Lobster Quiche

• 1 deep dish pie crust
• 3 slices bacon cooked crisp
• 1 Tbsp butter
• 3/4 pounds cooked lobster meat chopped
• 1 to 1.5 cups shredded Gruyere cheese (or swiss)
• 1/2 cup shallots sliced thin
• 4 large eggs
• 10 oz frozen spinach thawed
• 1 1/4 cups heavy cream
• 1/2 teaspoon sugar
• 2 tsp Cooking with Greens seafood blend
• 1/8 tsp Cooking WIth Greens Pink Himalayan Sea Salt

Preheat oven to 400 degrees.  Squeeze out liquid in spinach. Set aside.Prick thawed pie shell with a fork on all surfaces and bake for 10 to 15 minutes. Remove and reset oven to 325 degrees. Heat butter in pan on medium and add shallots. Cook until transluscent but not browned. Cool. Whisk eggs, cream, and spices in a large bowl. Place pie crust on a baking sheet. Layer the shallots, then cheese, shredded lobster, crumbled bacon, then spinach. Pour egg mixture on top. Bake for 45 to 55 mins or until custard is golden and knife inserted in middle comes out clean.