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NOTE: Keep your cream cheese in the refrigerator until ready to use!
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Ill tell ya why later.
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Preheat your oven to 350.
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Start by frying up your 10 slices of bacon.
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I normally fry them 5 strips at a time.
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When finished and crispy, let them sit on paper towel while you fry up the other 5 pieces.
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When bacon is finished, let the strips just sit and hang out while you get the spinach ready.
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The next step is pretty IMPORTANT thats why I made the word important in all caps.
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If you have worked with frozen chopped spinach before, you know its loaded with water.
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Thats what makes this next step pretty darn important.
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Make sure your 10 ounce box of frozen spinach is totally thawed.
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Over the sink or over a bowl, take out the spinach, 1/3 of it at a time, and literally use your hands and squeeeeeeze out the water.
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Just like you are squeezing out a sponge.
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Trust me, you DO NOT want all that yucky liquid messing up your beautiful quiche.
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Ok, now you are ready to mix everything all up.
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In your Kitchen Aid mixer or in a large bowl, put in your 3 eggs, heavy whipping cream, shredded Swiss cheese,the crumbled bacon, and grated Parmesan cheese.
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Mix together until all is incorporated.
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Dont over mix.
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Now gently take your spinach, and separate it from the clumps that you squeezed them into, and place into the cream mixture.
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Carefully stir with a spoon to incorporate.
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Ok, now comes the twist .
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the extra little step that makes this quiche go from a good recipe to I think I see angels recipe.
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Take your cream cheese out of the refrigerator.
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It needs to be cool because its much much much easier to cut into cubes if its cold.
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Room temperature cream cheese is a no no if you want cute little cubes.
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Make the cubes about the size of a mini crouton.
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If you dont know what that size is, then make them smaller than a dice.
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If you dont know how big a dice is, then make them a bit smaller than a bouillon cube.
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Once you have cut up about 3 ounces of cream cheese into cute little cubes, very very very gently, fold them into your mixture.
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You DO NOT want to mash them up into the batter.
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What we want is wonderful little pillows of cream cheese, throughout the quiche.
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Like little surprise bites, that make you sit back, close your eyes, and go oh my goodness.
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Pour the mixture into the waiting frozen deep dish pie shell.
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Bake in a 350F preheated oven for 45 minutes.
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NOTE: Sometimes its a little tricky to tell when a quiche is done.
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I like to set my timer for 40 minutes and keep checking every couple minutes or so, but 45 minutes should be good.
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The key is to make sure, when you start to pull it out of the oven, that the middle is not moving or shaking.
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Again I post another important note: Let your Recipe from Heaven sit for AT LEAST 25 minutes before cutting into it.
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Otherwise it will be all liquidy and not look pretty and not taste as good.
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Feel free to just sit and stare at her, and think about what it will be when you take your first bite.
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Time will stop, you will close your eyes, and I do believe the Archangel of Quiches will float above you.
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Now excuse me while I sit back and close my eyes.
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I cant very well type when my eyes are closed.
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Plus I dont want to be rude to the Archangel.
