Spinach Bacon Cheddar Quiche
This is the perfect quiche to impress your guests for a weekend brunch!
Ingredients
- 1 9-inch pie crust
- 6 ounces baby spinach
- 7 strips thick cut bacon chopped
- 1 cup sharp cheddar and white cheddar shredded
- 1 small onion chopped
- 3 garlic cloves minced
- 5 large eggs
- 1 1/4 cup milk
- olive oil
- 1 pinch nutmeg
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
Prep
- Preheat the oven to 400 degrees Fahrenheit.
- Line the pie dish with all-butter pie crust and crimp. Using a fork, prick the bottom of the crust a few times to prevent any puffing when baked.
- Blind bake the crust using pie weights according to your pie crust baking instructions. The crust should be golden brown in color. Set the baked crust aside for assembly.
- Lightly grease a pan with olive oil. Add the chopped onion and cook until softened. Add the minced garlic and cook until it is golden in color.
- Add the baby spinach into the pan and cook until the spinach has wilted and cooked thoroughly. Remove the pan from heat once the moisture from the spinach has fully evaporated.
- Cook the bacon in the pan until browned. Remove and pat the excess fat off with a paper towel. Chop bacon into bite sized pieces.
- In a bowl, mix the spinach, garlic, and onion mixture with the chopped bacon. Set aside.
- In a separate bowl, whisk eggs, milk, salt, pepper, and nutmeg together. Set aside.
Assembly
- Place half of the bacon and spinach mixture into the dish. Top the mixture off with half of the shredded cheddar.
- Add a second layer with the rest of the bacon and spinach mixture. Layer the remaining half of the shredded cheddar on top.
- Pour the egg mixture on top.
Bake
- Reduce the temperature to 375 degrees. Cover the quiche with a tin foil covering and place it in the oven.
- Cook the quiche for 45-50 minutes until the filling has completely set.
Serve
- Allow for the quiche to cool for at least 15 minutes before serving.