This spinach and bacon quiche will satisfy even your biggest meat eater with an easy one-dish dinner!
Quiche is one of my favorite foods. Which might seem kind of bizarre – because I don’t eat a whole lot of eggs – but I’ve come to the conclusion that it’s most likely due to the cheese and crust. You can almost never go wrong with cheese and pie crust. I think the best quiche I’ve ever had was in Paris (obvi), but the other top two were here in Tulsa, at Bramble. If you’re a quiche fiend like me, I’d recommend them! Today’s recipe is an easy spinach and bacon quiche (with plenty of cheese, of course).
But Y’ALL…I don’t claim to be a baker. So here’s a disclaimer – I tried to make a pie crust. And it didn’t turn out that great. It tasted great but… It was pretty enough to photo, but there were definitely cracks in the bottom. So, in the recipe, I just encourage you to do whatever floats your boat in terms of the crust. Next time, I may just trust Pillsbury…Or one of you, if you happen to have a foolproof crust recipe that even an anti-baker like me can’t screw up…let me know.
Local Spotlight: I’m still trying to work through the two bags of spinach I got at the Farmers Market (and I did make a killer spinach dip for my community group). And you really can’t go wrong with the bacon and egg combo…ever. I have been out of town for the weekends of the winter market this month, so my friend Terry who raises chickens hooked me up with a dozen last week! I worked them into quiche AND a recipe coming for you pretty soon.
What’s your favorite thing to put in your quiche? Have you tried a Dairy-Free Quiche?
Let me know in the comments!
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Spinach and Bacon Quiche
- 1 C. chopped frozen spinach local (about 1/2 C. thawed and squeezed)
- 1/2 t. sea salt
- 4 eggs local
- 4 slices of bacon cooked and chopped finely
- 1 C. swiss cheese grated
- 1/2 C. cheddar cheese grated
- 1/2 C. milk
- pie crust of your choice
- Preheat oven to 350 degrees Fahrenheit
- Chop your spinach (if needed) and thaw
- Make or prepare your pie crust
- Pre-bake the pie crust for around 10 minutes, or until lightly puffy
- Cook bacon and dice into small pieces
- Squeeze out liquid from spinach (there won’t be much spinach left!)
- Combine spinach, eggs, cheese, bacon, milk and salt in a bowl together until well incorporated together.
- Pour egg mixture into your pre-baked crust.
- Bake for 30-35 minutes, until set in the middle.
- Serve warm.