Spinach Bacon Quiche

Rich creamy quiche filled with spinach and bacon in every bite. This spinach bacon quiche is easy to make, delicious, and great as leftovers.

Can we talk about brunch for a sec?

I don’t know what it is about brunch that I am so in love with. Maybe it’s because most of the time, brunch is reserved for weekends. It’s when you can sit down with family and friends and enjoy a meal leisurely. Maybe it’s because brunch is often served with mimosas and Bloody Mary’s.

Whatever it is, brunch has almost always been my favorite meal of the day. One that I don’t get to enjoy often enough. And maybe that’s why I love it as much as I do.

So of course, whenever there’s an excuse to have brunch, I totally take it.

Mother’s Day is this upcoming Sunday. So it’s time to start planning if you haven’t already. Will you be taking your mom out for brunch or will you be hosting a brunch bar right at home?

And if you need an idea for brunch at home, or a dish to bring as part of a potluck brunch, this spinach bacon quiche is one of my favorites. I love quiche, mostly because it’s so easy to make and there is almost always extra that I can freeze for another meal. Generally, quiche can feed 4-6 people, depending on how much someone can eat. I personally need two slices to be satisfied. Sometimes more. Lol.

This spinach bacon quiche is soo deliciously rich and creamy. The egg is so custardy. And every single bite is filled with fresh spinach and crispy bacon. It’s almost impossible to stop after one bite. Plus, you can have it for breakfast, lunch, or dinner, and freeze the leftovers for a quick meal later on.

Preheat the oven to 350F.

Place the pie crust in the pie dish and crimp the edges as desired. Place the pie crust in the pie dish in the fridge while prepping the filling.

In a small skillet, add olive oil over low to medium heat. After about a minute, cook minced garlic until aromatic, then add spinach leaves. Cook the spinach leaves until just wilted. Remove the spinach from heat and use a towel to pat the spinach dry. If the spinach is wet, the quiche will be soggy. So you want to pat the spinach as dry as possible.

In a large mixing bowl, beat together eggs, whole milk, heavy cream, shredded mozzarella cheese, salt, and pepper until completely combined. Whisk in torn up bacon and spinach.

Pour the egg mixture into the pie crust. Top with parmesan cheese.

I like to brush the crust with eggwash so that it would brown evenly. To make the eggwash, whisk together egg and a tablespoon of milk.

Bake the quiche until the center is set, about 45-50 minutes. Cover the quiche with foil after 35 minutes to prevent the quiche from over browning. Allow the quiche to cool for about 20 minutes before slicing and serving.

Serve this spinach bacon quiche warm.

Enjoy!

Spinach Bacon Quiche

 

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Prep time

15 mins

Cook time

50 mins

Total time

1 hour 5 mins

 

Rich creamy quiche filled with spinach and bacon in every bite. This spinach bacon quiche is easy to make, delicious, and great as leftovers.

Author: Andrea Giang

Recipe type: Breakfast

Serves: 8 slices

Ingredients

• 1 pie crust
• 1 tablespoon olive oil
• 2 cloves of garlic, minced
• 5 ounces of fresh baby spinach
• 4 large eggs
• ½ cup whole milk
• ½ cup heavy cream
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 cup shredded mozzarella cheese
• 4 slices of cooked bacon, torn up
• ¼ cup parmesan cheese

Eggwash

• 1 large egg
• 1 tablespoon milk

Directions:

1. Preheat the oven to 350F.
2. Place the pie crust in the pie dish and crimp the edges as desired. Place the pie crust in the pie dish in the fridge while prepping the filling.
3. In a small skillet, add olive oil over low to medium heat. After about a minute, cook minced garlic until aromatic, then add spinach leaves. Cook the spinach leaves until just wilted. Remove the spinach from heat and use a towel to pat the spinach dry.
4. In a large mixing bowl, beat together eggs, whole milk, heavy cream, shredded mozzarella cheese, salt, and pepper until completely combined. Whisk in torn up bacon and spinach.
5. Pour the egg mixture into the pie crust. Top with parmesan cheese.
6. Whisk together egg and a tablespoon of milk. Brush the crust with eggwash so that it would brown evenly.
7. Bake the quiche until the center is set, about 45-50 minutes. Cover the quiche with foil after 35 minutes to prevent the quiche from over browning. Allow the quiche to cool for about 20 minutes before slicing and serving.
8. Serve this spinach bacon quiche warm.

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