Naturally Stellar | Spinach & Bacon Quiche
Just in time for the Easter Weekend, here’s a great Quiche recipe you can add to your Easter Brunch menu or have as a tasty Dinner Entree. This Spinach Bacon Quiche is really easy to make and can be pretty inexpensive if you already have most of the ingredients lying around kitchen. Plus, I don’t think any holiday is complete without some Bacon!
What You’ll Need
- 8 Pieces of Thick Sliced Bacon
- 2-3 Cups Frozen Spinach
- 2 Deep Dish Frozen Pie Crusts
- 2 Cups Shredded Cheese (Your Choice – I opted for Cheddar & Three Cheese)
- 2 Cups Heavy Cream
- 7-8 Large Eggs
- 3 Chopped Scallions
- 1 Clove Crushed Garlic
- McCormick’s Onion Powder with Green Onions & Parsley
- Frying Pan
- Mixing Bowl
15 Mins Prep
Cook Time: 45 Mins
Pre-heat your oven to 375 degrees.
While you’re waiting, Take out Pie Crusts and let them thaw on the stove top. With a fork, poke a few holes in the bottom & sides of the crusts for even baking and to prevent bubbling.
Pre-heat Frying pan. Use Med-High heat and begin frying your bacon. Be sure to turn your slices often for even cooking. You want your bacon to be hard enough to crumble, so don’t worry about over cooking. We’re not trying to be fancy here. Near burnt is good in this case.
Place your cooked bacon on paper towels to drain excess fat. When all of the bacon is done & cooled a bit begin crumbling the pieces
Feel free to toss your scallions into the hot pan and let them cook down. When your onions start to turn bright green & little transparent, they’re ready. Just set them aside in a bowl.
By this time, your oven should be preheated. Bake your crusts for about 5 minutes and promptly remove from the oven. Set a timer if you have one so you don’t forget your crusts. Pre-baking your crusts will give your Quiche a stronger, crisper crust. In my opinion, nothings worse than a weak soggy Quiche crust.
Next, we’re gonna cook our Spinach. Now it’s optional to use some of your bacon fat (already in frying pan) to cook your spinach OR you can start with a fresh pan. I opted to use frozen spinach so, make sure you set your heat to Medium-high. If you opted for a fresh pan, just pour in a tablespoon of olive or canola oil. Add your crushed garlic.
I like to use these little frozen crushed garlic cubes. They’re so convenient and are portioned just right! 1 square = 1 Clove. You just pop them into the pan.
Next, add your spinach and stir. You want to cook this until most of the water has evaporated. Put the cooked spinach into a bowl and set aside to cool a bit.
By now your crusts should be done. Take them out of the oven and set them aside to cool.
Now we’re gonna work on our egg mixture. Grab a mixing bowl. Crack your eggs and add to bowl. Next you’re gonna add the heavy cream. Toss in your onion powder & pepper and whisk.
Now it’s time to build. Place your bacon & scallions in the bottom of each pie crust. Just divide your portions evenly.
Next add your spinach layer.
After you’re all cheesed up, slowly pour in your egg mixture, dividing it evenly among both pies. You want to fill the crusts almost to the ridges, but not quite.
Now we bake! Be sure to use the middle oven rack. You need to let these bake for 45 minutes.
They’re done when the egg mixture has set. You’ll know if you can insert a butter knife into the center and it comes out clean.
Let your Quiche cool just a bit before you slice it. Enjoy! Nobody will laugh at you if you wanna nap after chowing down on a couple of slices.
Until we meet again Stars…Happy Eating and Happy Easter!!