Spinach Quiche and Waldorf Salad

This salad and quiche is a wonderful combination.  This is my mom's Waldorf salad recipe and it is so good.  I haven't made the salad for years and we had this for dinner one night recently and Gary went on and on about how good it was and that I needed to make it more often.  He was right, it really is a great salad and I do need to make it more often.  It pairs well with a lot of things.  It just hasn't been on my radar for a while. 
This is a great brunch combo just add a coffee cake, small cinnamon rolls, blueberry scone or muffin and you will be set.  This is all very rich and believe me this is all you need.

Waldorf Salad
4-5 Fuji or Gala apples (or your favorite Pink Lady is also good) you could add a couple of Granny Smith for a mixture of red and green color
3-4 stalks celery, diced
11/2 cups pecans, roughly diced
1-2 cups miniature marshmallows
Dressing:
1 cup mayonnaise
1/2 cup sugar
1/2 cup milk
Whisk together and pour over apple mixture.  The dressing I make from memory.  You can add a little more sugar if that's not sweet enough and also a little more milk if it is too thick.  You can put fresh lemon juice on the apples to keep them from turning and I usually add the dressing right before serving.

Spinach quiche
One nine inch unbaked pie shell.
1 pound lean bacon, fry bacon and crumble
1 white onion, diced
2 cups heavy cream, warmed
4 eggs
1 tablespoon butter
1/2 pound Swiss cheese, grated
1/2 pound Monterey Jack cheese, cut into 1 inch cubes
white pepper (I always use black, never have white on hand)
parmesan cheese
2 cups of baby spinach cut into pieces

I use a glass nine inch pie dish.  If you use aluminum pie plates this will make 2 pies.  After you fry the bacon, remove most of the grease leave one tablespoon and add the one tablespoon of butter and saute onions until transparent.  Layer unbaked pie shell with bacon and then onions, cubes cheese and then the grated Swiss on top. Sprinkle generously with Parmesan cheese and pepper to taste.  Beat eggs into warm cream and add spinach and pour over top.  Bake for 10 minutes at 450 degrees and then 15 minutes at 350.  Cool 10 minutes before slicing.
I cook my quiche in the glass dish for 10 minutes at 450 then 30 to 40 minutes at 350.  It's thicker when you make one pie and it takes a little longer.  It will firm up after it cools a little.