Spinach Quiche with Bacon or Ham

Spinach Bacon Quiche Recipe for Breakfast Brunch @bestrecipebox

Spinach Quiche with Bacon or Ham

This recipe is made with the frozen 9" pre-made pie crusts. You can always make it with homemade pie dough rolled out and fit into a 9" pie pan. If you’re using frozen spinach that’s been thawed, make sure to squeeze out all the excess water. For pie weights, you can use dried beans. Click here for Blind Baking tutorial:

Prep Time15

Cook Time45

Total Time1

Servings: servings

Calories: 227kcal

Ingredients

9 -inch (22 cm) frozen pre-made pie crust - thawed according to package directions
6 large eggs *see note 1
1/2 cup (120 ml) Half & Half or whole milk
1/4 teaspoon (1.25 ml) kosher salt , or to taste
fresh cracked black pepper
2 green onions , thinly sliced
1/2 cup (56 g) shredded cheddar cheese
2 cups (60 g) spinach , chopped
3 slices cooked bacon , chopped or 1/2 cup diced ham

Equipment

Crust Protector Shield , optional

Instructions

Preheat oven 375°F (190°C).
Blind bake the pie crust: Line the 9” pie pan with the crust. Line the inside of the formed crust with aluminum foil with enough foil to completely cover the sides, and then fill with a layer of pie weights. Place on a baking sheet pan. Bake at 375°F (190°C) for 15 minutes.
Remove the foil and pie weights. Use a fork and poke holes all around the base and sides of the pie crust. Continue to bake at 375°F (190°C) for about 5-10 minutes or until the the crust starts to looks slightly golden.
While crust bakes, make the egg filling: In bowl, whisk eggs, half & half or milk, salt and pepper.
Add green onions, cheese, spinach, bacon or ham and stir egg mixture until everything is well combined (Optional ~ reserve a little of the bacon/ham to float on top of the quiche before baking).
When crust is finished blind baking, pour the egg mixture into the crust. Gently stir the mixture to make sure all the filling is evenly distributed throughout the quiche. (Optional ~ top with reserved bacon/ham).
Bake the quiche for about 30-35 minutes or until the top is golden brown and the egg is cooked. If the edges of the crust start to brown too much before the egg has set, you can wrap the top edges of dough with aluminum foil or a crust protector shield to keep it from over cooking. Insert a toothpick or a knife in the middle of the quiche and it should come out clean when it’s cooked.
Allow quiche to cool for about 15 minutes before serving or serve at room temperature.

Notes

Recipe note #1: If using a homemade dough in a 9” tart pan instead of a pie pan, you’ll need 8 eggs total and will often need to blind bake the crust a little longer, depending on how thick you rolled out the dough.

Course: Breakfast

Cuisine: American, French

Nutrition