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"This versatile dish fits nicely into a menu for brunch or supper," informs Lois Sundheim of Fairview, Montana. Her colorful pie slices easily.
Nutritional Facts 1 serving (1 slice) equals 383 calories, 24 g fat (12 g saturated fat), 188 mg cholesterol, 656 mg sodium, 25 g carbohydrate, 2 g fiber, 16 g protein.
Originally published as Spinach Bacon Quiche in Taste of Home April/May 1995, p17
Sparkling Wine
Enjoy this recipe with a sparkling wine.
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Reviewed on Nov. 12, 2012 by gr8labs
What a disappointment. First, it would not fit in my 9" pie crust. I ended up throwing out the crust and putting the mixture in a deep dish 10" pie plate with the hopes I could turn it into a crustless quiche. The middle never did set. (I did drain and press out the spinach). Ended up having to call for pizza delivery.
Reviewed on Nov. 01, 2012 by tinkrbell
I have not tried this particular recipe for Spinach Bacon Quiche, but my recipe is similar to this one. It sounds to me that some of the reviewers did not understand the importance of draining the spinach. To get out all of the extra moisture from the spinach you need to put it in a cheesecloth and squeeze out as much liquid as possible. I have a vegetable saver bag that I got in the produce department (it is washable) I put my spinach in that and when I am finished squeezing, the spinach ends up in a ball with no liquid in it. I usually double my spinach; keeping the rest of the ingredients the same. Mixed together it makes the perfect size portion for the pie crust. The things that I have never put into a spinach quiche is the ground mustard or paprika. I have added the nutmeg as suggested by another review that I had read. I am going to fix this for dinner tonight. I will post again to let you know how it turns out for me. Wish me luck!
Reviewed on Oct. 01, 2012 by ivypoet
I used frozen spinach and the whole thing turned out watery. Definitely not the quiche texture and even with a cup of cheese, I still felt like I couldn't taste it. Disappointed.
Reviewed on Sep. 18, 2012 by RainyDayMom
This recipe was a disappointment! The mixture was overflowing my 9"deep dish pie crust. It was so runny and soupy that even after baking it for a hour at 400 degrees it still wasn't completely set in the middle. This did not please my hungry family.Please retest this recipe because the milk mixture is not right and the frozen spinach amount is way too much!
This recipe was a disappointment! The mixture was overflowing my 9"deep dish pie crust. It was so runny and soupy that even after baking it for a hour at 400 degrees it still wasn't completely set in the middle. This did not please my hungry family.
Please retest this recipe because the milk mixture is not right and the frozen spinach amount is way too much!
Reviewed on May. 03, 2012 by RedRain
Only used 1-1/2 cups milk, added 1/4 teas. of cayenne, pre-baked the pie crust. Yum! Note: Spinach must be dry! Squeeze out the liquid in a triple layered paper towel. If you simply drain spinach, you have a soggy mess!
Reviewed on Jul. 30, 2011 by stephanie105
This recipe makes way too much filling for a 9 inch pastry shell. Even after I had to throw away about a half cup of the mixture, it was still overflowing and made a gigantic mess. It hasn't finished cooking yet, but I won't make it again due to the mess. Perhaps if only half the spinach was used it would be better.
Reviewed on Apr. 21, 2011 by AutumnHills
It's even better with fresh leaves of spinach added to the eggs and cheese mixture. The tender leaves cook while the quiche sets up. Another tip? If your pie plate is bigger (or smaller) than a standard pie plate, just use 1 egg for every 1/2 cup milk, half and half, or cream and you can increase the amount of filling so it fills your pieplate. I used an empty pieplate and filled it with water to judge how much filling it would take.
Reviewed on Jan. 14, 2011 by reginamurray
Best Quiche Recipe!! Easy to make, individuals who have had it requested recipe, received alot of comments!
Reviewed on May. 30, 2009 by leslie59
Recipe called for 4 eggs to 2 cups of milk.
Reviewed on Apr. 19, 2009 by kclvt
I made this for brunch this morning and it would not cook. Is the 2 cups of milk for 2 eggs and no flour right? It tasted okay but was runny and would not set up. I baked for an hour and then set temp to 425 for another 15.....Any comments?
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