Spinach and Bacon Quiche
This Spinach and Bacon Quiche is a timeless favorite. It’s comforting, versatile, and perfect for everything from busy weekday mornings to relaxed weekend brunches.
Equipment
- Skillet
- 9-inch pie dish
- Spatula
- Vegetable Dicer
Ingredients
- 1 pc pre-made 9-inch pie crust
- 8 slices center-cut bacon, cooked until crispy and chopped
- 1 tbsp butter or olive oil
- ½ pc large onion, diced
- 2 cups fresh spinach, roughly chopped
- 1 cup shredded Cheddar cheese
- 4 pcs large eggs
- 1 cup low-fat or whole milk
- Salt and pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Place the pie crust into a 9-inch pie dish, crimp the edges, and set aside.(Optional: Pre-bake the crust for 10 minutes for extra crispness.)
- In a skillet over medium heat, melt the butter (or heat the olive oil). Sauté the diced onion until softened and translucent, about 5 minutes.
- Add the chopped spinach and cook until just wilted, about 2–3 minutes. Remove from heat and allow to cool slightly.
- In a mixing bowl, whisk together the eggs and milk until fully combined. Season with salt and pepper.
- Spread the spinach and onion mixture evenly over the bottom of the pie crust. Sprinkle the chopped bacon over the spinach.
- Evenly distribute the shredded Cheddar cheese on top.
- Carefully pour the egg mixture over the filling.
- Place the quiche on a baking sheet to catch any spills. Bake for 40–45 minutes, or until the top is golden and the center is set.
- Remove from the oven and let cool for 10–15 minutes before slicing and serving.