Bacon Spinach Quiche Best Recipes

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BACON-SPINACH QUICHE

2009-12-25



Bacon-Spinach Quiche image

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

Ingredients:

  • 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

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.

BACON AND SPINACH CRUSTLESS QUICHE

2022-10-06



Bacon and Spinach Crustless Quiche image

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

Ingredients:

  • 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

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.

BACON AND SPINACH QUICHE

2022-10-06



Bacon and Spinach Quiche image

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

Ingredients:

  • 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

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.

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