Tomato-Basil quiche with bacon & spinach

8 slices bacon
8 eggs
2 cloves garlic, minced or grated
2 tablespoons chopped fresh chives
1/4 cup chopped fresh basil leaves
1/2 teaspoon sea salt
1 teaspoon black pepper
 2 cups chopped spinach
1 to 2 tablespoons bacon fat (reserved from cooking bacon)
12 cherry tomatoes, halved

Preheat the oven to 375°F.

Slice the bacon crosswise into 1/4-inch strips. In a skillet over medium heat, cook the bacon until the fat is rendered and the meat is cooked, approximately 8 to 10 minutes. Remove the bacon from the pan and drain on paper towels; reserve the fat.

In a large mixing bowl, whisk the eggs, garlic, chives, basil, salt, and pepper until well combined. Stir in the spinach.

Grease a 9 by 11-inch baking dish with the reserved bacon fat, then pour the egg mixture into the pan. Top with the bacon pieces and cherry tomato halves. Bake for 30 to 35 minutes or until the quiche puffs up and becomes golden brown on the edges.

Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 2916-2917). Victory Belt Publishing. Kindle Edition.