Bacon And Spinach Quiche Recipes

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BACON AND SPINACH QUICHE

Can't decide between a quiche Lorraine or Florentine for your next brunch? Add bacon and spinach to the basic filling for the best of both worlds.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 4h5m

Yield Makes one 9-inch quiche

Number Of Ingredients 11



Bacon and Spinach Quiche image

Steps:

  • Crust: Pulse flour and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal. Whisk together egg yolk and 2 tablespoons ice water. Add to flour mixture and pulse until moist crumbs start to form (no longer). Transfer mixture to a piece of plastic wrap, and using wrap and your hands, form into a disk. Refrigerate, wrapped, at least 30 minutes and up to 4 hours.
  • On a lightly floured work surface, roll out dough to an 11-inch round. Transfer to a 9-inch pie plate; trim edges to a 1-inch overhang. Tuck overhang under and crimp as desired. (To create arc pattern, press a spoon into dough.) Wrap in plastic; freeze at least 30 minutes and up to 3 days.
  • Preheat oven to 400 degrees. Line crust with parchment and fill with dried beans or pie weights. Bake until dough underneath parchment is dry, 25 minutes; remove parchment and beans. Bake until golden, 8 to 10 minutes more. Let cool slightly.
  • Filling: Reduce oven temperature to 375 degrees. Whisk eggs until smooth, then whisk in cream, milk, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Stir in half of bacon and cheese. Pour custard mixture into crust, stopping just short of the top; be careful not to overfill. Press spinach into custard, leaving some poking out from top.
  • Sprinkle with remaining bacon and cheese. Bake 10 minutes at 375 degrees, then about 55 minutes at 325 degrees. Let cool about 1 hour before serving.

1 cup unbleached all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
1/2 stick cold unsalted butter (4 tablespoons), cut into pieces
1 large egg yolk
3 large eggs
3/4 cup heavy cream
3/4 cup whole milk
Kosher salt and freshly ground pepper
4 slices cooked bacon, crumbled (1/2 cup)
1/2 cup shredded Swiss cheese (2 ounces)
2 1/2 cups lightly packed baby spinach

BACON AND SPINACH CRUSTLESS QUICHE

Hold the crust: this simple egg dish uses a sprinkle of Parmesan cheese instead of a crust.

Provided by Food Network Kitchen

Time 3h

Yield 6-8

Number Of Ingredients 11



Bacon and Spinach Crustless Quiche image

Steps:

  • Preheat the oven to 350 degrees F. Brush a 9-inch pie pan with the butter and sprinkle the grated Parmesan evenly on top. Put the pan on a rimmed baking sheet.
  • Whisk the half-and-half, flour, cayenne, eggs, egg yolks, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl. Spread the spinach and bacon out in the prepared pie pan. Pour the egg mixture over top and sprinkle with the cheese and chives.
  • Bake until the quiche is just set in the center, 40 to 50 minutes. Transfer to a wire rack to cool and then slice into wedges. Serve with more baby spinach if using.

2 tablespoons unsalted butter, at room temperature
2 tablespoons finely grated Parmesan
2 cups half-and-half
1 tablespoon all-purpose flour
Pinch cayenne
2 large eggs plus 2 large egg yolks
Kosher salt and freshly ground black pepper
2 cups packed baby spinach, plus more for serving (optional)
3/4 cup chopped cooked bacon
1/2 cup grated mozzarella
2 tablespoons chopped fresh chives

SPINACH AND BACON QUICHE

A friend of mine made this, and I just had to have the recipe. And it is the best tasting quiche I have had in years. Never any complaints when I make it. Great for a fall/winter dinner with a cup of soup.

