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BACON SPINACH QUICHE

June 11, 2021 by Sarah Baade Leave a Comment

Brunch

Let’s talk favorite meals. I love any meal gathered with good friends and family. Most of my favorite dishes are home cooked recipes from my family. More specifically, most of these favorite recipes are for dinner. And yet, I have to admit that my favorite meal is actually brunch. I know, everyone loves brunch… but hear me out. I’ve never been much of a breakfast eater. Even as a young child, I just wasn’t hungry first thing in the morning. Give me a couple of hours to wake up and get going for the day and then I’m more than happy to grab a snack or a full on meal. The other thing I love about brunch is that you get to combine breakfast foods, salads, sweet pastries, and even savory casseroles. You can essentially mix and match all of your favorite recipes into one big, beautiful meal. For me, the centerpiece of brunch is almost always quiche. So, today I’m giving you my Bacon Spinach Quiche recipe.

Pan of quiche with a fork next to it.

No Shame

Let me start by talking about crust. I will never EVER shame anyone for buying a pre-made crust. In fact, that is exactly what this Bacon Spinach Quiche calls for. Do you have pre-made, homemade crust in your freezer? Fantastic! Put that dough to good use here! Personally, I have a love hate relationship with homemade pie dough. I love the taste, I hate making it myself. So for this recipe, I used a store bought, deep dish, frozen pie crust. I always blind bake (some folks call it pre-bake) the crust so as to avoid having a soggy bottom. The filling is exactly as the name says, bacon and spinach along with some cheese. Yes, you’re reading the recipe correctly, I use a blender to mix the eggs and cream. I’ve found that it gives the quiche a lighter texture compared to whisking it by hand. However, if you don’t own a blender, feel free to bust out the whisk and work it until the mixture starts to get frothy. Whatever crust you use or regardless of how you mix the eggs, I know you’re going to enjoy this Bacon Spinach Quiche.

Slice of quiche on a plate below a pan of the rest of the quiche.
Pan of quiche with a slice cut out of it.

Bacon Spinach Quiche

Sarah Baade
This rich and hearty bacon spinach quiche is the perfect centerpiece for any brunch gathering.
Print Recipe Pin Recipe
Course Breakfast, Brunch
Servings 6 Servings

Ingredients
  

  • 1 9" pre-made, deep dish pie crust, (thawed if frozen)
  • 4 slices bacon, chopped into ½" pieces
  • 1 shallot, diced
  • 6 oz baby spinach, roughly chopped
  • ½ cup shredded gruyere cheese
  • ¼ cup shredded Romano cheese
  • 5 large eggs
  • 1 cup half & half
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground black pepper

Instructions
 

  • Preheat oven to 400°F.
  • If not already in a tin, place pie crust in a deep 9" pie dish. Pierce several holes in the crust with a fork along the bottom and sides.
  • Place a layer of parchment paper over pie crust and fill with dry beans or pie weights. Place on a sheet pan and bake for 10 minutes. Remove from oven, remove beans and parchment paper, and let cool as you prepare remaining ingredients.
  • Reduce oven temperature to 350°F.
  • In a large skillet, cook bacon over medium heat until fully cooked. Remove bacon and excess grease from pan.
  • Add shallot and spinach to skillet and cook until spinach is wilted.
  • Add bacon back into the skillet and stir in with spinach. Remove from heat.
  • In a bowl, combine gruyere and Romano cheeses.
  • Place half of the spinach mixture into the pie crust followed by half of the cheese. Repeat with remaining spinach and cheese mixtures.
  • In a blender, mix eggs, half & half, salt, nutmeg, and pepper. Pour into pie crust over spinach and cheese.
  • Bake 25 minutes or until center of quiche is set.
Keyword Bacon, Bacon Spinach Quiche, Quiche, Savory Spinach Turnovers

Looking for more brunch ideas?

Blueberry Muffins with Streusel Topping

Orange Spiced Monkey Bread

Rainbow Fruit Salad

Filed Under: Uncategorized Tagged With: Bacon, Bacon Spinach Quiche, breakfast, Breakfast Recipe, Brunch, Brunch Recipe, Homemade Quiche, Quiche, spinach

Savory Spinach Turnovers

July 15, 2018 by Sarah Baade 5 Comments

Savory Spinach Turnovers - Slice Of Honey Blog

Is there actually a better meal out there than brunch? The combination of savory and sweet breakfast items plus lunch is arguably perfect. It is also the only time adding a little booze to your diet before noon is not just acceptable but encouraged. Hello mimosas and bloody Marys! Next month I will be helping to host a baby shower with brunch so I’ve had all sorts of ideas running through my head. The hardest part of menu planning will be narrowing down our options.

