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
I think this is an easy and tasty recipe BUT make sure you watch the video before you make it. I did not watch the video so I didn't wilt the spinach and it took forever to bake because all of the water was coming out of the spinach and keeping the quiche liquidy. It took over an hour for all of that water to evaporate and the quiche to set. I didn't have too much egg mixture like other reviewers and Paula but that's because i was using medium-sized eggs. 5 large eggs and 1 cup of cream or half and half would probably do the job nicely. Also, I used asiago instead of Swiss because that's what I usually like to put on my spinach when I make it. I used about 1/2 cup but I think a little more would've been better. And I think half a pound of bacon is more appropriate for this recipe - I like bacon but a pound would be way too much I think. It is plenty filling if you eat a little something extra with it. Just pair your 1/8 slice with a salad or healthy side and you'll be good to go! item not reviewed by moderator and published
pff ridiculously easy and delicious. I'm a real man and I'm gonna eat this quiche so bad. Plus, it's got BACON. Killer easy to make meal. item not reviewed by moderator and published
These negative reviewers are ridiculous. Very simple recipe and very tasty. item not reviewed by moderator and published
This "was" wonderful, made it yesterday and it's already gone! The custard is so light and fluffy - I even ate it for breakfast. item not reviewed by moderator and published
Has anyone tried to freeze this quiche? item not reviewed by moderator and published
Love this ! MADE SOME MINOR CHANGES! Used 2% milk and only 1/2 lb. bacon then added a diced tomato and some green onion. Cooked at 350 degrees for 45 min. Perfect. Like she says in the video you can add whatever you like. It was fantastic item not reviewed by moderator and published
I've tried this twice now, following the recipe exactly and it hasn't cooked through the middle both times even though the outside is on the verge of burning. I eat the outer part and its delicious. Please cooking gurus - tips on getting this to cook through without burning. Note: I have been making 2 at a time. I don't know if that affects things. Lower temp? Longer time? Different oven shelf? Covered? HELP?!? item not reviewed by moderator and published
Fantastic recipe, just passed it on to my daughter. I use 8 eggs and make 2 at a time (I could eat one all by myself!). We haven't had quiche in 15 years but I've made this 3 times in the last month (just doubling up on my cholesterol meds!). We love it and always share w/ family. item not reviewed by moderator and published
This recipe is a knockout! Made it for Mother's Day brunch and everybody LOVED it! My great grandmother said it's the best quiche she's ever had, and she's not - how shall I say - one that doles out lots of praise. Watching Paula's video, of her making this, helped a lot. Wilted the spinach (as she makes clear to do in the vid), made the quiche right in the tins that the deep dish pie crusts came in, brought the temp up a little bit, and covered the tops with tin foil after they'd browned a bit. Can't wait to make it again sometime soon. This one's definitely a keeper! item not reviewed by moderator and published
I'm not sure what everyone is griping about . . . it's made with bacon, heavy cream and cheese . . . it's not meant to be a healthy dish, it's meant to be full of flavor. As the old adage says: fat is flavor. I followed the recipe (almost) exactly, using a DEEP DISH 9" pie pan. Used all of the quiche "batter" and mine came out beautiful. I think this is where most people have gone wrong. Using a standard height 9" pan will certainly result in overflow and mess making. The only change I made was adding a small onion for a little extra flavor because the fiance and I love sauteed onion. Aside from that, everything else was made as written. Absolutely loved it. item not reviewed by moderator and published
I am convinced that all the negative comments were nothing more that operator error! item not reviewed by moderator and published
Very disappointed!!!! I didn't read the reviews before hand and of course I found myself at 40 minutes wondering why it was so runny…so I had to cook it for another 15min in order to be able to eat. Not to mention that the top of the quiche by the time I was done was brown because the eggs got so cooked that they turned brown. item not reviewed by moderator and published
perfect! I had about a quarter of the egg mixture left over once my 9" deep dish pie shell filled up but that was no big deal. I didn't have heavy cream in the house so I used half &amp; half which worked just fine. I cooked the spinach and squeezed out the excess water first. I substituted sautéed shiitake mushrooms for the bacon because I was entertaining a vegetarian. I cooked off some slices of bacon to serve on the side for everyone else. I added a generous sprinkle of grated Parmesan cheese in with the Swiss cheese and more on top before baking. I'll definitely be making this again and varying the filling ingredients just for fun. item not reviewed by moderator and published
