Bacon and Spinach Quiche Recipe
Use this quiche recipe as a base for making any quiche. Feel free to get creative with the mix-ins, but don't use too many (I wouldn't go beyond three).
Ingredients
- 1 pie crust store bought, thawed
- 4 eggs
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup bacon cooked and crumbled
- 1 1/2 cups spinach fresh
- 1 cup cheese shredded, plus more for serving/topping before baking - I used sharp cheddar and fontina, but feel free to use what you love.
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Heat oven to 375F. Place a piece of parchment paper on the thawed pie crust and weigh down with pie weights (or small oven-safe utensil - I used a small skillet). Bake for 15 minutes. Remove parchment and weights and poke holes all over the bottom of the crust with a fork. Bake for another 6 minutes or until the crust begins to turn golden.
- Reduce oven heat to 350F. Combine eggs, heavy cream, milk, salt and pepper in the bowl of a stand mixer and mix on high for one minute.
- Stir in cheese, crumbled bacon and spinach.
- Carefully pour quiche mixture into partially baked pie crust. Top with more grated cheese (optional).
- Bake quiche for 45-50 minutes, or until quiche is set and no longer jiggly and crust is crisp and golden. Allow to cool for 10 minutes before serving.
- Slice quiche into 4 even pieces and serve.
