Basic Cheesy Spinach Quiche with Bacon
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
8
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Calories
403 kcal
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Course
Main Course
Basic Cheesy Spinach Quiche with Bacon
Description
Basic Cheesy Spinach Quiche with Bacon starts with a pre-made deep dish pie crust filled with a custard mixed with caramelized onions and ham for added sweetness and depth. The inclusion of cooked bacon and defrosted, well-drained spinach adds savory and earthy notes, complemented by chopped, moisture-removed mushrooms and Gruyere cheese. The pie is baked until set, resulting in a creamy, cheesy interior that balances the saltiness of bacon and ham with the mild vegetables. This quiche is suitable for brunch, lunch, or a light dinner, and can be served warm or at room temperature.
The preparation involves careful removal of moisture from frozen spinach and canned mushrooms to avoid a soggy filling. The caramelizing of onions and ham in butter enhances flavors before mixing with the eggs, half and half, spices, and cheese. The partially filled quiche can be baked from frozen or fresh crust, making it convenient for various meal occasions.
Ingredients
- 1 pie crust deep dish, frozen
- 1 Tbsp butter
- 1 medium yellow onion finely diced
- 1/2 cup ham I buy pre-diced from the grocery store, cooked, diced
- 6 lices Bacon cooked and crumbled
- 4 large egg
- 3/4 cup half and half
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/8 tsp ground nutmeg
- 1 1/3 cup gruyere cheese divided, shredded
- 1/2 oz box spinach defrosted and wrung out in paper towels to remove excess moisture, frozen, chopped
- 1/4 cup mushroom wrung out in paper towel to remove excess moisture, canned, chopped
- parsley fresh, minced
Instructions
- Preheat oven to 375 degrees F. To a medium skillet, add butter and heat over MED/MED-HIGH heat. Add onions and ham, saute for 5 minutes, stirring occasionally, until edges are deeply caramelized and golden. Remove from heat and set aside.
- Cook bacon, then crumble and set aside.
- Place open box of frozen spinach on a microwave safe plate, pour 2 tsp of water on frozen spinach, close lid and microwave for 6 minutes. Transfer defrosted spinach to a mesh sieve or colander. Let cool for a few minutes, then press with several paper towels and press to remove excess moisture.
- To a medium mixing bowl, add eggs, and half and half and whisk to combine. Add salt, pepper, nutmeg, onions, ham, bacon, and spinach. Stir to combine.
- Add chopped mushrooms to same sieve or colander you used for the spinach, and press with paper towels to remove excess moisture. Stir mushrooms and 1 cup shredded cheese into the egg mixture.
- Remove frozen pie crust from freezer and transfer egg mixture to pie crust. It will be very full, and depending on your pie crust, all the mixture may not fit. Good news is, the mixture can be used to make a fabulous egg scramble!
- Sprinkle top with remaining 1/3 cup shredded cheese. Bake quiche for 40-45 minutes, until top is golden brown and center is set. Remove from oven and let rest for 5 minutes or so. Cut into 8 wedges and serve. Sprinkle with parsley if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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