Would have been a five if the amount of ingredients were accurate! I watched the video first, and saw that Paula only used about 3/4 or so of the egg mixture. After reading the reviews, I decided to reduce the number of large eggs to 5, the heavy cream to a cup and the bacon to 3/4 of a pound. I used just a pinch of salt. The quiche cooked in 38 minutes at 350 degrees, and looked absolutely lovely. Eggs set with no problem. Crust was crispy but not overly browned. It was easily and neatly cut. I divided the pie into 16 slices because of the richness of the ingredients. It was DELICIOUS. Not sure why this recipe hasn't been amended as the amount of filling is obviously too much for a nine inch pie crust, but with the reductions, it is a WIN. item not reviewed by moderator and published
So good my family cleaned it out in one sitting. It takes me longer to both prep and cook it, but so worth it. I'm making 3 for an after prom breakfast by multiple requests. Thanks, Paula, for a wonderful, easy recipe. item not reviewed by moderator and published
Okay, all you negative reviewers, all I have to say is give it another try- you must have done something wrong. This quiche is absolutely delicious! As far as using less or more, I thought Paula's video demonstrated that you only use the amount of egg mixture that you pie plate accommodates. Also, I noticed in the video that Paula wilted her spinach which she doesn't mention in the written recipe. I expect that could make a difference. I used heavy cream and it was so wonderful that I wouldn't consider using anything else. I doubled the recipe and it was enough for 3 quiches which was just perfect for my party. item not reviewed by moderator and published
I used 5 eggs and 1 cup of milk, I had slices of Swiss cheese, less bacon and spinach, all due to the smaller size of my pie shell....I just layered it all like she said and baked it until it did the "custard" thing! Simple and it turned out beautiful and yummy!!! item not reviewed by moderator and published
took longer, i used ham and 3 cheeses...turned out awesome! item not reviewed by moderator and published
This is the 1st quiche I made and my family really liked it. I used 1/2 C heavy cream and 1 C half/half; No spinach, about 1 Cup fresh mushrooms fried just until brown &amp; juices start to come out; shredded Swiss &amp; cheddar cheese; 1/2 bacon; dash of Worcestershire sauce &amp; garlic powder. I used the Pillsbury pre-made pie crust in a glass pie dish. I brushed the crust with egg whites 1st as suggested &amp; my crust was not soggy. I baked it at 355 for about 55 minutes until browned on top. This recipe did not overflow my pie dish. It fit just right. item not reviewed by moderator and published
375 was way too high, and 15 minute prep time is a joke. Not sure I'm going to get to the tasting part because it's going to burn on top before it even finishes cooking. pfft item not reviewed by moderator and published
Worst quiche recipe EV-ER. It *might* work for 2 pie shells, but I'm not going to bother to try. I followed the recipe to a T; the egg mixture was POURING over the sides of the pie pan before even 3/4 of the liquid went in. It was a complete mess. Ruined a baking sheet and had a horrendous mess to contend with. At the end of the day, the quiche was mediocre at best. I recommend Pioneer Woman recipes, and/or common sense (egg, 1/2 &amp; 1/2, S&amp;P, shallot sautéed with bacon, fresh thyme and drained well, fontina cheese...) That's what I get for trying the High Fat version I guess. Bleh. What a waste. item not reviewed by moderator and published
Love this quiche! I'm totally addicted to it. I add shallots and garlic with the bacon and spinach. OMG! De-Lish-Ous! Her recipe makes two quiches. Yay! I buy frozen pie shells from the Amish Bakery, because they're light and fluffy. They're thawed by the time I get the bacon, spinach, onion and garlic cooked. I place all the precooked ingredients into the thawed shells and then I add the egg and cream mixture. It bakes perfectly. I always serve it warm with fresh fruit. EVERYONE LOVES IT!!! Thanks for this recipe Paula Deen. item not reviewed by moderator and published
I've made this in a ceramic pie dish with half and half, skipped the bacon and added chopped sundried tomatoes to shave some fat and calories. I do bake it a little longer, maybe 5 minutes. Always a request in my house. item not reviewed by moderator and published
great taste. For a healthier version we substituted the bacon for vegetarian Morningstar stripples. In addition we used 2% Kraft sharp Cheddar Cheese instead of swiss, and half and half for the heavy cream. Turned out great not one bite left past dinner. item not reviewed by moderator and published
This is an excellent recipe, I think it is better to use a deep pie crust, but the flavor is awesome one of my favorite dishes to make. item not reviewed by moderator and published
