Bacon Spinach Quiche
Savory, cheesy Bacon Spinach Quiche baked in a flaky pie crust. This delicious quiche is soft, creamy and perfect for a filling make-ahead breakfast, lunch or dinner. The combination of fresh spinach, salty bacon and loads of cheese make the best quiche.
Springtime heralds a bounty of chicken eggs and an abundance of fresh spinach growing quicker than it can be utilized. This season is always greeted with enthusiasm, as the backyard begins to offer nutrient-dense food following a grey winter. The influx of eggs and spinach prompts a shift in our weekly meals to include these ingredients. A favorite dish during this time is the delectable bacon spinach quiche, which is not only simple to prepare but also a universal crowd-pleaser.
The first time I served this to my eldest son, he asked if it was an egg pie. Initially, he was uncertain about it, but now he requests it often. This delights me, because I LOVE quiche!
This recipe is perfect for customizing. I often add in other ingredients or swap out some of the ingredients. Egg dishes like this one are perfect for using fresh garden vegetables and leftovers! I absolutely love garnishing this quiche with fresh from the garden chives. They give this quiche such a great bright flavor that pairs so well with the quiche's rich savory flavor.
The first, and almost important part of making any quiche is the pie crust. For this recipe I use my favorite flaky pie dough recipe. You can use store-bought or your favorite pie crust recipe. Any crust will do! I typically make a full recipe (which makes 2 pie crusts) every time I make pie crust and keep the extra one in the freezer. Which comes in handy when I am wanting to throw this recipe together quickly.
There are so many variations you can do for this quiche recipe. Here are a few suggestions.
Always cook your vegetables before adding them to your quiche. With the exception of the tomato. This allows the vegetables to cook out some of their water, making a much better quiche.
Whole milk, cream or even half and half can be used.
Do not overcook the quiche. When overcooked the eggs become dry and almost rubbery. Which is not pleasant. Cook the quiche just until the center is just set. The carry over cooking will finish the quiche making it the perfect texture.
Leftover quiche can be stored in an airtight container in the refrigerator for up to 7 days.
To reheat quiche simply place it in the oven at 325° F for about 15 minutes or until warmed through.
Savory, cheesy Bacon Spinach Quiche baked in a flaky pie crust. This delicious quiche is soft, creamy and perfect for a filling make-ahead breakfast, lunch or dinner. The combination of fresh spinach, salty bacon and loads of cheese make the best quiche.
- 1 Pie Dough (For a 9-inch pie)
- 5 Slices thick cut bacon (cooked, rough chopped)
- 1 Cup fresh spinach
- 5 Large eggs
- 4 oz cheddar cheese (shredded)
- 2 oz mozzarella cheese (shredded)
- 1 Cup milk
- To Taste salt
- To Taste pepper
Preheat an oven to 400° F. Roll out the pie crust and fit into a 9-inch pie dish. Keep refrigerated while preparing the remaining ingredients.
Bring a medium pot of water to a boil. Add in the spinach and boil for 2 minutes. Remove from the pot with a mesh strainer, run under cold water to stop the cooking. Squeeze the spinach until all of the water comes out. Place on a cutting board and roughly chop.
In a large bowl whisk the eggs with the milk. Season with salt and pepper. Add in the chopped spinach and mix well.
Remove the pie crust from the refrigerator and sprinkle in the cheese and chopped bacon. Pour over the egg mixture and place on a baking sheet.
Bake for 15 minutes. Turn the heat down to 375° F and bake for another 25 minutes or until the center is just set. Remove from the oven and allow to cool, on a cooling rack, for 15 minutes before cutting and serving. Enjoy!
Here is my favorite Flaky Pie Dough recipe.
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