Description
A creamy, cheesy spinach and bacon quiche baked in a flaky crust—perfect for brunch, lunch, or a light dinner. Simple, flavorful, and totally satisfying.
Ingredients
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1 (9-inch) pie crust (store-bought or homemade)
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2 oz diced turkey or beef bacon
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1 small onion, chopped (about ½ cup)
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1 (6 oz) bag baby spinach, large stems removed
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1 cup shredded cheese (Gruyère, Monterey Jack, or Cheddar)
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5 large eggs
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1¼ cups milk or cream
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1 tbsp flour
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½ tsp salt
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Pinch of ground nutmeg
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Black pepper, to taste
Instructions
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Preheat oven to 410°F (210°C) with a baking sheet inside.
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Grease a 9-inch deep dish pie plate and fit the crust inside. Prick the bottom with a fork and chill.
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In a skillet, cook bacon until crispy. Add onion and cook until soft. Add spinach and cook until wilted. Let cool slightly.
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In a bowl, whisk eggs, milk, flour, salt, nutmeg, and pepper.
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Add spinach mixture to crust, sprinkle with cheese, then pour in egg mixture.
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Reduce oven to 375°F (190°C). Place quiche on hot baking sheet and bake 45–50 minutes, or until set.
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Let rest for 10 minutes before slicing.
Notes
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Make it vegetarian by skipping the bacon or replacing with mushrooms.
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For best results, drain cooked spinach well to avoid sogginess.
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Can be made ahead and reheated.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Brunch, Main
- Method: Baking
- Cuisine: American