Tasty, but best to serve this to 16 people or have the cardiologist's # handy. As given, per serving: 680 calories 44g fat (19g saturated) 1833mg sodium (BEFORE adding the salt it calls for) 19g carb (2g sugar, 1g dietary fiber) 48g protein. So, of daily allowance: 68% of fat, 98% of saturated, 76% of sodium item not reviewed by moderator and published
big hit in our family!!!! item not reviewed by moderator and published
I have made this receipt before and it's great, however, the last time I used it with a ceramic pie pan and the bottom came out soggy. Do you guys prick the bottom and blind bake it? Or do you just add the ingredients in and bake? I don't know what I did to make it come out soggy, because the first times it came out great (I think I may have used a glass pie pan though). PLEASE HELP…DO I PRICK THE BOTTOM, BLIND BAKE/ OR NO BLIND BAKE? Thank you! item not reviewed by moderator and published
Made this for the past few Christmas Day brunches and it's a huge hit! I make one per the recipe and another with goat cheese, mushroom and asparagus! item not reviewed by moderator and published
WAY too much filling for a nine inch crust - this recipe could easily make 2 quiches item not reviewed by moderator and published
Paula, Paula, Paula. A full pound of bacon in ONE quiche? Yikes. I used half of that, and it was more than enough. I would reduce it even further next time. Also used about a cup of half and half instead of the cream, because that's what I had on hand. Still had too much filling ... it overflowed all over my oven. (Luckily, I noticed before it burned to a crisp, so the dogs had a little treat!) Also added some halved cherry tomatoes on top ... added a nice touch of sweetness. With those tweaks, it was a delicious result! item not reviewed by moderator and published
Excellent and easy. Can get aways with one cup of cream. Easy to add minced shallots, parsley, red pepper, etc! Perfect for cold weather! item not reviewed by moderator and published
Too fatty unhealthy item not reviewed by moderator and published
Used about half the bacon, just a dash of salt &amp; pepper, sauted some chard, onions and yellow bell pepper for the 2 cups of veggies, used Cabot's pepperjack cheese and used ALL OF THE HEAVY WHIPPING CREAM! Have been in a blissed out stupor ever since. item not reviewed by moderator and published
Loved this recipe! I never knew how easy it was to bake a quiche. I did however modify it accordingly: I used ~1/3 lb bacon (thick cut), 5 eggs (instead of 6), left the salt out, and instead of heavy whipping cream i modified to 1 cup skim milk and 3 tbs salted butter. It turned out fluffy and delicious. I also cooked a little longer than directed (about 20 min more) in a n 8x4 casserole dish. item not reviewed by moderator and published
I cut the bacon and the cream in half. Used 5 eggs and added a cup of asparagus. Was absolutely fantastic! item not reviewed by moderator and published
Delicious! I just made this today, and it was fantastic. I followed the directions exactly (but I cooked it for 10 minutes longer as the center was still jiggly). it got rave reviews from my guests! I am not a good cook; I am a 55 year old guy who never cooks anything, and even I found this to be easy and well worth the effort. I even baked the entire pound of bacon in the oven, which was so simple. item not reviewed by moderator and published
The taste was good but I personally would reduce the amount of heavy cream. the texture was a little to "wet" compared to other recipes I have used before. But The kids loved it and were already coming up with add in ideas as we ate! item not reviewed by moderator and published
I made this tonight and it came out wonderful!! My spinach quiche taste moist and creamy..very light and healthy. I will definitely make this as one of my meals.. item not reviewed by moderator and published
A new friend of mine made this for a Tassimo Houseparty and it was delicious! It was light and all the different flavors came through in each bite! item not reviewed by moderator and published
Awesome recipe....I made this in a 10" ceramic quiche pan....used half the bacon and could only fit half the spinach but otherwise awesome I rolled out a frozen pie crust to a little larger size...I would also prebake the crust slightly item not reviewed by moderator and published
Ok, first of all, this recipe is NOT for a regular 9: pie shell and I modified it this way and it was perfect. For a 9" regular pie shell, you will need 4 large eggs, 1 cup 1/2-n-1/2, 6 pieces of good bacon, cooked the way you like it and, 1 can or one pack spinach squeezed dry &amp; 1 cup shredded mozzarella cheese. Pre bake pie shell for 8 minutes in a 350 oven. While baking, beat eggs well with 1/2-n-1/2. Add pepper and garlic powder, I used 1 tbs pepper and 1 tbs garlic powder. NO salt as the bacon will have plenty of that! I cooked 6 slices bacon in the microwave for 5 minutes, drained well and cut into little pieces, or you can crumble, Add bacon, spinach and cheese, mix well with fork and put into pre-baked pie crust in a 350 degree oven for 40 mts. Oven temps and time will vary, so start off with 30 minutes and check it often. I put a crust saver on before placing in oven and then the last 5 minutes, took it off to let the crust brown. Let set about 10 mts to fully set and enjoy! item not reviewed by moderator and published