Provided by Lindalou

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 50m

Yield 8

Number Of Ingredients 11



Spinach and Bacon Quiche image

Steps:

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

Nutrition Facts : Calories 505.6 calories, Carbohydrate 14.3 g, Cholesterol 240.5 mg, Fat 41.5 g, Fiber 2 g, Protein 19.8 g, SaturatedFat 20.1 g, Sodium 743.6 mg, Sugar 0.9 g

¾ pound sliced bacon
1 (9 inch) single refrigerated pie crust
6 eggs, beaten
1 ½ cups heavy cream
salt and ground black pepper to taste
2 dashes Worcestershire sauce
5 dashes hot pepper sauce, or 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

SPINACH BACON QUICHE

"This versatile dish fits nicely into a menu for brunch or supper," informs Lois Sundheim of Fairview, Montana. Her colorful pie slices easily.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 6 servings.

Number Of Ingredients 10



Spinach Bacon Quiche image

Steps:

  • In a large bowl, beat eggs; whisk in milk, 1 cup cheese, onion, bacon, salt, mustard and paprika. Add spinach. Pour into pie shell. Sprinkle with the remaining cheese. Bake at 400° for 40 minutes or until a knife inserted halfway between the center and the edge comes out clean.

Nutrition Facts : Calories 383 calories, Fat 24g fat (12g saturated fat), Cholesterol 188mg cholesterol, Sodium 656mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 2g fiber), Protein 16g protein.

4 eggs
2 cups milk
1-1/4 cups shredded cheddar cheese, divided
1/4 cup finely chopped onion
4 bacon strips, cooked and crumbled
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon paprika
1 package (10 ounces) frozen chopped spinach, cooked and drained
1 unbaked pastry shell (9 inches)

SPINACH AND BACON QUICHE

An easy and delicious quiche. This comes courtesy of Paula Deen & her show on Televion Food Network, 2003.

Provided by Manami

Categories     Savory Pies

Time 55m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 8



Spinach and Bacon Quiche image

Steps:

  • Preheat the oven to 375°F.
  • Combine the eggs, cream, salt and pepper in food processor or blender.
  • Layer the spinach, bacon and cheese in the bottom of the pie crust.
  • The pour egg mixture on top.
  • Bake for 35-40 minutes until the egg mixture is set.
  • Cut into 8 wedges and serve.

Nutrition Facts : Calories 643.7, Fat 56.8, SaturatedFat 25.3, Cholesterol 257.8, Sodium 677.2, Carbohydrate 14.1, Fiber 0.8, Sugar 1.3, Protein 19.1

6 large eggs, beaten
1 1/2 cups heavy cream
salt, to taste
freshly ground fresh coarse ground black pepper, to taste
2 cups fresh Baby Spinach, chopped & packed
1 lb bacon, cooked & crumbled
1 1/2 cups shredded swiss cheese
1 (9 inch) refrigerated pie crusts, fitted to a 9-inch glass pie plate

SPINACH, BACON AND MUSHROOM QUICHE

This is a dish you'll be happy to serve at any meal of the day - be it breakfast, lunch, or a light dinner with soup and/or salad. A delicious combination using ingredients from RSC #6.

Provided by evelynathens

Categories     Savory Pies

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 12



Spinach, Bacon and Mushroom Quiche image

Steps:

  • Preheat oven to 375°F.
  • Sprinkle bottom of pastry-lined quiche/tart pan or pie plate with 1 tbsp dry breadcrumbs (this will absorb any excess moisture).
  • Place bacon in a large skillet; cook over medium high heat until evenly brown; remove with slotted spoon and drain on paper toweling; set aside.
  • With 2 tbsp of the bacon fat, sauté onion and mushrooms until all the liquid released by the mushrooms has evaporated; add spinach and cook 1-2 minutes, just until spinach wilts; add reserved bacon, coriander and nutmeg and season lightly (remember there will be salt in the cheese); place in pastry and top with 1 1/2 cups cheddar cheese.
  • Beat together cream cheese, eggs and milk; season to taste; carefully pour over quiche and gently shake quiche to distribute custard.
  • Bake in preheated oven for 40-50 minutes, or until quiche is golden-brown, sprinkling with 1/2 cup of cheese 10 minutes before quiche is done (put the quiche directly on the oven floor for the last 10-15 minutes of baking to crisp up the crust); cool for 10-15 minutes before serving.

