Spinach and Bacon Quiche

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I also turned the heat down to 325 degrees so my crust won't burn. I used home style biscuit for my crust. I simply sprayed my glass round dish w/ non stick spray, flattened each biscuit and formed my own crust up and around the edges and thin on the bottom. I used pre-washed spinach, sausage bits, provolone, diced green onions, and mushrooms. Also, I used half and half instead of heavy cream. It comes out fluffy than if heavy cream is used. The instructions also gave me left overs but enough to make 8 mini quiche for my husband to nibble on while he watches basketball! Great recipe!

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I use half and half instead of heavy cream and it turns out perfect

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i love this quiche i have made it many, many times. sometimes i add artichokes. the only downside to this recipe is that it makes a double portion, so i add an extra egg and an extra splash of half and half and i have two amazing quiches!

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The general concept - quick, easy, delicious. I added mushrooms because I thought it would be good and it was. I thought the measurements were off, though. The 6 eggs and 1 1/2 cups of heavy cream in a blender gave me 6 cups of liquid. That was plenty to fit TWO frozen deep dish pie crusts. I also cooked it at a lower temp, 325, for a little longer to avoid the crust burning. I find that quiches always need longer. So I ended up with 2 instead of 1 which is fine because now I can just pop a slice in the oven for a few minutes and have a delicious meal ready to go.

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Great starter for adaptations! I used a 10 in scalloped quiche pan. Used kale from an organic CSA basket ( needed new things to use this super food with- washed and pulled stems like with collard preparation. Prob about 3 cups wilted/ drained. Added 8 oz sauted mushrooms, 1 sliced caramelized onion, cut bacon back to 8 oz, shredded an 8 oz block Swiss, added 1 extra egg and used 1/2 and 1/2 instead of cream, and added a cup of shredded Gruyere cheese( had on hand. I pre baked crust as advised in prior reviews for 7 min. Assembled as instructed and baked 45 min. Super yummy.. Sorry I recently was introduced to kale, not the kind used for garnish ( Russian something or other species and have enjoyed replacing vegetables and spinach to use the vast quantities during the winter months. We found a new love!Who knew?! Thanks Paula for your great home cooked meals! Food network didn't have a recipe for kale quiche.

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I made for a brunch and this was a big hit. No leftovers remained. Quick, easy and delicious. I will definitely be making this again especially for the weekend.

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There was so much heavy cream that it seemed to take forever for the eggs to set, to the point that after almost an hour in the oven I actually had to test the temperature with a thermometer to make sure that the creamy egg mixture was safe to eat, and you can definitely get away with less than a full pound of bacon. I will not be making this again.

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I loved this so much I decided to change up the spinch and bacon and put in bell peppers and sausage instead.

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I absolutely love this quiche! I like to cook, but I am not ready to throw down in the kitchen when I get up : This recipe is super fast and easy. I love how pretty it turns out!
Next time I have weekenders I will be making this.

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Never been a big fan of quiche, but this recipe has changed my mind. I doubled this recipe with 9 eggs and 2 cups of cream and made two pies. Was skeptical of this recipe when I made this for my in-laws visiting. But when they had second and third helpings, I knew this was a winner. Thank God I made 2! Will be making this recipe for years to come.