After reading other reviews, I used a 10" deep dish pie plate, which was perfect. Covered with foil the first half of cooking, which took at least an hour. Used 12 oz. bacon and 1 10 oz. pack of frozen spinach, squeezed dry. Absolutely delicious!!! item not reviewed by moderator and published
Time and time again it was a hit with my family and friends. I just used whatever cheese in hand with fresh spinach and still a wonder. The recipe is so easy my 11 year old son can master it and claiming it to be his. item not reviewed by moderator and published
This recipe is a keeper! This is the 1st quiche I've ever made - after reading some reviews, I added some mushrooms (sauted them in some bacon grease) and chopped onions. I cut the eggs back to 4 and used 1 cup of cream. I used Marie Calendar's frozen pastry shells. item not reviewed by moderator and published
I don&amp;#39;t know how to fairly rate this because I didn&amp;#39;t follow PDs recipe but got info from other reviews. I used Pillsb.... frozen 9 in deep dish pie crust. I had limited ingredients so I had to make changes. I browned a chopped onion, added to crust ( still frozenthen topped with diced green chilies, chopped tomato ( most liquid and seeds removed and half pack of cooked bacon. Topped with layer of sliced baby Swiss ( sandwich kind .red pack brand added 5 eggs and 1 cup half and half. Then pepper and seasoned salt. Added egg mix and a bit of mozzarella on top. Cooked 375 for 40 min. It was perfect! Yum yum yum!! item not reviewed by moderator and published
This quiche was very easy to make. I used 4 eggs, 1 cup of half and half, 1 cup of cheddar cheese, fresh spinach, sliced mushrooms, and cooked turkey bacon that I crumbled into the quiche and baked. It was very tasty and it was a hit with my family. (They can be a picky crowd. I also made this for a ladies&amp;#39; brunch and there was not a crumb leftover! item not reviewed by moderator and published
This is an awesome recipe! I highly recommend this to anyone who is planning a Sunday brunch affair or just a cozy Sunday morning with our family. Just yummy! item not reviewed by moderator and published
Made this atvleast 10x item not reviewed by moderator and published
I followed this recipe loosely and had good results. I used a half pound of (low sodium bacon and only 8 oz of cream. I held back a little on the cheese too and used fresh baby spinach. I am not usually a follower of health conscious cooking but the proportions of the recipe as written just sounded way off. I also used a rectangular pyrex dish to bake. In the end the quiche came out perfect, very light and fluffy and delicious. This was my first time ever making quiche so I was very pleased. item not reviewed by moderator and published
I really love this recipe!!! I am a breast cancer survivor and had to watch what ate for such a long time so this was my breakout moment!!! Well sort of I modified slightly to cut richness and based on other reviews. I only used 4 eggs and one cup of half and half as recco&amp;#39;d by viewers (just could not bring myself to use all that cream. I also used an 8 inch pie crust that I prebaked instead of 9 inch. Used 4 pieces of bacon (drain fat with paper towel and I sautéed some onions and added a small pinch of nutmeg. Poured a little over half the mixture in the pie crust and used the reserve in my 24 mini muffin pan (no crust, used pam instead, so I averted the overflowing and needing to cook longer. Family loved it!!! item not reviewed by moderator and published
I like this recipe. It is super simple! I used asparagus spears instead of the spinach. I blanched the asparagus then cut in half and sliced pieces with out the tips. I arranged spear tips in a wheel pattern on the top and used the sliced pieces in the filling. You do need a deep dish pie shell. Made another quiche with a puff pastry crust and not as good as this one, crust was soggy. Will definitely keep this recipe! item not reviewed by moderator and published
Delicious and easy to make quiche! item not reviewed by moderator and published
I love to cook, I volunteered to make quiches for a wedding shower my sisters and I were throwing for a to be sister in-law. WOW!!! I&amp;#39;m so elated I chose this recipe over all the others on the food network. I was the talk of the party. Thank you Paula, I made a lot of new friends because of this recipe. I&amp;#39;m almost tempted not to share. I followed a review and made two pies, nine eggs and two cups of cream. Thank you for that. item not reviewed by moderator and published
