Rich and Cheesy Crawfish Quiche

RICH AND CHEESY CRAWFISH QUICHE
1 (9”-deep dish) pie crust, your favorite
3 slices thick-cut bacon, chopped
1 medium yellow onion, thinly sliced
1 c. fresh baby spinach
2 c. half and half
4 eggs
2 T. flour
Cajun seasoning, to taste
Tabasco to taste
1 lb. crawfish tails, drained
1 (4-oz.) block Swiss cheese, shredded
1 (4-oz.) block sharp cheddar cheese, shredded
1 red bell pepper, chopped

1. Preheat oven to 375.
2. Transfer the pic crust to a deep-dish pie plate, pressing into bottom and up sides.
3. Fold edges under and crimp.
4. In large skillet, cook bacon until crispy. Remove bacon with slotted spoon and let drain on paper towels. Save about 1 T. of drippings.
5. Add onions to the drippings and cook until tender. Remove from skillet.
6. Add spinach to skillet and cook until wilted. Remove from skillet and drain, pat dry and chop.
7. In large bowl, whisk together half and half, eggs, flour, Cajun seasoning and Tabasco.
8. Stir in onion, spinach, crawfish, cheeses and bell pepper.
9. Pour filling into crust.
10. Bake until set, for 60-90 minutes, cover with foil after 30 minutes to prevent excessive browning. Remove from oven and let set for 10-12 minutes and serve.