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Spinach and Bacon Quiche

This spinach bacon quiche is the best-tasting quiche I have had in years. A friend of mine made this, and I just had to have the recipe. Great for brunch or for a light dinner with a cup of soup.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast
Cuisine French
Servings 8 people
Calories 3722 kcal

Equipment

  • 1 Large Skillet For cooking bacon
  • 1 9-inch Pie Dish For baking the quiche
  • 1 Large Mixing Bowl For whisking egg mixture
  • 1 Whisk To combine egg custard ingredients
  • 1 Chef's Knife and Cutting Board For chopping bacon and green onion

Ingredients
  

Main

  • ¾ pound sliced bacon
  • 1 9 inch single refrigerated pie crust
  • 6 large eggs beaten
  • 1 ½ cups heavy cream
  • 5 dashes hot pepper sauce or to taste
  • 2 dashes Worcestershire sauce
  • salt and ground black pepper to taste
  • 1 10 ounce package frozen chopped spinach - thawed, drained and squeezed dry
  • 1 ½ cups shredded Cheddar cheese
  • ½ cup chopped green onion
  • ¼ cup grated Parmesan cheese

Instructions
 

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate. Chop when cool.
  • Fit pie crust into a 9-inch pie dish and set aside.
  • Whisk eggs, cream, hot pepper sauce, Worcestershire sauce, salt, and pepper together in a bowl.
  • Spread spinach over the bottom of pie crust. Top with bacon, Cheddar cheese, and green onion; pour in egg mixture and sprinkle with Parmesan cheese.
  • Bake quiche in the preheated oven until the top is lightly puffed and browned, and a knife inserted into the center of the quiche comes out clean, 35 to 45 minutes.

Notes

1. **Spinach Preparation:** It is crucial to thoroughly drain and squeeze out all excess moisture from the thawed spinach. Any residual water will dilute the custard, leading to a watery, soggy quiche. Use a clean kitchen towel or cheesecloth for best results.2. **Crispy Bacon:** Ensure the bacon is cooked until very crispy, then drain it well. This prevents a greasy quiche and adds a pleasant textural contrast.3. **Crust Protection:** For a truly professional quiche, consider blind baking (par-baking) the pie crust for 10-15 minutes before adding the filling. This prevents a 'soggy bottom' by setting the crust structure.4. **Flavor Enhancement:** A small pinch of freshly grated nutmeg can elevate the flavor of the egg custard, a classic addition to many quiche recipes.5. **Doneness Test:** When checking for doneness, ensure the knife comes out completely clean. If there's any wet custard, bake for a few more minutes. A slight wobble in the center is acceptable, as it will continue to cook and set as it cools.