You really need a deep dish pie shell item not reviewed by moderator and published
For taste alone, I would give it a 5. however, I did not use 1lb of Bacon. I'd like my heart to keep beating for several more decades. I used the same amount of cheese, spinach, eggs and cream. This did not fit into a 9" pie pan. I put a sheet pan under the pie tin in the oven. Good thing I did, it leaked out everywhere b/c it was too full. I cooked it for the full 45 minutes but it wasn't set. It was very mushy. I had to bake it another 30 - 40 minutes for it to set properly. So, cut down on the ingredients, and bake longer. However, it is very tasty. item not reviewed by moderator and published
Awesome! It's the cream. Put pretty much whatever you wish in this quiche. Made it as is and with sausage &amp; bacon. item not reviewed by moderator and published
This quiche is a favorite in our house and have been making it for around 4 years. Everyone asks for the recipe. I use 1/2 of the bacon and change the cheese every now and then. Such an easy recipe. I use my microwave/convection oven to cook the bacon and it is still crisp after baking. Thank you, Paula Deen for this excellent recipe. item not reviewed by moderator and published
I made this recipe exactly per the instructions, without reviewing comments or watching the video. As someone who likes quiche and rich foods - this was too rich. Also, it took waaaaay more than time shown to set in the middle. I lost track of how long - I kept re-setting the timer for another 10, another 5, another 10, etc., and finally covered it with foil before it became too brown. Now, I have watched the video, and Paula does not make the quiche in her video, the same as written in this recipe. Is anyone critiquing this stuff before it is posted?? Maybe that's why other reviewers have complained about too many eggs, too rich, didn't fit in pan, etc. Watch Paula's video: there is NO WAY she puts an entire pound of bacon in the quiche; no way is she placing 1 1/2 cups cheese, and she does NOT empty all of the egg/cream mixture into the pan - because it won't fit! So, for lousy instructions, and way too rich of a recipe even for me, I give this 2 stars....or even 1. item not reviewed by moderator and published
This is a staple in our house. I use a box of frozen spinach and squeeze all the water out. Sometimes I put in some canned mushrooms. It does take longer to bake than recipe says. item not reviewed by moderator and published
This tasted fantastic! I definitely agree with reviewers that you should cover the quiche with aluminum foil for the first half of cooking time. Otherwise, the cheese will burn very quickly. (Unfortunately, I did not have time to read the reviews before I cooked it, and my cheese burned after only being half way cooked. Do not pour all the egg mixture into the quiche, because it will overflow while it cooks. One reviewer, who had the same problem, had suggested reducing the amount to 4 eggs and 1 cup heavy cream, which I will definitely do next time. Cooking time took 15 minutes longer than suggested, but I had two quiches in the oven at the same time. I made one bacon spinach quiche and one sausage spinach quiche. Even with the burned cheese, they both tasted delicious. item not reviewed by moderator and published
The first time I made it, I found it a little too rich. I like the flavors but, made some changes when I made it again. I used less bacon, more spinach and less of the egg mixture. I rendered 4 slices of bacon for the bottom layer. I used a small package of frozen spinach thawed and squeezed dry. I did use the same amount of cheese (I love me some cheese but, gruyere instead of swiss. I only used 4 eggs and 1 cup of cream for the egg mixture. These proportions kept the crust from being soggy and made the dish not quite so rich. item not reviewed by moderator and published
It took 75 min for my quiche to completely set, which then caused the top to brown very dark. Considering the high calorie content, the taste was just okay, not really worth it. I will not make this recipe again. item not reviewed by moderator and published
I used a square baking dish (9 x 9, and used a homemade crust that I brought up the sides. I laid down 4 squares of sliced swiss cheese (this helps keep the crust from getting soggy. I mixed the eggs with 1 cup of half and half, as other reviewers have suggested. I wilted the spinach in a scant bit of olive oil with 1 clove of crushed garlic. I very slightly salted the wilted spinach. After browning the bacon, I removed all but a few tsp. of the grease and sauteed 1/2 finely chopped onion. When I added the salt and pepper, I added a few shakes of garlic powder and added 1/4 cup Parm/Romano blend cheese. I mixed everything together and poured half the spinach bacon mixture over the slices of Swiss cheese. Then I added four more slices and added the other half of the spinach mixture. I found that the quiche took a bit longer than 40 minutes, but the results were worth the extra wait. The quiche was flavorful and something I will make again. Thanks, Paula! item not reviewed by moderator and published
