Spinach and Bacon Quiche

Total Time:
1 hr
Prep:
15 min
Cook:
45 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 6 large eggs, beaten
  • 1 1/2 cups heavy cream
  • Salt and pepper
  • 2 cups chopped fresh baby spinach, packed
  • 1 pound bacon, cooked and crumbled
  • 1 1/2 cups shredded Swiss cheese
  • 1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate
Directions

Preheat the oven to 375 degrees F.

Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.


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4.7 633
So very good.<div> &lt;img src="http://s04.flagcounter.com/mini/kfoW/bg_FFFFFF/txt_DEDEDE/border_F7F7F7/flags_1.jpg" &gt;<br /></div> item not reviewed by moderator and published
Like another reviewer, I have made quiches in the past and have been underwhelmed by the results. This quiche, however, was fantastic! Sure it has a lot of bacon and cream......just don't eat the whole quiche by yourself in one sitting and you should be fine. I followed the recipe exactly; used a round, deep 9-inch ceramic pie pan, and all the ingredients fit perfectly. I did, however, have to lower the heat in the oven and cook it a little bit longer because I didn't watch the video and did not wilt the spinach. Not a big deal and the quiche came out great! item not reviewed by moderator and published
We have used this recipe as a go to for Christmas, Easter, whatever breakfast! I prefer to use left over ham as it is a bit sweeter and mixes well with the swiss cheese. I also use my "tart" pan as it is larger in diameter and shallower. I find the eggs cooks more evenly and the crust is fine. I have increased the baking time by 5-10 mins but I live at 5500'. I am not a southerner, but married one and live in the west. This recipe not only appeals to us both, but also pleases both families. Win, win, I say! item not reviewed by moderator and published
I've had quiche before and was not much of a fan (it didn't taste like anything). My mother however loves quiche. When I found this recipe I decided to give it a try, and it came out great. item not reviewed by moderator and published
I don't bake, I do however have a wife that loves Quiche so much that it forces me to on occasion. This recipe is flexible, I like that. I used 7 jumbo eggs, a full pound of bacon, 1 cup heavy cream and 1 cup Mexican crema/dairy spread, 3 cups wilted spinach, 1 tsp cardamom, 1 tsp nutmeg, salt and pepper to taste and 1 1/2 cup grated Gruyere. I used two frozen pie crusts to line a buttered 8x8x2 Corningware dish (used all the mixture, it fit). I started off with a pre-heated 375 oven for 15 minutes, then reduced the heat to 350 and cooked for 15 minutes more and then placed foil over the top and continued cooking for the last 15 minutes. I let the Quiche rest covered for ten minutes, the crust was golden brown and flaky on both sides and bottom, the Quiche itself was set perfectly and the top was golden brown. The texture was light, almost like a mousse, for something so heavy it was very "light". I'm one of those guy's who hates Quiche, this recipe just converted me. Yes, I got laid. item not reviewed by moderator and published
This recipe can be 5-star worthy with portion and crust modifications. I've made this multiple times, and I use 1/2 lb bacon, 1/2 of a 5-oz bag of baby spinach (NOT chopped), and 3/4 c cream. Also, the pie crust always comes out mushy instead of flaky. Here's what I do... Preheat oven to 400 degrees F. Put tin-foil over the edges of the pie crust and prick the bottom and sides with a fork, and lay the bacon out flat on a sheet pan with shallow edges. I put them in the oven together, pre-baking the crust for 10 minutes and cooking the bacon for an extra 2 minutes. Then I put the bacon aside, place the pan over 2 stove burners on medium heat, and wilt the spinach in the bacon fat - YUM!!!! You don't need a food processor...a fork or whisk will do. In the video she puts the bacon in first, then the spinach, then the cheese, which I also do. item not reviewed by moderator and published
Cook the quiche, still in the pie pan, in another pan with about 1 inch of water in it at 350 degrees for 45 minutes. I have made this recipe many times and it's the only way you can cook it without burning. Also the amount of ingredients are all wrong. Jut use 9 extra large eggs for her recipe and you will have the exact amount of ingredients to make two quiches! Read more at: http://www.foodnetwork.com/recipes/paula-deen/spinach-and-bacon-quiche-recipe.html?oc=linkbackTasty? What do you think? item not reviewed by moderator and published
So the queen of butter actually convinced me to put a pound of bacon in my single Quiche. It was a delicious heart attack. You could taste the fat just by smelling the Quiche cooking in the oven. Heat does that. It lets you eat through your nose. The cold somehow dampens smells, but heat creates a nasal appetite. Sarah has been big on going green lately, empathizing with her meat. I think I’m too old to go in for that sort of radical dietary change. I am like an oil lamp, used to burning on human fat. Fat is what this recipe is, delicious fat. item not reviewed by moderator and published
Deliciousssssss all the way! Thanks Paula! You rock!! =) item not reviewed by moderator and published
Super easy and tasty! I use 1/2 &amp; 1/2 (a little less than called for), and more bacon. We love this. I've made it four times with no problems. Makes great leftovers, too! item not reviewed by moderator and published
We make this all the time it's so good. item not reviewed by moderator and published
I use 1/2 pound of bacon, 1 1/2 cups of cheese, 1 1/2 cups of spinach and 1 1/2 cups of cream for each quiche! item not reviewed by moderator and published

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