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Bacon, Spinach & Swiss Quiche

Close up of a quiche made from spinach, egg and bacon

Quiche is such a workhorse of a dish, right? It’s easy and delicious, it’s budget-friendly, you can serve it for any meal of the day, and you can throw in pretty much whatever you have on hand and still end up with a great result. It’s got plenty of protein, and there’s just no limit to the ingredient combinations that work well in this dish.

Homemade Spinach and Bacon Egg Quiche

While there’s something to be said for the more adventurous quiche combinations (peppers and goat cheese, anyone?), it’s hard to stray from a classic such as this. Bacon, spinach, and Swiss cheese always satisfies, and that’s why this is our go-to quiche recipe.

Homemade Spinach and Bacon Egg Quiche

You can make your own crust if you feel so inclined, but quiche is one dish that lends itself well to a pre-bought shortcut. Since the crust isn’t really the star of the show when it comes to quiche, no one will notice (or care) if you’re using a store-bought crust. Promise.

Homemade Spinach and Bacon Egg Quiche

You want to bake your quiche until the jiggle has gone out of the custard. It will set up a little bit as it cools and you can serve it warm, room temp, or even chilled straight out of the fridge!

Bacon and Spinach Quiche

(makes 8 servings)

    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:

      1. Preheat the oven to 375 degrees F.

        2. Combine the eggs, cream, salt, and pepper in a food processor or blender.

          3. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top.

            4. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.

Recipe adapted from The Food Network.

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