I used this recipe for my first ever quiche. Made it for a group of friends and they loved it and my husband loved the leftovers. I doubled the recipe and put it in a 13x9 pan. I used half bacon and half italian sausage. I had to add on an additional 15 mins at 425 to get the middle fully cooked but it turned out great. I loved the fluffy consistency. I served it with salsa and it seemed to really complement the quiche. I bet you can add whatever toppings in the middle you want to. item not reviewed by moderator and published
Light and Fluffy. A beautiful dish to share with friends and family. item not reviewed by moderator and published
Found something the whole family llikes!! This quiche was delicious. I used half &amp; half instead of heavy cream and frozen spinach. Came out perfect. Thanks, Paula Deen! item not reviewed by moderator and published
This quiche is AWESOME!! I made this for my husband and me one night, and it was delicious and so easy. My husband loved it so much he ate up all the leftovers for breakfast the next few mornings! I decided to not add the chopped spinach since my husband and I aren't big spinach fans, and it still turned out great!! Thanks, Paula Deen!! I have loved all your recipes!! item not reviewed by moderator and published
Fabulous! I tweaked it a little bit, but only because I like to lighten things up a little and using what I had on hand. I substituted light sour cream and almond milk for the heavy cream. Other than that - perfectamundo! I'm going to hold onto this for my go-to quiche recipe! item not reviewed by moderator and published
Awesome dish. Minor tweak: Maybe this goes without saying, but when wilting the spinach I sautéed it with maybe a little less than a tablespoon of minced garlic. Very good. Can't wait to make this again. Also, the brand of pie crust I purchased for this didn't get as crunchy as I'd have liked it, so maybe par baking the crust for a few minutes would help. item not reviewed by moderator and published
This was sooo yummy! Will definitely make this again! item not reviewed by moderator and published
My family loved this dish! It turned out beautifully and with a salad makes a wonderful brunch menu. A keeper. item not reviewed by moderator and published
i am "healthy meal" thanh your post. item not reviewed by moderator and published
This is a great basic recipe for a quiche. I come back to it time and time again. Tonight I made quiche for dinner with 5 XL eggs (all I had, and 1 1/2c of half and half. It was perfect. Used ham, cheese, sautéed broccoli and spinach and onion, my 4 and 5 yo girls devoured it and got great review from my husband! I never write reviews but if you are a beginner at quiche, look no further for the basics and customize your masterpiece!! item not reviewed by moderator and published
I am not know to be a very good cook but my family loves this. I actually get requests from visitors for this dish. This is really easy and has become a staple in my household. Sometimes I substitute ham and sometimes I add zucchinni (all very good. item not reviewed by moderator and published
The taste of this is delicious! I've never made a quiche before and this was super easy to make. I love the spinach, bacon, and swiss together. After a 40 minute cook time it was still runny in the middle. I would definitely cut back on the cream a bit and cover with foil for the 25 minutes then bake for another 25 to 30 minutes to get the right consistency. I feel confident to use this as a base and play with different combos of ingredients. Thanks Paula Deen! item not reviewed by moderator and published
Big hit at a football brunch. Scaled recipe back a bit, only used 1 cup cream and 1/2 lb maple bacon, and it made one full quiche. Also added some garlic powder and onion salt - big plus. Super easy, can't wait to make it again! item not reviewed by moderator and published
this is a wonderful, light and easy quiche! i added green onions and will play with other ingredients in the future item not reviewed by moderator and published
I love this recipe. It is my go to every time I make quiche because it's simple and my family loves it. Another option to spinach is broccoli. I sear my raw broccoli and onion a cast iron skillet until crispy soft and use that. It's so good. I also use 2% milk instead of cream. item not reviewed by moderator and published
This was awesome! I did not have fresh spinach so I used frozen (well drained and it worked out great. item not reviewed by moderator and published
Love this recipe! I follow the directions to a tee and it turns out perfectly every time! item not reviewed by moderator and published
Great and easy recipe. It's always gone when I take it to a luncheon! Also love the hash brown quiche and they can sort of be mixed and matched as far as ingredients. I find I can also make them in a square or rectangular baking dish and then cut them into small bite-sized pieces for a wonderful quick appetizer. item not reviewed by moderator and published
