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A close-up of a freshly baked spinach bacon quiche in a metal pie dish, with a slice missing. The quiche has a golden crust and a filling with visible spinach, ham, and cheese.
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Spinach Bacon Quiche

A rich, custard-based quiche with smoky bacon, sharp cheddar, and wilted spinach in a crisp par-baked crust. Ready in under an hour with just 20 minutes of active work. Slices cleanly, reheats well, and works for any meal of the day.
Prep Time20 minutes
Cook Time1 hour
Pie Crust Chilling Time30 minutes
Total Time1 hour 50 minutes
Course: Breakfast, Main Course
Cuisine: French
Keyword: Christmas morning, comfort food, Easter breakfast, Mother's Day
Servings: 8 people
Author: Marissa Stevens

Ingredients

  • 9 inch deep dish unbaked pie crust ideally my Lard Pie Crust
  • 1/2 pound bacon cut crosswise into thin strips
  • 6 green onions thinly sliced crosswise
  • 3 ounces baby spinach ~3 cups
  • 1 cup half and half
  • 6 large eggs
  • fine sea salt and freshly ground black pepper to taste (recipe note #1)
  • 4 ounces shredded sharp cheddar cheese or Swiss cheese or Monterey Jack

Instructions

  • Transfer your unbaked pie crust to a deep dish pie plate, shaping and fluting the edges if you'd like a decorative rim. Cover with plastic wrap and chill in the refrigerator for at least 30 minutes (or up to 3 days if making ahead).
  • When ready to bake, heat your oven to 375 °F (191 °C). Place a sheet of parchment paper or aluminum foil over the chilled crust and fill with pie weights or dried beans to prevent bubbling. Bake for 12 minutes, then carefully remove the weights and parchment. Using a fork, pierce the bottom and sides of the crust all over (this prevents it from puffing up). Return to the oven and continue baking for 8 more minutes. Set the par-baked crust aside but keep the oven on for the filling.
  • Meanwhile, cook and stir bacon in a large skillet over medium heat until lightly crisp; pour off all but 1 tablespoon of fat. Add green onions; cook and stir until softened, about 1 minute. Add spinach a handful at a time; cook and stir until wilted, 1 to 2 minutes. Remove from heat and set aside to cool.
  • In a large bowl, whisk together half and half, eggs, salt and pepper until smooth. Stir in cheese and the spinach-bacon mixture. 
  • Pour egg mixture into partially baked pie crust and bake 40 minutes, or until the center is barely set but no longer liquid. If you notice the crust edges browning too quickly, cover them with foil or a pie crust shield during the final 15-20 minutes of baking. Once baked, allow the quiche to rest for at least 15 minutes before slicing - this helps it set completely for cleaner cuts. Serve either warm or at room temperature.

Notes

  1. When seasoning the raw egg mixture, use a light touch with the salt, remembering that both the bacon and cheese are salty.
  2. To reheat leftover quiche from the refrigerator; cover with foil and warm in a preheated 350˚F oven for 15 to 20 minutes. To reheat frozen quiche (do not thaw before reheating), follow the same directions, but increase the reheating time to 30 to 45 minutes or when the internal temperature reaches 160˚F to 165˚F.

Nutrition

Calories: 372kcal | Carbohydrates: 14g | Protein: 14g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 183mg | Sodium: 449mg | Potassium: 264mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1549IU | Vitamin C: 5mg | Calcium: 176mg | Iron: 2mg

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