Savory Spinach Turnovers - Slice Of Honey Blog

I can’t quite decide what I like best about this recipe. It is incredibly easy to make with just 8 ingredients. But the bonus is that it would be great served at a brunch or as a grab and go option on a busy morning. I actually made these on a weeknight and then brought them to the office the next morning to share. My co-workers happily grabbed one to take back to their desks as a mid-morning pick me up.

Savory Spinach Turnovers - Slice Of Honey Blog
Savory Spinach Turnovers - Slice Of Honey Blog

Savory Spinach Turnovers

Sarah Baade
Print Recipe Pin Recipe
Course Breakfast, Brunch, Side Dish, Snack
Servings 8 turnovers

Ingredients
  

  • 10oz frozen, chopped spinach (thawed)
  • 1/2 cup ricotta cheese
  • 1/4 cup shredded mozzarella cheese
  • 1/2 teaspoon minced garlic
  • 2 Tablespoons shallots, chopped
  • 1/4 teaspoon salt
  • 2 sheets ready to bake puff pastry, thawed
  • 1 egg, beaten

Instructions
 

  • Preheat oven to 400°F and line a baking sheet with parchment paper.
  • Drain spinach of any excess water. In a medium bowl, stir together spinach, ricotta cheese, mozzarella cheese, garlic, shallot and salt.
  • Unfold sheets of puff pastry. Cut each sheet into four equal squares. Place 2 Tablespoons of spinach mixture into the center of each pastry square. Fold each pastry square diagonally over spinach.   Pinch edges of dough together with a fork. Brush the tops and sides of each turnover with the beaten egg.
  • Place each turnover on the lined baking sheet. Bake 16-18 minutes or until pastry is golden brown.

Notes

Tips:                                                                                            
  • You can make the filling a day ahead and refrigerate it until ready to use.
  • If you have whole frozen spinach on hand, you can chop it yourself rather than buying the pre-chopped.
Keyword Puff Pastry, Savory Spinach Turnovers, Spinach, Spinach Turnovers, Turnovers
Savory Spinach Turnovers - Slice Of Honey Blog

Filed Under: Entree, Recipe, Sides, Uncategorized Tagged With: Appetizer, Baking, breakfast, Brunch, Cheese, Puff Pastry, Side Dish, spinach, Turnovers, Vegetables, Vegetarian, Vegetarian Recipe

Blueberry and Pesto Quinoa Bowl

January 18, 2018 by Sarah Baade Leave a Comment

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Alright, it’s confession time. I absolutely ate my way through the holidays. I mean, I went all out with sweets and wine and homemade Chex mix (because we all know the homemade stuff is at least a million times better than the stuff that comes in a bag). No treat went uneaten. I’m not even sure what got into me because moderation with food is typically not a challenge for me.  But I did it, and I did it joyfully!

What’s done is done and now it is time to get back on the wagon of eating a balanced diet. I ate salads all last week for lunch because I actually do love vegetables but I was bored by Friday. I was eating the same mixture of ingredients that I always reach for when making a salad. I need some variety if I‘m going to stick with eating healthier. As usual, I also want to make this easy on myself so I looked through my fridge and pantry for ingredients I already had on hand. This quinoa bowl gave me a change of pace in terms of both texture and flavor but was also incredibly easy to make.

Blueberry and Pesto Quinoa Bowl - Slice of Honey Blog

Tips:

  • To make this an even faster recipe, feel free to use a premade pesto from the store rather than making the one included in this recipe.
  • You can absolutely portion this out ahead of time for lunches. Just hold off on adding the pesto until you are ready to eat it.

Blueberry and Pesto Quinoa Bowl - Slice of Honey Blog

Blueberry and Pesto Quinoa Bowl

Serves 2

Bowl Ingredients:

4 cups raw baby spinach

1 cup cooked quinoa, cold

2 Tablespoons pepitas

½ cup feta crumbles

¾ cup fresh blueberries

 

Pesto Ingredients:

1 ½ cups basil leaves

2 Tablespoons pine nuts

1 ½ teaspoons garlic, minced

¼ teaspoon salt

1 Tablespoon fresh lemon juice

 

Directions:

Place spinach in bottom of a large bowl. Top with quinoa then pepitas, feta and blueberries.

For the pesto, combine all ingredients in a blender until smooth. Drizzle pesto over quinoa bowl as desired.

Blueberry and Pesto Quinoa Bowl - Slice of Honey Blog

Filed Under: Fruit, Healthy Option, Lunch, Recipe, Side Dish, Uncategorized, Vegetables Tagged With: balanced diet, blueberries, Cheese, diet, eat healthy, feta, Fruit, healthy diet, Healthy Food, healthy side dish, Lunch, new years diet, quinoa, quinoa bowl, salad, Side Dish, spinach, Vegetables

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