Serves 4 to 6

1 9-inch frozen pie crust
1 8-ounce package bacon
2 tablespoons bacon drippings, reserved from cooked bacon
1 medium yellow onion, minced
1 10-ounce package frozen, chopped spinach, thawed
4 ounces Nicolau Farms fresh chèvre, crumbled
12 ounces evaporated milk
3 large eggs, beaten
1 teaspoon Champagne vinegar
¼ teaspoon pepper
Nicolau Farms Quatro Pepe, shaved (optional)

Prepare pie crust according to package instructions and let cool. Preheat oven to 350 degrees F.

Cook bacon in large skillet with drippings and sauté until caramelized.

In large bowl, combine bacon, onion, spinach, goat cheese, evaporated milk, eggs, and vinegar. Blend well. Add mixture to pie crust and bake 30 to 40 minutes, or until eggs are set and knife comes out clean. Allow to cool 5 minutes before serving.

Optional: Shave Quatro Pepe over top of warm quiche.