Spinach and Bacon Quiche
This easy Spinach and Bacon Quiche recipe is perfectly scrumptious and satisfying to enjoy for breakfast, brunch, or dinner!
Servings: 8 slices
Ingredients
- 5 large eggs
- 3/4 cup heavy whipping cream
- 1/2 cup milk, whole or reduced-fat
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 Tbsp. grated parmesan cheese
- 1 small yellow onion; chopped
- 2 cups baby spinach leaves; loosely measured and roughly chopped
- 6 slices bacon or turkey bacon; uncooked and chopped
- 1 1/2 cups shredded cheeses; I used a combination of sharp cheddar, Monterey Jack and Swiss cheese
- 1 9 inch unbaked pie crust; make sure it is softened
Instructions
- Preheat oven to 350 degrees F. Prepare a 9 x 9 inch round pie pan with unbaked pie crust. I like to crinkle the crust with my fingers at the top for decoration (this is optional). You can also crimp the edges of the crust with a fork.
- Pre-bake the pie crust for 8 minutes and then remove from the oven and set aside.
- Cook the bacon in a frying pan or skillet until cooked, about 6 minutes. Once cooked transfer the bacon to a plate and remove most of the grease. Sauté the onions in the same pan until softened. Add spinach and cook for an additional 2 minutes until the spinach is wilted. Add the bacon back into the pan and mix together until combined.
- Add the bacon mixture to the bottom of the pie crust then top with shredded cheese.
- In a medium bowl, whisk together the eggs, heavy whipping cream, milk, garlic powder, salt, pepper and parmesan cheese. Pour on top of the bacon mixture and cheese.
- Bake for 35 to 45 minutes until the egg mixture is set. Let the quiche cool for a few minutes before serving. Cut slices with a sharp knife and enjoy!
Notes
Freeze: Quiche freezers well for up to 3 months. Cover with plastic wrap once cooled completely. For extra protection I also recommend wrapping in a layer of aluminum foil before freezing. To reheat, bake uncovered in an oven preheated to 350 degrees for about 30 minutes.
Leftovers: Quiche leftovers are the best! Store in an airtight container or cover tightly with plastic wrap, and keep in the refrigerator for up to 4 days. Reheat in the microwave, or bake in an oven preheated to 350 degrees for 15-20 minutes.