Spanish quiche torta

We officially have a dozen eggs from our chickens so I decided to make a quiche. I don't love quiches that are overly eggy so I combined a quiche with a Spanish Torta which has potato in it. This recipe made 2 quiches and turned out amazing!

Here's the recipe:

2 pie crusts (store bought is fine)
1/2 lb. bacon
1/2 onion, finely chopped
5 C. fresh baby spinach
1 potato, peeled, and chopped into small cubes
1/2 C. shredded cheddar cheese ( Feta would be a delicious substitute!)
8 eggs
3/4 C. fat-free milk
salt and pepper

Preheat oven to 350.

Cook bacon in a large pan on medium high heat. While the bacon cooks, snip it into pieces with scissors. It should take 8-10 minutes. While the bacon cooks, boil the potato cubes in another pot until cooked through, about 10 minutes. The bacon should be cooked through but NOT crisp. Drain bacon and remove from the pan. In the same pan saute onions for 4 minutes then add all of the spinach a handful at a time until the spinach has cooked down. This only takes a minute.

Whisk eggs and milk together, then add a pinch of salt and a good big pinch of ground black pepper. Add onion and spinach mixture, cooked potato, shredded cheese and crumbled bacon. Whisk together and pour half of the mixture into each pie shell.

Bake for 35 minutes or until quiche is springy and firm.

Quiche freezes beautifully and is delicious for breakfast, lunch of dinner with a salad of fresh arugula, peas, cherry tomato, lemon juice, salt and pepper