I love this recipe. You really can't go wrong! In effort to lighten it up today, I used egg beaters and half n half. I didn't expect great results, but it was surprisingly a good substitute. I would recommend. I am confident in this recipe enough to tailor it. I've added onions before, and I'm sure mushrooms would be great as well! item not reviewed by moderator and published
Yuuuummmmmmmy! I pre baked a frozen deep dish pie shell, used a combo of sharp cheddar and pepper jack, and tore the spinach into smaller bits before placing in the shell. It was phenomenal! Made it for a staff brunch, and it was quickly devoured! Did not alter the eggs, cream, or cooking time, and it turned out perfect! item not reviewed by moderator and published
Love it! Have been making it now for over a year. I made two modifications from the recipe. One was using Mozzarella cheese instead of Swiss. It was just because I didn't have any Swiss cheese at the time. The other was I used Maple Bacon, again it was what I had at the time. Not sure if these changes made it taste better than the original but this one just melts in your mouth. I want to eat the whole quiche myself! It's so great that my friends regularly request it. item not reviewed by moderator and published
Yuck, 6 eggs was way too much and makes the product taste like seawater, especially if Swiss is used(gruyere is creamier and probably better when combined with so few ingredients.. Onions would've made the spinach taste much less awkward in the quiche. I make quiches often and this is the first recipe for quiche I've ever disliked. item not reviewed by moderator and published
It worked perfectly and it tasted so good I immeadiately made another one once the first was devoured. Awesome recipe. item not reviewed by moderator and published
Excellent tasting quiche!! I think it's as good or better than what I buy at Marie Callendar's! item not reviewed by moderator and published
This was the first time to ever make quiche and thought it turned out great. I used 1/2 and 1/2 insteard of heavy cream to cut the fat and calories. My family eat a lot of fresh spinach and I was excited to find a breatfast recipe with fresh spinach. My 10 y/o son did not like at all and he is not my picky eater. My husband and I like it but not sure I would make again. item not reviewed by moderator and published
The very best Spinach and Bacon Quiche I've ever made and my husband totally agrees. I'll never use another box of frozen spinach!! Thanks for a wonderful recipe and no, I didn't change one thing about the recipe. 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
Try lowering the temp and cooking longer item not reviewed by moderator and published
350*, wrap outer edge of crust in tin foil when brown, continue to bake 10 more min. item not reviewed by moderator and published
Check to see if your oven temp is registering accurately. You can buy cheap oven thermometers at most grocery stores. item not reviewed by moderator and published
I would lower the temp to 350 degrees and cook a little longer. 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 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! item not reviewed by moderator and published
I should have said to cook at 350 degrees for 45 minutes! item not reviewed by moderator and published
If you have a bad heart, you should avoid this recipe....period. item not reviewed by moderator and published
Agreed. Avoid all of Paula's recipes. item not reviewed by moderator and published
I'm using the store bought Pillsbury Dough quiche, not the pre-baked frozen pie crust like in paula's video. HELP…THANK YOU :) item not reviewed by moderator and published
I use the Pillsbury dough and have never had this come out soggy. I pre-cook the spinach and make sure to drain it really well to get out all of the water - not sure if you already did that or not. I also substitute half and half for the cream. I used it with skim milk once and it came out a bit soggy, but not bad. I just pour all of the ingredients into the uncooked pie crust and bake. Good luck! item not reviewed by moderator and published
I also use a cermaic pie pan item not reviewed by moderator and published
once you've placed your crust in the pan, brush with egg whites before pouring/placing your filling- keeps crust from getting soggy! item not reviewed by moderator and published
With only 1 star, I guess you did not like it? Why did you make it if you knew it was not healthy? Did it just dawn on you after you tried one slice or did someone else make it for you and you were just being nice and had to try it so as not to be rude? I'm confused! item not reviewed by moderator and published
I guess our ovens all cook different. When I bake this recipe, it only has to cook for 35 minutes. I use the whole pound of bacon too! item not reviewed by moderator and published
Thanks for this review, it was helpful item not reviewed by moderator and published

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