Spinach Bacon Quiche

1. Prepare quiche crust according to its recipe instructions. Preheat oven to 350F.

2. Chop the leek. Chop bacon into slivers and fry in a pan. Remove with a slotted spoon.

3. Pour off all but 2 tablespoons (per batch) bacon fat, filter through a mesh strainer, and reserve for later use.

4. Sauté leek with pepper and paprika in bacon fat until translucent.

5. Add the spinach and garlic, cover, and cook just until the spinach wilts.

6. Transfer the spinach mixture to a colander and use the back of a spoon to firmly press out as much liquid as possible.

7. Distribute spinach, bacon, and leek evenly on top of the quiche crust.

8. In a large bowl, beat eggs together with water.

9. Gently pour beaten eggs in evenly, and bake quiche for 30 minutes or until set.

10. Serve immediately or reheat later in the oven.