1 pie pastry (for a 10-inch quiche or tart pan or 9-inch pie plate)
1 tablespoon dry breadcrumbs
8 ounces bacon, cut into 1/2 inch pieces
1 medium onion, minced
2 cups chopped portabella mushrooms
2 cups chopped fresh spinach, packed (very well dried)
1/2 teaspoon ground coriander
1/4 teaspoon ground nutmeg
2 cups grated cheddar cheese, divided use
6 ounces cream cheese
4 eggs
1 cup milk

BACON & SPINACH QUICHE

A no fail recipe - one that gets rave reviews whenever someone tries it. So easy yet so yummy! Great hot or cold - ideal for school/work lunches. Freezes well. I quadruple the recipe and cook these in bulk to make life easy. These quantities make either 2 family quiches/pies or about 16 small individual ones (I use muffins tins for these). enjoy!

Provided by Sandi - QLD Austral

Categories     Savory Pies

Time 45m

Yield 2 pies, 12 serving(s)

Number Of Ingredients 14



Bacon & Spinach Quiche image

Steps:

  • In a frypan, melt butter and sauté onion and bacon until onion is translucent.
  • Heat spinach and drain on paper towel. Add drained spinach and corn to bacon and onion mix and cook on low for a further 5 minutes.
  • Take off heat and mix in mayonnaise and mustard . Season with salt and pepper to taste. Allow to cool to room temperature.
  • Beat eggs and milk and add to other ingredients. Add 1/2 of the cheese. Stir to combine.
  • Defrost pastry. Grease 2 quiche/pie tins and line with pastry. Divide egg mix evenly between the 2 tins.
  • Top with sliced tomato and remaining grated cheese.
  • Cook in a preheated oven (200°C/400°F) for 25-30 minutes or until golden and set.

Nutrition Facts : Calories 691.8, Fat 49.9, SaturatedFat 15.6, Cholesterol 138.5, Sodium 538.2, Carbohydrate 45.3, Fiber 2.7, Sugar 2.3, Protein 16.7

4 sheets frozen puff pastry
250 g lean bacon, diced
2 onions, diced
2 cups frozen spinach, thawed
1 cup frozen corn kernels
20 g butter
6 eggs
2 tablespoons mayonnaise
1 cup milk
salt
pepper
1 teaspoon whole grain mustard (optional)
1 cup tasty cheese, grated
1 tomatoes, sliced (garnish)

HEARTY BACON-SPINACH QUICHE

This does not call for heavy cream like many other quiche recipes I've found. The original recipe is from www.marthastewart.com, which I've altered. I use 6 eggs, not 4 eggs as the recipe calls for. The cheeses I used instead of 1 cup cheddar: Norvegia (Norwegian mild white cheese), mozarella and parmesan. It also calls for 2 tablespoons chopped onion, but I substitute dried chives, powdered onion, and powdered garlic. We had it for dinner , but it would make a great brunch.

Provided by Cookies

Categories     Savory Pies

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 13



Hearty Bacon-Spinach Quiche image

Steps:

  • Combine ingredients.
  • Pour into pastry-lined quiche dish or uncooked pie crust.
  • Bake at 400° for 40 minutes or until middle is done.
  • Serves 6 to 8.

Nutrition Facts : Calories 525.5, Fat 35.6, SaturatedFat 11.7, Cholesterol 240.7, Sodium 1393.4, Carbohydrate 21.4, Fiber 2.9, Sugar 2.9, Protein 29.4

1/2 lb cooked bacon, crumbled
10 ounces frozen spinach, thawed & drained well
6 eggs, slightly beaten
1 cup low-fat milk
1/2 cup white cheese, grated (or colby or cheddar cheese)
1/2 cup mozzarella cheese, grated
1/4 cup parmesan cheese, finely grated
1/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons dried chives
1 teaspoon onion powder
1/2 teaspoon garlic powder
10 inches pie crusts, unbaked

BACON-SPINACH QUICHE

I like to have this sometimes on Sunday for brunch when I want something a little eggy/cheesy. Usually I serve it with a light crisp green salad with some sort of vinaigrette. Other times, usually in summer, I will cut up some fresh fruit, like cantaloupe and pieces of watermelon and strawberries and serve with. It makes a nice light meal. This particular recipe is from Barbara Jones.

