One of my goals for the week is to eat out less, so I whipped up my favorite quiche on Sunday morning to enjoy throughout the week for lunch. Something about eating quiche on a weekday makes me feel more like I’m indulging in a leisurely brunch instead of squeezing in a quick bite between work hours.

The secret ingredient in this particular quiche is simply a package of leek soup mix. Here’s the recipe, compliments of my friend Lauren.

Spinach & Bacon Quiche

1 10 ounce package frozen chopped spinach – thawed and well drained
4 large eggs – lightly beaten
1 ½ cups half-and-half
1 8 oz package leek soup mix
¼ tsp pepper
10 bacon slices – cooked and crumbled
1 cup shredded sharp cheddar
1 9-inch deep dish pastry shell

Whisk together eggs, cream, soup mix and pepper. Stir in spinach, bacon, and cheeses. Pour mixture into frozen shell and place on baking sheet. Bake at 375˚ for 40-45 minutes.