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Preheat the oven to 180°C Bake
Grease a round oven proof pie dish, 23-25 cm
Finely slice the bacon and fry in a little oil until starting to become crispy and remove from the heat.
Add to the bacon the spinach leaves and finely diced spring onions to wilt slightly while you prepare the eggs.
In a medium bowl add the eggs, cream, salt, pepper and thyme and whisk well to combine
Add ¾ of the bacon and spinach mixture, and almost all the cheese to the pie dish
Pour the egg mixture over the fillings, and jiggle to disperse over the fillings
Add the remainder of the bacon and spinach mixture and press it down into the egg filling, then sprinkle over the remaining cheese.
Bake for 35-40 minutes until the quiche is golden on the edges and puffed up to the middle, with a little jiggle still in the centre
Remove from the oven and set aside for 15 minutes to set.
Serve warm or cold, lovely with chutney and a green salad
Store leftovers well covered in an airtight container for 3-4 days in the refrigerator.