Nice light quiche filled with bacon and spinach. This quiche is actually even better cooking from frozen in my opinion.
Prepare pastry crust in pan. If you plan to cook immediately cover with foil and bake at 450 for 8 minutes, then remove the foil and bake for an additional 4-5 minutes. If you plan to freeze to use later skip cooking the crust.
In a medium mixing bowl, beat eggs slightly. Stir in sour cream, milk and salt. Add bacon, spinach and cheese.
Pour the egg mixture into the pie crust. If cooking immediately back at 325 degrees for 45 minutes. Let stand 10 minutes. If you are freezing place in freezer overnight. Then cover or put in a ziplock bag.
When ready to cook from freezer, cover crust with aluminum foil. Cook at 350 degrees for 1 hour or until a knife comes out clean. Remove and let sit 10 minutes.