⅔cupNorwegian cheese, grated or other Swiss cheese
Pie dough:
7Tbspbutter
⅔cupflour
1Tbspwater
Instructions
Preparing the pie dough:
Cut butter into flour with pastry blender or pastry knife until pieces are the size of small peas. Add water. Mix and form into a ball. Chill in the refrigerator for about 30 minutes
Roll the dough out into 11 to 12-inch circle. Line a 9-inch (23-cm) pie plate with the dough. The extra dough will hang out at the edge. Trim 1/2-inch beyond rim and tuck under. Flute the edges
Preparing the filling:
Preheat oven to 350 F. Place strips of bacon on a skillet and let them cook until crispy. Drain on a paper towel and when cool enough to handle, crumble them into tiny pieces
Thaw and drain spinach of all water. Squeeze it with your hand as much as you can to make sure you get all the water our as much as you can so your pie won't be "watery" when you cut them for serving
In a bowl, lightly beat the eggs, milk, salt, and nutmeg together
Assembling the pie:
Spoon spinach into pie shell, and add bacon and shredded cheese. Pour egg mixture over. Bake in 350 F oven for 30-40 minutes (50 minutes in my case, so know you oven!) or until knife inserted halfway between center and edge comes out clean