Spinach and Bacon Quiche

This Spinach and Bacon Quiche is baked in a tender and flakey pie crust and is among my faves breakfast on the weekend breaks.
If you enjoy quiche as high as I do, do not miss my Quiche Lorraine and Broccoli Cheese Quiche recipes.
A slice of spinach and bacon quiche on a plate with a fork.
My favored aspect of quiches is exactly how you can adjust them to utilize what you have and what you such as. Use any kind of sort of cheese, or include additional veggies like sliced bell pepper, mushrooms or zucchini.

How to Make Spinach Bacon Quiche:

1. Prepare your pie crust. I recommend pre-baking the pie crust for 8 mins.
2. Cook bacon, in a frying pan. Once cooked, eliminate to a plate and cut. Remove the majority of the oil from the frying pan and include onion and spinach. Saut é for 2 mins.
Spinach and onion cooking in a skillet and then add to a pie crust with cheese and bacon.
3. Add bacon, onion, spinach and cheese to pie crust.
4. Add eggs, fifty percent and fifty percent, salt, and pepper to a blender or food processor and mix till smooth. Pour the egg blend right into the pie.
5. Bake for 35 to 45 mins till the egg blend is established. Allow to cool down for 5-10 mins prior to cutting. Store leftovers, covered, in the refrigerator.
Egg and milk mixture poured over bacon and spinach in a pie dish next to a photo of the baked quiche.

Make in advance Instructions: Make the recipe via action 2. Blend the egg blend and save the pie and egg blend individually for as much as 2 days (relying on the quality of your eggs). Add egg blend to the pie and cook as advised.

Freezing Instructions: Allow it to cool down totally after that cover well and freeze for as much as 2 months. To reheat, enable the quiche to thaw in the refrigerator over night (if iced up) and cook at 350 levels for 20-30 mins or till warmed up via.

Consider attempting these preferred breakfast recipes:

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A slice of spinach and bacon quiche on a plate with a fork.

Print

Spinach and Bacon Quiche

This Spinach and Bacon Quiche is baked in a tender and flakey pie crust and is among my faves breakfast on the weekend breaks.
Course Breakfast, Side Dish
Cuisine American
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 12
Calories 223 kcal
Author Lauren Allen

Ingredients

  • 5 huge eggs , defeated
  • 1 1/4 mugs fifty percent and fifty percent
  • salt and pepper
  • 1/2 mug sliced onion
  • 1 1/2 mugs infant spinach leaves , freely gauged, after that sliced
  • 6 pieces bacon ( or turkey bacon), cooked and collapsed
  • 1 1/4 mugs shredded cheese Swiss, mozzarella cheese, cheddar or Monterrey jack
  • 1 9 inch homemade pie crust , suited a 9″ glass pie plate

Instructions

  • Preheat the stove to 350 levels F. Prepare the pie tin with unbaked pie crust. Pre- cook the pie crust for 8 mins ( I constantly utilize pie weights or completely dry beans or rice in addition to parchment paper to maintain the crust from reducing. After the 8 mins, eliminate the pie, weights and parchment paper.)
  • Meanwhile, cook bacon, in a frying pan. Once cooked, eliminate to a plate and cut. Remove the majority of the oil from the frying pan and include onion and spinach. Saute for 2 mins. Add cheese, onion, spinach, and bacon to the base of the pie crust.
  • Combine the eggs, fifty percent and fifty percent, salt, and pepper in a blender or food processor, after that put the egg blend right into the pie.
  • Bake for 35 to 45 mins till the egg blend is established. Allow to cool down for 5-10 mins prior to cutting. Store leftovers, covered, in the refrigerator.

Notes

Make in advance Instructions: Make the recipe via action 2. Blend the egg blend and save the pie and egg blend individually for as much as 2 days (relying on the quality of your eggs). Add egg blend to the pie and cook as advised.

Freezing Instructions: Allow it to cool down totally after that cover well and freeze for as much as 2 months. To reheat, enable the quiche to thaw in the refrigerator over night (if iced up) and cook at 350 levels for 20-30 mins or till warmed up via.

Nutrition

Calories: 223 kcal|Carbohydrates: 10 g|Protein: 9 g|Fat: 16 g|Saturated Fat: 7 g|Cholesterol: 103 mg|Sodium: 257 mg|Potassium: 139 mg|Fiber: 1 g|Sugar: 1 g|Vitamin A: 632 IU|Vitamin C: 2 mg|Calcium: 105 mg|Iron: 1 mg

* I initially shared this recipe January2014 Updated April 2020 with procedure pictures and cold directions.

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The message Spinach and Bacon Quiche showed up initially on Tastes Better From Scratch.

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