This easy and healthy spinach & bacon quiche recipe is a fresh take on a traditional breakfast favorite! Perfect for your next brunch, lunch, or even a casual dinner. Your friends and family will love it. The saltiness from the bacon, the creaminess from the cheese, and the fluffiness from the eggs make this quiche stand out above the rest.
INGREDIENTS
Crust:
1 cup flour
1 teaspoon salt
½ cup (1 stick) cold unsalted butter, cut into 1-inch pieces
3 tablespoons ice water
Filling:
8 eggs
3/4 cup heavy cream
3/4 cup whole milk
1 teaspoon salt
¾ teaspoon black pepper
1 cup cheddar cheese, grated
8 slices Fletcher’s bacon, chopped
1 small yellow onion, thinly sliced
6 cups spinach
DIRECTIONS
Make the crust. If you aren’t into this step or need a meal in a hurry – skip this portion and purchase store-bought dough; skip to “Prepare your filling“. In a food processor, quickly pulse the flour and salt together. Add the butter and pulse about 8 times until the texture is like coarse sand. Add the ice water and mix for about 30 seconds until a soft dough forms. Remove dough, pat it into a thick disc, wrap in plastic and refrigerate for 1 hour or up to 1 week.
Preheat oven to 375F.
Prepare the crust. On a floured work surface, roll out the dough to a 12-inch circle, then transfer to a 9-inch pie pan, ensuring the bottom corners are tightly pressed against the pan. Using scissors, trim the dough, leaving a 1-inch overhang. Using your fingers, press and even out the sides, ensuring the bottom corners are tightly pressed against the pan. Crimp the edges. To maintain the pie shape once baked, freeze the completed, unbaked crust for at least 15 minutes or up to 2 days.
Par-bake the crust. Lightly prick the dough with a fork to help prevent giant bubbles from forming in the oven. Line the crust with parchment paper and fill it with dried beans or pie weights. Bake for 25-30 minutes until lightly golden. Remove parchment and beans/weights and cook for another 8-10 minutes. Set aside to cool slightly.
Prepare your filling. Heat a skillet over medium heat. Add the bacon and onion and occasionally stir until lightly browned – about 15 minutes. Season with salt & pepper. Add the spinach and cook, frequently stirring, until just wilted, about 1 minute.
Prepare your egg filling. Whisk the eggs, half and half, milk, salt, and pepper in a medium bowl. Stir in ½ cup of cheese.
Place the pie plate on a sheet tray. Sprinkle the remaining cheese evenly over the bottom of the crust. Sprinkle the spinach-bacon-onion mixture on top, spreading it out evenly. Pour the egg mixture over the top. (top with bacon and cheese and spinach for photos).
Carefully transfer the sheet tray to the oven and bake at 375°F for 50-60 minutes until the top is golden and the center of the quiche slightly jiggles when you tap the pie plate.
Allow to cool for about 10 minutes before serving. Serve warm or at room temperature.
