Spinach and Bacon Quiche

Spinach and bacon quiche is one of those dishes that seems to elevate any meal from mundane to magnificent with just a few simple ingredients. The creamy filling, paired with a crispy crust and the smoky notes of bacon, creates a delightful experience for your taste buds. The vibrant green of the fresh spinach mixed in adds a touch of elegance while also ensuring that this quiche feels both hearty and healthful.

I remember the first time I made a spinach and bacon quiche for a weekend brunch with friends. The aroma wafted through the house, enticing everyone into the kitchen long before it was ready. It quickly became a go-to recipe, perfect for cranky mornings or fancy gatherings alike. The best part? It’s a versatile dish that can work as breakfast, lunch, or even dinner. Let me show you why you need to try making this quiche right away!

How to Make Spinach and Bacon Quiche

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This ensures that your quiche bakes evenly and achieves that perfect golden crust we all want.
2. Cook the Bacon: In a skillet over medium heat, cook the diced bacon until it’s crispy, which usually takes about 5-7 minutes. Use a slotted spoon to transfer the bacon onto paper towels to drain excess grease, but keep about 1 tablespoon of the bacon fat in the pan.
3. Sauté the Onions and Garlic: Add the diced onion to the skillet with the reserved bacon fat and sauté for about 3-4 minutes until it’s translucent. Toss in the minced garlic and cook for an additional minute until fragrant.
4. Add Spinach: Stir in the chopped spinach and cook until wilted, roughly 2-3 minutes. Let this mixture cool slightly while you prepare the egg mixture.
5. Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs, half and half, shredded Swiss cheese, and shredded Parmesan cheese. Season generously with salt and pepper to taste.
6. Combine Ingredients: Add the bacon and sautéed veggie mixture to the egg mixture, stirring gently to combine.
7. Fill the Pie Crust: Pour this delicious mixture into your pie crust, making sure it’s evenly distributed.
8. Bake the Quiche: Bake in your preheated oven for 35-45 minutes. You know it’s ready when the edges are golden and a knife inserted in the center comes out clean.
9. Cool and Serve: Once baked, let the quiche cool for about 10 minutes. This makes slicing easier and keeps the filling from spilling out.

Storing & Reheating

For optimal freshness, store any leftover quiche in an airtight container in the refrigerator for up to 3 days. If you want to savor it later, you can freeze slices, wrapping them tightly in plastic wrap, and then aluminum foil. When frozen, it can last for up to 3 months. To reheat, simply place it in a 350°F (175°C) oven for about 15 minutes, or pop it in the microwave for 1-2 minutes. Note that the texture may change slightly after freezing; adding a sprinkle of cheese on top before reheating helps refresh the flavors.

Spinach and bacon quiche is not just a recipe; it’s an opportunity for creativity in the kitchen. Embrace the flavors, experiment with ingredients, and make it your own! Whether you’re whipping it up for a cozy breakfast or a gathering with friends, it’s sure to impress.

Recipe FAQs

Spinach and Bacon Quiche

Recipe Author: Naomi

This Spinach and Bacon Quiche combines fresh spinach and crispy bacon with rich cheeses and eggs for a delightful dish. It’s simple to prepare and perfect for brunch or a quick dinner with family and friends.

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• Prep Time 15 minutes
• Cook Time 45 minutes
• Yield 8 servings 1x

Ingredients

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• 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
• ½ cup shredded Parmesan cheese
• 1 cup half and half

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Instructions

1. Prepare the pie crust by rolling it out on a floured surface to about 13 inches wide, then transfer it to a 9-inch pie dish, trim, and crimp the edges. Freeze for 30 minutes and preheat oven to 425°F.
2. Place the frozen pie crust on a sheet pan, cover with greased foil, and fill with pie weights. Bake for 10-15 minutes until edges are dry and set, and slightly browned in some areas.
3. Withdraw from the oven, lift the foil and weights out, and let them cool.
4. Decrease oven temperature to 350°F.
5. While the crust cools, sauté the bacon in a skillet over medium heat until crispy, around 5 minutes, then transfer to paper towels to drain excess grease.
6. In the same skillet, sauté onions and garlic in about 1 tablespoon of leftover bacon grease until the onions are translucent, about 3-5 minutes. If necessary, lower the heat.
7. Add the spinach and cook for 1-2 minutes until wilted, then remove from heat and mix with the cooked bacon.
8. Whisk together eggs, half and half, Swiss, and Parmesan cheeses, seasoning with salt and pepper. Pour this mixture into the pie shell, ensuring even distribution.
9. Bake the quiche until the center is only slightly wobbly, around 40-50 minutes.
10. Let cool for a minimum of 20 minutes before slicing. Serve warm, at room temperature, or chilled.

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Notes

Store any leftovers in the fridge for up to 3 days.
This quiche can be served warm or cold, making it versatile for any meal occasion.
Feel free to customize the cheese or add other veggies based on your preferences.

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Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 2g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 10g
• Cholesterol: 150mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.