Servings
Font
Back
5.0 from 1,392 votes

Spinach and Bacon Quiche

This Spinach and Bacon Quiche is baked in a tender and flakey pie crust and is one of my favorites brunch on the weekends.

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 12
Calories: 223 kcal
Course: Side Dish , Breakfast
Cuisine: American

Ingredients

  • 5 large eggs , beaten
  • 1 1/4 cups half and half
  • salt and pepper
  • 1/2 cup chopped onion
  • 1 1/2 cups baby spinach leaves , loosely measured, then chopped
  • 6 lices Bacon (or turkey bacon), cooked and crumbled
  • 1 1/4 cups shredded cheese Swiss, mozzarella cheese, cheddar or Monterrey jack
  • 1 inch Homemade Pie Crust , fitted in a 9'' glass pie plate

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Combine the eggs, half and half, salt, and pepper in a blender, then pour the egg mixture into the pie.
  5. 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

  • Make ahead Instructions: Make the recipe through step 2. Blend the egg mixture and store the pie and egg mixture separately for up to 2 days (depending on the freshness of your eggs). Add egg mixture to the pie and bake as instructed.
  • Freezing Instructions: Allow it to cool completely then cover well and freeze for up to 2 months. To reheat, allow the quiche to thaw in the fridge overnight (if frozen) and bake at 350 degrees for 20-30 minutes or until warmed through.

Nutrition Information

Calories 223kcal (11%) Carbohydrates 10g (3%) Protein 9g (18%) Fat 16g (25%) Saturated Fat 7g (35%) Cholesterol 103mg (34%) Sodium 257mg (11%) Potassium 139mg (4%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 632IU (13%) Vitamin C 2mg (2%) Calcium 105mg (11%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 223

% 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.