This is such an easy dish to make, and it keeps easily for three days in the fridge. I make two large quiches regularly, and then cut a slice and microwave it whenever a fast meal is needed. The best thing about quiche is that it works well for breakfast, lunch, or dinner!
Ingredients for two quiches:
two pie crusts, unbaked
10 slices of cheese, american works best
12 to 15 eggs per quiche
four cups of spinach, fresh
one can diced, drained tomatoes (or Rotel)
one pound of bacon, fried and chopped
two onions, sliced and sautéed
one cup of a wet cheese (ricotta, mexican crumbling cheese, or feta)
1/2 tsp nutmeg
salt and pepper to taste
Preheat the over to 450 degrees. This dish bakes high, and then low. Line two round casserole dishes (or large pie pans) with the pie crusts. Place five slices of cheese on the crust bottom (this makes the crust taste oo-so-good and cheesy when reheated). Then layer on top of the cheese the spinach, tomatoes, bacon, and onions.
Mix all of the eggs with the wet cheese and spices. Don't be surprised at the nutmeg, it goes wonderfully with the spinach - try it! Pour the egg mixture equally over both quiches, attempting to cover the other ingredients. If you need to add more eggs, just beat a few more
and add them (this will depend on the shape of your pan). Bake the quiche at 450 for fifteen, then lower the oven, and finish at 350 until the top begins to brown nicely (15-20 minutes more). Turn off the oven, and leave the quiche in the oven to cool with the oven door vented. 
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