Quiche Florentine

2 unbaked 9-inch pastry shells
1 pound fresh spinach
16 slices bacon, crisply fried and crumbled
12 ounces Swiss cheese, shredded
6 eggs
3 cups minus 3 tablespoons half-and-half
1 teaspoon dry mustard
1/4 teaspoon salt, or to taste
1/8 teaspoon red pepper, or to taste
3 tablespoons dry white wine

Line two pie plates with pastry and flute edges.

Wash spinach and cut off stems. Without drying spinach, put it in a large pot over medium heat and cook 5 to 10 minutes, or until tender (do not add more water), stirring and turning leaves often. Drain well. Use paper towels to squeeze out as much moisture as possible. Chop spinach into very small pieces and set aside.

Toss together bacon and cheese, and sprinkle them into the pastry-lined pans. Spread spinach on top.

Beat together all remaining ingredients, and pour over the cheese, bacon and spinach to just below the rim of each pie shell.

Bake in a preheated 450 degree F oven for 10 minutes.

Reduce temperature to 300 degrees F and bake for 45 to 50 minutes, or until the custard is set and the top is light brown.