Spinach And Bacon Quiche
A savory quiche featuring spinach, bacon, Swiss cheese, and eggs, perfect for brunch or dinner, offering rich flavors and a satisfying, creamy texture.
Ingredients
Instructions
- Prebake the pie crusts for about 5 to 10 minutes.
- Mix eggs, half and half, evaporated milk, salt, and remaining ingredients in a bowl.
- Whip the mixture with a wire whisk or mixer until thoroughly combined.
- Pour the mixture into the prebaked pie crusts.
- Bake at 325°F (163°C) for 30 to 40 minutes until the top is set, liquid is on top, and the pie splits and browns.
- Remove from oven and let cool slightly before serving.
Tips & Substitutions
For a creamier texture, consider using whole milk instead of evaporated milk. You can also substitute fresh spinach for frozen if you have it on hand—just sauté it until wilted before adding. If you want a bit more flavor, try adding some grated nutmeg or swapping out Swiss cheese for cheddar. This quiche can also be made ahead of time and served at room temperature, making it perfect for brunch or a picnic.
Serving Suggestions
Serve your Spinach and Bacon Quiche with a light side salad or fresh fruit for a balanced meal. It pairs beautifully with Mary Ketay'S Sausage Party Snacks for a delightful brunch spread. For a richer experience, consider serving it alongside a glass of chilled white wine or a refreshing iced tea.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 325°F (163°C) for about 15-20 minutes, or until warmed through. You can also microwave individual slices for about 1-2 minutes, but the oven method keeps the crust crispier.
Nutrition & Diet Analysis (per serving)
Each serving of Spinach And Bacon Quiche contains roughly 1715 calories, with 65g protein, 166g carbohydrates, and 93g fat. It is an excellent source of calcium (148% of the Daily Value), protein (130% of the Daily Value), and dietary fiber (109% of the Daily Value). Note that it is relatively high in sodium, at 1659mg per serving (72% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach! Just sauté about 10 ounces of fresh spinach until wilted before mixing it into the egg mixture. This will enhance the flavor and texture of your quiche.
How do I know when my quiche is done baking?
Your quiche is done when the top is set, and a knife inserted into the center comes out clean. The edges should be slightly golden brown, and the filling should not jiggle too much.
Can I freeze the quiche after baking?
Yes, you can freeze the baked quiche. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 2 months. To reheat, thaw in the refrigerator overnight and bake at 325°F (163°C) until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).