This is a variation on an easy quiche recipe that has been on the back of Knoor Leek Soup Mix for years...  but I like my spin better because it makes two pies (instead of just one), it has more "zip" and is meatier.

Mix the soup mix, drained spinach, cheese, bacon, garlic, onions and pepper in a large bowl.  Divide this mixture and place it in the two pie shells.  Next, mix the eggs and half-and-half until well blended and pour over the main mixture in the pie shells.  Bake in a pre-heated over at 375°F for 40 - 45 minutes.  The pies are done when a knife inserted in the middle comes out clean.  Let stand for about ten minutes before serving.  Delicious!  Makes great leftovers, too!