Main Ingredients Pie crust: 1, pre-made or homemade, 9-inch size Bacon: 8 slices, cooked and chopped Spinach: 1 cup, fresh and sautéed until wilted Onion: 1 small, finely diced and sautéed Cheese: 1 cup, shredded (Cheddar, Swiss, or a blend of your choice) Eggs: 4 large, well-beaten Half and half: 1 cup, can substitute with whole milk or heavy cream
Seasonings and Spices Salt: ½ teaspoon, or to taste Black pepper: ¼ teaspoon Garlic powder: ½ teaspoon (optional) Onion powder: ½ teaspoon (optional) Nutmeg: A pinch for added depth (optional)
Substitutes and Variations Pie crust: Gluten-free or whole-wheat crust for dietary preferences Bacon: Ham, sausage, or a vegetarian alternative like smoked tofu Spinach: Kale or Swiss chard as a nutrient-rich green Cheese: Feta, Gouda, or Goat cheese for different flavor profiles Eggs: Egg whites or a liquid egg substitute Dairy: Non-dairy milk or cream options for lactose intolerance To start my bacon spinach quiche, I focus on pre-cooking ingredients properly and assembling them for a smooth cooking process. Let’s dive into the specific steps and tips for easy preparation.
Preparation Steps Preheat the oven to 375°F (190°C) — a crucial step to ensure even cooking. Bake the pie crust in the preheated oven for 8 minutes — this will help avoid a soggy quiche bottom. Cook bacon until crisp, then place on a paper towel to drain and chop once cool. Sauté spinach and diced onion in a skillet with a bit of the bacon grease until the spinach is wilted and onion is soft. Cooking Process Whisk together eggs, cream, salt, and pepper in a bowl or blender until well combined. Layer the cooked spinach, bacon, and shredded cheese in the bottom of the pre-baked pie crust. Pour the egg mixture over the spinach, bacon, and cheese in the crust, allowing it to seep into the layers.
