Spinach and Bacon Quiche
Indulge in the savory perfection of this spinach and bacon quiche, a classic dish that combines a buttery, flaky pie crust with a rich, custard-like filling. Packed with crispy bacon, tender sautéed spinach, and creamy Gruyère cheese, this recipe produces a harmonious blend of smoky, earthy, and cheesy flavors in every bite. The silky egg mixture, enriched with a touch of nutmeg and heavy cream, creates a melt-in-your-mouth texture that feels indulgent yet satisfying. Perfect for brunch, lunch, or a light dinner, this easy-to-make quiche is as versatile as it is delicious. Serve it warm or at room temperature, paired with a crisp green salad for the ultimate meal. Whether you're hosting guests or just treating yourself, this spinach and bacon quiche is sure to impress.
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Recipe Information
Ingredients
- 1 piece Pie crust (9-inch, pre-made or homemade)
- 6 slices Bacon
- 5 cups Fresh spinach
- 4 large Eggs
- 1 cup Heavy cream
- 0.5 cup Milk
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.125 teaspoon Nutmeg (optional)
- 1 cup Shredded Gruyère cheese (or Swiss cheese)
- 1 tablespoon Butter
Instructions
Preheat your oven to 375°F (190°C). Roll out the pie crust and press it into a 9-inch tart or pie pan. Trim any excess edges and prick the bottom with a fork to prevent it from puffing up.
Line the pie crust with parchment paper and fill it with pie weights or dried beans. Blind bake the crust for 10 minutes. Remove the weights and parchment paper, and bake for another 5-7 minutes until lightly golden. Set aside to cool slightly.
In a large skillet over medium heat, cook the bacon until crispy. Remove the bacon from the skillet and drain on paper towels. Once cooled, crumble the bacon into small pieces.
In the same skillet, remove excess grease, then melt 1 tablespoon of butter. Add the spinach and sauté until wilted, about 2-3 minutes. Remove from heat and set aside.
In a large mixing bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg (if using) until well combined.
Sprinkle half of the shredded Gruyère cheese over the bottom of the pre-baked pie crust. Spread the crumbled bacon and sautéed spinach evenly on top.
Pour the egg mixture over the fillings, making sure it spreads evenly. Sprinkle the remaining Gruyère cheese on top.
Place the quiche on a baking sheet to catch any spills and bake in the preheated oven for 35-40 minutes, or until the filling is set and the top is golden brown.
Allow the quiche to cool for 10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
3154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.3 g | 298% | |
| Saturated Fat | 104.4 g | 522% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1195 mg | 398% | |
| Sodium | 3727 mg | 162% | |
| Total Carbohydrate | 152.9 g | 56% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 9.0 g | ||
| Protein | 94.5 g | 189% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 1438 mg | 111% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 935 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
