Spinach and Bacon Quiche

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Paula, you made a quiche hater, into a quiche lover. I used to not like quiche until this. I love this quiche. We tried it with brocolli also and that was good.

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O my, Paula, you make even a humble quiche something special to celebrate. You go girl! Your recipe cuts to the core of simplicity, and love the store bought crust; somehow for quiche it's as good as homemade, the sweetness of it or something. Wish I could share a slice with you!

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Fantastic as is. I doubled and made 2. One was per her instructions and on with 1/2 & 1/2 and cheddar rather than Swiss. Both very yummy. I will probably try to sneak some onions in next time. The great thing about this recipe is it is versatile.

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I scratched the meat and added the following to the spinach: onions, thinly sliced mushrooms, diced zucchini, cherry tomatoes (quartered. I cooked all the veggies down until they were slightly soft and then drained them to get out excess water. Used Tony Chachere's seasoning instead of salt/pepper. Cooked at 375 for 45 mins... then reduced heat to 325 and cooked for 20 minutes (I ended up cooking two at the same time. Turned out delicious!

***I definitely think this recipe called for too much cream so I reduced it to one cup and added an extra egg.

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Very successful! I used 1/2 lb. of meatier Kansas City bacon and it was plenty. I also had a small amount of lightly steamed spinach that I used rather than the raw baby spinach. I added some lightly sauteed red pepper (small cubes and some thinly sliced scallions. I used Gruyere cheese, which I forgot to put in the crust before the egg mixture! I sprinkled it on top and tried to work it in. It ended up making a nice and tasty surface on the quiche. I was extremely pleased with the results!

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Delicious! The eggs were nice and fluffy most likely due to the blending. However the mixture was a little too much and not all of it fit. I also used a little less chesse and mixed in some sauteed onions. I would definitely use this recipe again and continue to make my own tweaks.

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Excellent recipe! The quiche puffed up so nicely. I substituted ham for the bacon as I needed had some ham to use up.

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I had some fresh spinach I needed to get rid of, and decided I could use it with eggs. I found this recipe and gave it a try. I made a few modifications though, using half and half instead of cream, and cheddar cheese instead of Swiss (my family HATES the taste of Swiss. I added chopped tomatoes and I love the idea of adding mushrooms. It turned out really well. The eggs were so smooth and velvety, and the bacon added an amazing smokiness and saltiness to the dish. FANTASTIC!! Even my 3 kids (10, 9, and 6 loved it!

The base of the Quiche recipe can be used fro any filling!! This is my go to recipe now!! I have made it with Broccoli and cheddar, Ham and mushroom, Sausage and peppers, and of course Bacon and spinach.

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Yea, this is a fantastic fluffy and tasty dish. We had it for dinner tonight to celebrate first of the month (August. Why? Just because. My husband LOVES bacon, had a Marie Calendar Pastry Deep Dish Crust in the freezer so had to defrost it before putting in the filling and baking. Substituted Cheddar Cheese for Swiss Cheese as that's what we had in the fridge I have to make some more next week! It's great for dinner, lunch, and breakfast because it has all the elements of starch, veggie, and meat. LOVED IT! :

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I absolutely love this recipe! I have made it several times and it never fails to impress. It's so tasty and couldn't be easier. Highly recommend this recipe- ENJOY!