Chef’s Bacon Spinach Quiche

There is that moment when she says it is time for a quiche. So you look at your supplies and pull the hat trick. I have some fresh spinach and bacon in the cold box. Let’s make a nice easy to assemble bacon and spinach quiche.

1 pie shell

1 cup half-and-half

4 eggs, slightly beaten

1 cup spinach

1/4 tsp salt

1/4 tsp pepper

8 slices bacon (cooked until crispy and  crumbled (3/4 cup))

1 cup shredded Cheddar cheese

1/4 cup grated Parmesan cheese

1 tbsp chopped onion, saute until slightly brown

Preheat oven to 375F degrees

Whisk the eggs in a medium-sized mixing bowl

Make sure the pie shell has thawed

Place beaten eggs in the pie shell

Saute the spinach in a little bacon grease

Add spinach to pie shell (make sure to spread it around evenly)

Sprinkle cheese over the top of the eggs

Sprinkle the bacon and onions over the eggs

Add salt and pepper as desired

Sprinkle Parmesan cheese over the entire quiche

Bake at 375F until the top is golden and browning

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