Bacon Spinach Quiche
This rich and hearty bacon spinach quiche is the perfect centerpiece for any brunch gathering.
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.