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A pie pan with a Spinach and Bacon Quiche.
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5 from 2 votes

Spinach and Bacon Quiche

This classic custard quiche is perfect for breakfast, brunch, or dinner. It tastes just as good warm as it does cold. Truth is, this quiche is a winner on every level.
Prep Time: 25 mins
Cook Time: 55 mins
Total Time: 1 hr 20 mins
Servings: 6 servings

Ingredients
 

  • 1 homemade pie crust recipe
  • 2 teaspoons olive oil
  • 1 small yellow onion - diced
  • 1 1/2 cups spinach - chopped
  • 6 slices bacon - cooked and crumbled
  • 3/4 cup gruyere cheese - see note #1
  • 3/4 cup Colby jack cheese
  • 4 large eggs
  • 3/4 cups milk
  • 1/2 cup heavy cream
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

Instructions
 

Blind Bake the Pie Crust

  • Place your pie crust in a 9" inch pie plate. Flute the edges. Prick the bottom of the pie dough with the tines of a fork. Chill the pie crust in the freezer until firm, about 20-30 minutes. Preheat the oven to 425°F.
  • Place a large piece of parchment paper into the pie crust, then fill with pie weights (should come about 1/4-1/2 way up the sides of the pie). Bake for 15 minutes. Remove the pie from the oven, carefully remove the parchment and pie weights. Place the pie crust back in the oven to bake for an additional 5 minutes. The pie crust should just be startign to brown. REmove the pie crust from the oven and let it cool slightly while you prep the filling.
  • Lower the oven temperature to 350°F.

Make the Filling

  • In a skillet over medium heat add the olive oil, once shimmering add the chopped onion. Cook until softened and translucent, about 7-8 minutes. Add the spinach and cook until just wilted. About 30 seconds. Remove from heat.
  •  In a medium bowl whisk the eggs, milk, heavy cream, salt, and pepper until smooth. Stir in the onion, wilted spinach, crumbled bacon, and 1 cup of cheese. See note #2.
  • Pour the filling into the pie crust. Top with the remaining cheese.
  • Bake the quiche at 350°F until the edges are set and it jiggles slightly in the center, about 32-38 minutes.
  • Cool the quiche for 15 minutes. Quiche can be served warm, cooled, or chilled.

Notes

Notes:
  1. If you don't have gruyere cheese, can you use a different kind? Yes, you can. Swiss cheese would be a great alternative. But keep in mind, the taste will be slightly different.
  2. For the 1 cup of cheese added into the filling, I will use half gruyere cheese and half Colby Jack cheese. 
  3. Store the quiche covered, in the refrigerator for 3-4 days.
Nutritional information does not include pie crust. Nutritional information is based on 1 serving. 

Nutrition

Calories: 378kcal (19%), Carbohydrates: 4g (1%), Protein: 18g (36%), Fat: 32g (49%), Saturated Fat: 16g (80%), Cholesterol: 203mg (68%), Sodium: 666mg (28%), Potassium: 238mg (7%), Fiber: 1g (4%), Sugar: 2g (2%), Vitamin A: 1545IU (31%), Vitamin C: 3mg (4%), Calcium: 356mg (36%), Iron: 1mg (6%)