May 6, 2014

Cheesy Bacon & Spinach Quiche


This delicious recipe will definitely have you come back for more. Have it for breakfast, lunch, or dinner. This quiche is perfect for any time of the day!

Ingredients:
1 (9 inch) refrigerated pie crust
5 large eggs, beaten
1 cup heavy cream
1 1/2 cups chopped baby spinach
6 strips thick cut bacon, cooked and chopped
1 cup shredded cheddar cheese
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/4 teaspoon salt

Directions:
Preheat oven to 375 degrees F. Beat eggs with whisk until well blended. Add cream, salt, and pepper. In the bottom of your pie crust layer chopped spinach, then layer chopped cooked bacon, and then layer shredded cheddar cheese. Layer once more, spinach, bacon, and cheese. Pour egg and cream mixture into the pie crust. Bake for 35 to 45 minutes until egg mixture is firm and the top is golden. Cut into wedges and serve warm.






15 comments :

  1. Just popped it in the oven, I'll keep ya posted!

    ReplyDelete
  2. It says to add the cream mixture twice.... do you add half in the beginning at the bottom of the crust and then the rest on top? HELP! I want to make this for Mother's Day!!

    ReplyDelete
  3. No, just once. You mice the eggs cream and seasoning in a separate bowl and set aside. Then do two layers of bacon, cheese and spinach. Then pour your egg and cream mixture over that. Hope you enjoy!

    ReplyDelete
  4. Can I use frozen chopped spinach?

    ReplyDelete
  5. Does onion powder get added to egg mixture? doesn't say..

    ReplyDelete
  6. Made this exactly as written and it was delicious! Took only 35 minutes to bake. Make sure you drain the frozen spinach really well before using.

    ReplyDelete
  7. Can you make this the day before and refrigerate it? If so, how do you reheat it?

    ReplyDelete
  8. This is the first quiche recipe I ever tried and I don’t think I’ll ever try a different one! I like to use organic breakfast chicken sausage cut up and cherry tomatoes instead of bacon and spinach. It’s my hubby’s favorite breakfast. Thanks for sharing!!!

    ReplyDelete
  9. One of my go-to recipes. We love it so much that I always make two to be sure we have leftovers!

    ReplyDelete
  10. Do you need pre bake the pie shell if bought pre made? And can you make ahead?

    ReplyDelete
  11. I make this all the time. It’s my quiche base recipe. I usually add a layer of lightly sautéed veggies (onion, red pepper, small broccoli florets, mushrooms, etc.). Sometimes I add shrimp. It always works well. I don’t blind bake the pie shell, but I layer spinach leaves on the bottom overlapping (using chopped in the second layer). It seems to help keep the crust away from the dreaded soggy bottom.

    ReplyDelete

Comments make me {Happy!}