Spinach and Bacon Quiche
You're going to love this classic spinach and bacon quiche recipe! It's easy to make, endlessly adaptable, and perfect for breakfast, brunch, or any time you crave a savory treat.
Ingredients
- 1 Single pie crust , homemade or store-bought
- 4-5 strips bacon , diced
- ½ cup onion , small diced
- 2 garlic cloves , minced
- 2 cups fresh spinach , chopped
- 4 large eggs
- 1 cup shredded Swiss cheese (see Notes)
- ½ cup shredded Parmesan cheese
- 1 cup half and half (see Notes)
Equipment
Instructions
Prepare pie crust:
- Roll out pie crust on a lightly floured surface to about 13 inches wide and transfer to a 9-inch pie dish. Trim and crimp edges as desired, then freeze for 30 minutes and preheat the oven to 425°F.
- Transfer your frozen pie crust and dish to a sheet pan and cover with greased foil, pressing it down so it’s completely flush with the crust. Fill with pie weights, dried beans, or rice.
- Bake for 10-15 minutes until you can see that the edges of the crust under the foil are completely dry and set, and it’s okay if some edges are starting to brown.
- Remove from the oven, carefully lift the foil and weights out of the pie crust and set them in a bowl to cool.
- Reduce oven temperature to 350°F.
Prepare and bake quiche:
- Meanwhile, sauté bacon in a skillet over medium heat until crispy, about 5 minutes, stirring frequently. Transfer to paper towels to absorb extra grease.
- Sauté onions and garlic in about 1 tablespoon of leftover bacon grease until the onions become translucent, 3-5 minutes (you may need to turn heat down to medium-low). Add spinach and cook for 1-2 minutes just until wilted.
- Remove from heat and add to the pie shell along with the bacon. Let cool slightly while you prep other ingredients.
- Whisk together the eggs, half and half, and cheeses. Add salt and pepper. Pour into pie shell and adjust everything as needed to make sure the filling is in an even layer.
- Bake until the center is almost completely set (but still wobbles slightly when shaken gently), about 40-50 minutes.
- Let the quiche cool at least 20 minutes before slicing. It can be served while still warm, or at room temperature, or even chilled. Store in the fridge for up to 3 days.
Notes
- Swiss, gruyere, white cheddar, gouda are all good cheese options. You can also use a crumbled cheese like feta.
- You can substitute 3/4 cup whole milk + 1/4 cup heavy cream for the 1 cup half and half if you prefer.
Calories: 298kcal, Carbohydrates: 14g, Protein: 13g, Fat: 21g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.02g, Cholesterol: 116mg, Sodium: 341mg, Potassium: 187mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1095IU, Vitamin C: 3mg, Calcium: 255mg, Iron: 1mg
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