Spinach Bacon Quiche
"This versatile dish fits nicely into a menu for brunch or supper," informs Lois Sundheim of Fairview, Montana. Her colorful pie slices easily.
Ingredients
- 4 eggs
- 2 cups milk
- 1-1/4 cups shredded cheddar cheese, divided
- 1/4 cup finely chopped onion
- 4 bacon strips, cooked and crumbled
- 1/2 teaspoon salt
- 1/2 teaspoon ground mustard
- 1/4 teaspoon paprika
- 1 package (10 ounces) frozen chopped spinach, cooked and drained
- 1 unbaked pastry shell (9 inches)
Directions
- 1. In a large bowl, beat eggs; whisk in milk, 1 cup cheese, onion, bacon, salt, mustard and paprika. Add spinach. Pour into pie shell. Sprinkle with the remaining cheese. Bake at 400° for 40 minutes or until a knife inserted halfway between the center and the edge comes out clean.
Nutrition Facts
1 slice: 383 calories, 24g fat (12g saturated fat), 188mg cholesterol, 656mg sodium, 25g carbohydrate (6g sugars, 2g fiber), 16g protein.
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Reviews
Average Rating:Too runny even after squeezing spinach dry. Will try less milk and add parmesan cheese next time. Good flavor though!
I use fat-free half and half - makes it a little richer. also, for those who ended up with a soupy mixture that didn't set, the recipe says to cook & drain - i thaw in the micro 3 min and dran, but then you must squeeze it until almost dry. makes a big diffence!
I sauteed the onion and some fresh spinach leaves in the leftover bacon grease, so that lovely smokey flavor went all through the quiche. Also, backed off on the milk to 1 cup and I'm glad I did it or would have overflowed the pie crust. Will definitely make again.
GREAT ALTERNATIVE FOR BREAKFAST OR BRUNCH AND MAYBE LIGHT EVENING SUPPER.
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.
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.
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!
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!
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.
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.