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Spinach and Bacon Quiche

Spinach and Bacon Quiche Recipe

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 (9-inch) refrigerated pie crust
  • 6 slices thick-cut bacon, cut into 1/2-inch pieces
  • 5 oz fresh baby spinach, roughly chopped
  • 2 cloves garlic, minced
  • 4 large eggs
  • 3/4 cup heavy cream
  • 1/2 cup whole milk
  • 1/2 tsp fine sea salt
  • 1/4 tsp black pepper
  • 1/8 tsp freshly grated nutmeg
  • 1 1/4 cups shredded sharp cheddar cheese, divided
  • 2 tbsp grated Parmesan cheese

Method
 

  1. Heat oven to 375°F. Fit pie crust into a 9-inch pie dish, prick bottom with a fork, line with parchment and weights, and bake 15 minutes. Remove weights and bake 5 minutes more until dry and pale gold. Set aside, keep oven on.
  2. In a large cold skillet over medium heat, cook bacon pieces until crisp, 6-8 minutes. Drain on paper towels, leaving 1 tbsp fat. Add garlic, cook 30 seconds, then add spinach and wilt 2 minutes. Press spinach in a strainer to remove all liquid.
  3. Whisk eggs, cream, milk, salt, pepper, and nutmeg until smooth. Stir in 3/4 cup cheddar and all Parmesan.
  4. Place crust on a baking sheet. Layer bacon, spinach, and remaining 1/2 cup cheddar inside. Pour custard over top. Bake 35-40 minutes until edges are set and center jiggles softly.
  5. Cool quiche on a rack 10 minutes, then slice and serve warm.

Notes

Let the quiche rest a full 10 minutes out of the oven so the custard firms up for clean slices. If making ahead, bake and cool completely, then refrigerate; reheat slices in a 350°F oven until warm.