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This Easy Bacon, Cheese, and Spinach Quiche recipe is familiarly delicious and simply executed with a mere 10 minutes or less of prep. Made with simple ingredients, it’s a delicious quiche recipe perfect for afternoon tea, brunch, or a light dinner!
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This quiche recipe is definitely company or Sunday brunch worthy with family and friends. And perfect to serve with afternoon tea.
It’s delicious when served with lightly dressed greens.
In our house, it even shows up on our holiday buffet.
If you want to make it ahead, check out our Easy Make Ahead Quicherecipe or a crustless, low carb quiche recipe is healthy and delicious.
Long considered a French classic, “Quiche Lorraine,” the original dish, actually originated in the medieval kingdom of Lothringen, Germany.
When the borders changed during the Franco-Prussian Wars, the region was renamed, Alsace Lorraine.
The word ‘quiche’is from the German‘Kuchen’, meaning cake. That original recipe was simply an egg and cream custard flavored with smoked bacon, much like this dish.
A quick substitute: Try thinly sliced leek instead of scallions, about 1 small leek, white part only.
RELATED: 31Daily Frittata recipes→
Bacon Cheese and Spinach Quiche Recipe Ingredients
The exact ingredient measurements are in the recipe card at the bottom of this post.
Refrigerated store-bought pie crust
Dairy: Milk, five large eggs, shredded cheese of choice, and shredded Parmesan Cheese.
Vegetables: Fresh baby spinach leaves, tough stems removed if necessary and 2 to 3 scallions or green onions, thinly sliced.
Additional Ingredients: You will need salt, freshly ground black pepper, and 4 slices of cooked and crumbled bacon.
How to Make the Quiche
Begin by preheating the oven to 425°F. Line a 9-inch pie plate with a store-bought pie crust and crimp the edges.
Then, in a medium bowl, whisk together the milk, eggs, salt, and pepper. Set aside.
To assemble the quiche before baking, layer cooked bacon, cheeses, spinach, and scallions in the bottom of the crust-lined pie plate.
Pour the egg mixture over the top.
Bake for 15 minutes at 425 degrees. Then reduce the oven temperature to 325 degrees and continue baking for another 20 to 25 minutes, or until a knife inserted in the middle comes out clean. Cool 10 minutes before cutting into wedges.
Easy Bacon, Cheese and Spinach Quiche Recipe
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This Easy Bacon, Cheese, and Spinach Quiche recipe is familiarly delicious and simply executed with a mere 10 minutes or less of prep.
Ingredients
Refrigerated store-bought pie crust (*see notes)
1 cup milk
5 eggs, slightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper
4 slices bacon, cooked and crumbled
1 cup shredded cheese (cheddar, swiss, asiago, etc.)
1/4 cup grated Parmesan cheese
1 cup fresh baby spinach leaves, chopped (see notes for frozen spinach)
2-3 scallions, with green parts, sliced thinly
Instructions
Preheat oven to 425°F. Line a 9-inch pie plate with store bought pie crust and crimp the edges.
In a medium bowl, whisk milk, eggs, salt, and pepper. Set aside.
Layer cooked bacon, cheeses, spinach and scallions in the crust-lined pie plate. Pour the egg mixture over the top. Bake 15 minutes in the oven at 425 degrees. Reduce the oven temperature to 325 degrees and continue to bake for another 20 to 25 minutes, or until a knife inserted in the middle comes out clean. Cool 10 minutes before cutting into wedges.
Notes
Spinach:
If substituting frozen spinach, be sure to thaw first and then ring out as much moisture as possible. Too much moisture will lengthen the baking time. Also, if using frozen spinach, whisk it into the egg mixture so that it doesn't clump together.
Pie Crust:
We had a recent comment from a reader suggesting a deep-dish pie crust worked best for her. I have made this quiche many times using a Marie Calendar's frozen pie crust and it worked well too.
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You need a par-baked or fully baked crust if you're making quiche, no-bake pie, custard pie, cream pie, pudding pie, or simply want an extra-crisp pie crust. If you're making a pie that doesn't require a baked filling, you still need a baked crust.
"Vegetables will take longer to cook than your egg custard, so always sauté onions, steam broccoli, etc. before you add them to your egg mixture to ensure every bite of quiche will be perfectly cooked," says Kristin Beringson, executive chef at Henley in Nashville.
Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better.
The best quiche ratio is 1 large egg to 1/2 cup of dairy. The ratio of the fat content from the dairy and the protein from the eggs determine the custard's final texture. The egg proteins bond to form a soft gel-like texture, while the dairy gives the quiche a creamy flavor.
The crusts are rolled up, so they don't take up a lot of room in your fridge or freezer, and they are super easy to work with. Just thaw overnight in the fridge, unroll gently to fill your pie dish, and either blind bake, or fill and bake, depending on your recipe.
You need to pre-bake the crust first before you add the egg mixture. 10–15 minutes in a 350°F oven should be sufficient. If it is still soggy after that you can seal the crust with an beaten egg wash before adding the filling. The egg wash will seal the crust and not allow the moisture to penetrate it.
If your quiche appears watery it may just need to set for a little longer. The recipe may also contain too much dairy, so make sure that the recipe you are following has the ratio of 4 eggs to 1 cup dairy. The added ingredients could also contain too much moisture, so it is important to cook or drain additions.
If you're low on dairy ingredients, don't fret. Greek yogurt can substitute milk, sour cream and heavy cream. Milk: If you're short on milk, half and half or light cream, Greek yogurt can be used to make up for the difference.
According to the labeling standards of the Food and Drug Administration, heavy cream is a cream with no less than 36% milk fat. It may also be called heavy whipping cream (1). In contrast, whipping cream has a slightly lower milk fat content, 30–36%.
The reason for this, as The Spruce Eats explains, is that unless you create a place for the steam to escape, it'll get trapped within the dough. As a result, the crust will puff up and cause your pie to warp from the bottom.
Another tip is to run a chopstick around the quiche so the solid ingredients in the filling don't all sink to the bottom. "For us the aim is to get the outside golden and the inside just set like scrambled eggs," he says.
Bake for 35-40 minutes or until the custard turns a golden brown. To check doneness, insert a knife into the centre of the quiche.If it comes out clean it's done!
"Blind baking" is the term for baking a piecrust before you add anything to the pie. If you don't blind bake the crust, the liquid from the filling will prevent the pastry from becoming flaky and crisp. You'll be left with a pie that has a soggy bottom. (It tastes just as bad as it sounds).
As a general rule, you do need to blind bake when cooking a dish with wet fillings. For example, if you're making a quiche or frangipane, blind baking the crust first will help ensure the pastry case stays buttery and retains its crunch.
To serve cold: This product is ready to eat. However, for best results we recommend that you re-heat it first and allow to cool for before serving. For use by date: see front of pack.
Line with the parchment paper and fill with pie weights or dried beans, filling right to the bottom of the crimps. Place the pie tin on a baking sheet, and place in the oven. Bake for 15 to 18 minutes, or until the edges are slightly golden brown. Remove from the oven, remove the parchment paper and beans.
Introduction: My name is Kelle Weber, I am a magnificent, enchanting, fair, joyous, light, determined, joyous person who loves writing and wants to share my knowledge and understanding with you.
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