Provided by PalatablePastime

Categories     Spinach

Time 1h5m

Yield 4-5 serving(s)

Number Of Ingredients 9



Bacon-Spinach Quiche image

Steps:

  • Rub softened butter on the inside surface of pie shell.
  • Drain spinach; squeeze out as much liquid as you can.
  • Place spinach in pie shell and top with crumbled bacon.
  • Whisk together cream, eggs, cheese, salt, and nutmeg.
  • Pour mixture into pie shell.
  • Bake quiche at 425 F for 10 minutes, then reduce heat to 325 F and bake for an additional 35-40 minutes or until quiche is set.

1 9 inch unbaked deep dish pie shell
2 tablespoons butter, softened
1 (10 ounce) package frozen chopped spinach, thawed
8 ounces bacon, cooked and crumbled
1 cup whipping cream
4 eggs, beaten
1/3 cup shredded swiss cheese
1/2 teaspoon salt
1 pinch nutmeg

SPINACH QUICHE WITH BACON

Delight everyone at brunch with our Spinach Quiche recipe. This cheesy spinach quiche gets its smoky flavor from crispy bacon crumbles. You'll want to make this dish your go-to recipe for every brunch gathering after you see how much everyone loves it.

Provided by My Food and Family

Categories     Breakfast & Brunch

Time 1h15m

Yield 8 servings

Number Of Ingredients 8



Spinach Quiche with Bacon image

Steps:

  • Heat oven to 350°F.
  • Line 9-inch pie plate with crust; flute edge.
  • Toss cheese with flour in medium bowl. Add remaining ingredients; mix well. Pour into crust.
  • Bake 1 hour or until knife inserted in center comes out clean.

Nutrition Facts : Calories 280, Fat 18 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 85 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 12 g

1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese
2 Tbsp. flour
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup milk
2 eggs, beaten
3 slices cooked OSCAR MAYER Bacon, crumbled
dash pepper

MINI SPINACH, BACON, CHEESE QUICHES

A delicious, crust-free mini quiche perfect to use when you have a little leftover bacon and fresh spinach. Choose good quality cheeses freshly grated (I used Beecher's Marco Polo in place of mozzarella and Parmesano-Reggiano) and these will be even better. Prep time is if you are using leftover bacon.

Provided by griffjs

Categories     Breakfast

Time 55m

Yield 10 mini-quiches, 3-4 serving(s)

Number Of Ingredients 11



Mini Spinach, Bacon, Cheese Quiches image

Steps:

  • In a skillet over medium heat cook the onions in bacon grease OR olive oil until tender.
  • Add spinach and seasonings and stir. Turn heat up to medium high to cook off spinach moisture. This will take only a couple of minutes; you want spinach just wilted and still bright green.
  • Remove from heat and stir in bacon. Allow to cool for at least 10 minutes.
  • Combine cheeses in a large bowl.
  • Add eggs and stir until well blended.
  • Add cooled spinach mixture. Stir to combine.
  • Divide mixture evenly among 10 lightly greased muffin cups. Fill other two empty cups 1/2 full of water (to allow for even cooking).
  • Bake at 350 for 40 minutes until filling is set.
  • Let stand for 10 minutes, then run a thin knife around edges to release.
  • Serve warm.

3 slices bacon, crisply cooked and crumbled
1 tablespoon bacon grease or 1 tablespoon olive oil
1/4 cup onion, diced
5 ounces fresh spinach, chopped
1/8 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon nutmeg
15 ounces ricotta cheese
8 ounces mozzarella cheese, shredded
1 cup parmesan cheese, grated
3 eggs

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