Description
This Spinach Bacon Quiche is a savory and satisfying dish perfect for breakfast, brunch, or a light dinner. Featuring a flaky pie crust filled with crispy bacon, sautéed onions and spinach, creamy eggs mixed with milk and a hint of nutmeg, and topped with melted shredded cheese, this quiche combines rich flavors and a creamy texture that everyone will love.
Ingredients
Scale
Crust
- 1 (9 inch) pie crust
Filling
- 2 oz diced bacon (or more to taste)
- 1 small onion, chopped (about 1/2 cup)
- 1 (6-oz) bag baby spinach, large stems removed, leaves lightly chopped if desired
- 1 cup shredded cheese (Monterey Jack, Gruyère, or Cheddar are all nice)
Egg Mixture
- 5 large eggs
- 1 1/4 cups milk
- 1 tablespoon flour
- 1/2 teaspoon salt
- Pinch ground nutmeg
- Ground black pepper to taste
Instructions
- Prep: Place a lined baking sheet in the oven and preheat it to 410°F. Lightly grease a deep dish 9-inch pie plate and fit the pie crust inside. Prick the bottom of the pastry with a fork several times to prevent bubbling. Refrigerate the prepared crust until the filling is ready.
- Cook filling: In a large frying pan over medium heat, cook the diced bacon until browned and crispy. Add the chopped onion and sauté until softened and translucent. Add the baby spinach and cook until wilted and any excess moisture has evaporated. If the spinach feels very wet, gently pat dry with paper towels to remove extra water.
- Make egg mix: In a medium mixing bowl, whisk together the eggs, milk, flour, salt, ground nutmeg, and black pepper until smooth and well combined.
- Assemble: Place the cooked spinach and bacon mixture evenly into the prepared pie crust. Sprinkle the shredded cheese evenly over the spinach mixture. Pour the egg mixture gently over the filling, making sure it distributes evenly.
- Bake: Reduce the oven temperature to 375°F. Place the quiche on the lined baking sheet and bake for 45 to 50 minutes, or until the center is fully set and the top is golden brown. If the top begins to brown too quickly, loosely cover the quiche with a sheet of aluminum foil. Once done, allow the quiche to rest for 10 minutes before slicing into 8 wedges to serve.
Notes
- For a crispier crust, you can blind bake the pie crust for 10 minutes before adding the filling.
- The quiche can be served warm or at room temperature.
- Feel free to substitute Swiss cheese for a different flavor profile.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- To reduce moisture in the filling, ensure spinach is properly drained or patted dry to avoid a soggy crust.
