are distributed evenly as well.
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15
Give the egg/half-and-half mixture another stir and then pour it over the spinach mixture.
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16
Depending on the size and depth of your pie plate, you may have more liquid than you need.
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17
Fill to nearly the top of the pie plate.
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18
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.
