Spinach and Bacon Quiche
User Reviews
5
Spinach and Bacon Quiche
Description
Spinach and Bacon Quiche features a crisp baked pie crust as the base for a rich filling made from beaten eggs and half and half, mixed with sautéed onion and chopped spinach. Crumbled cooked bacon and shredded cheese are added for texture and flavor, resulting in a creamy yet firm custard after baking. The quiche is baked first to set the crust and then filled and baked again until fully cooked.
The combination of smoky bacon and tender spinach complements the cheesy custard for a balanced savory dish. The pie crust provides a crisp edge contrasting the smooth filling. This quiche is suitable for brunch or a light meal when paired with a salad.
For convenience, the crust and sautéed vegetable mixture can be prepared in advance. The egg mixture can be blended and stored separately for up to two days before baking. The quiche freezes well for up to two months once cooled and wrapped, and reheating involves thawing in the refrigerator overnight and baking until warmed through.
Ingredients
- 5 large egg beaten
- 1 1/4 cups half and half
- salt
- black pepper
- 1/2 cup onion chopped
- 1 1/2 cups baby spinach leaves , loosely measured, then chopped
- 6 lices Bacon (or turkey bacon), cooked and crumbled
- 1 1/4 cups cheese Swiss, mozzarella cheese, cheddar or Monterrey jack, shredded
- 1 inch pie crust fitted in a 9'' glass pie plate, homemade
Instructions
- Preheat the oven to 375 degrees F. Roll out one disc of pie dough into a circle, 12 inches in diameter. Place in 9 inch pie dish and crimp edges.
- Blind bake crust: Place a piece of parchment paper inside the pie pan and add 2 cups of pie weights, dry beans or rice. Bake at 375 degrees F for 15 minutes. Remove parchment paper and pie weights. Prick pie crust all over with a fork, then return to the oven for 8 more minutes.
- Meanwhile, cook bacon, in a skillet. Once cooked, remove to a plate and chop. Remove most of the grease from the pan and add onion and spinach. Saute for 2 minutes. Add cheese, onion, spinach, and bacon to the bottom of the partially baked pie crust.
- Combine the eggs, half and half, salt, and pepper in a blender, then pour the egg mixture into the pie.
- Reduce oven temperature to 350 degrees. Bake quiche for 40- 45 minutes until the egg mixture is set. Allow to cool for 10 minutes, or even to room temperature, before slicing. Store leftovers, covered, in the fridge.
Notes
- Prepare the pie crust and vegetable base ahead of time, then store separately from the egg custard for up to two days.
- After baking and cooling, the quiche can be frozen for up to two months; thaw in the refrigerator overnight before reheating.
- Reheat the thawed quiche at 350°F for 20-30 minutes until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 10g | 3% |
| Protein | 9g | 18% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 103mg | 34% |
| Sodium | 257mg | 11% |
| Potassium | 139mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 632IU | 13% |
| Vitamin C | 2mg | 2% |
| Calcium | 105mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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