Bacon Spinach Quiche
Bacon spinach quiche is a delicious addition to the brunch table. Fresh spinach and crisp bacon are surrounded by a creamy egg custard for a delightful taste.
Servings: 6
Ingredients
- 1 pie crust unbaked
- 3 eggs
- 3/4 cup heavy cream
- 3/4 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/2 cup shredded gouda or mozzarella, divided use
- 1/2 cup chopped cooked bacon divided use
- 2 cups baby spinach
Instructions
- Preheat oven to 400°F. Arrange pie crust in pie pan and crimp edges as desired. Chill crust in the freezer for 30 minutes. Meanwhile, cook and chop your bacon and get out the rest of the ingredients.
- Line the inside of the crust with foil or parchment, then fill with pie weights or dry beans. Bake crust for 20 minutes, then remove foil and weights and bake another 8 minutes. Let cool and reduce oven to 350°F.
- In a bowl, whisk together eggs, cream, milk, salt, garlic powder, and pepper until smooth and blended.
- Scatter half the cheese and bacon into the bottom of the baked crust, then add the spinach. Pour over the egg mixture, then top with remaining cheese and bacon.
- Carefully transfer pie plate to the oven (you can place on a baking sheet if desired) and bake at 350°F for 40-45 minutes, until lightly browned and center is just barely jiggly.
- Let cool at least 10 minutes before serving.
Notes
You will need 5-6 slices bacon to yield ½ cup chopped.
