Spinach Quiche with Bacon

Spinach Quiche with Bacon

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Spinach Quiche with Bacon is great for a brunch or a light evening meal. Eggs. Bacon. Onions and Peppers. Spinach. Herbs and Swiss Cheese. All formed inside a baked shell. Click to Tweet

Spinach Quiche with Bacon is a delicious recipe to serve for a brunch or a light evening meal. Eggs. Bacon. Onions and Green Peppers. Spinach. Herbs and Swiss Cheese. All whipped up together and formed inside a yummy baked shell.

I must admit that spinach in the morning never sounded very good to me. And my stomach still balks at the idea, unless it is late morning. Evening is much better, and even preferred. However, if you’re brave enough to try it, this quiche is quite nice when you want to serve your family or guests something special.

Ingredients Needed to Make Spinach Quiche

To Make the Pastry:

  • all-purpose flour
  • salt
  • vegetable shortening
  • water

To Make the Filling:

  • bacon (4 strips, cooked and diced)
  • chopped onion
  • chopped green pepper
  • frozen spinach
  • eggs (2 cups worth)
  • cottage cheese
  • Swiss cheese
  • oregano
  • parsley
  • paprika
  • kosher salt
  • freshly ground black pepper

Directions for this Recipe

To Prepare the Crust:

Preheat oven to 425 degrees. In a medium mixing bowl, mix together flour and salt. Add in shortening and blend with a pastry fork until crumbly.

Add water in two parts, mixing in to the flour mixture until a nice dough develops.

On a lightly floured surface, roll out pastry. Transfer to a 9-in deep pie plate. Trim pastry and flute edges.

Line pastry with double thickness of heavy-duty foil. Bake the pastry in a preheated oven for 8 minutes on lowest oven rack. (This step is an extra precaution to ensure the bottom crust is fully baked when the quiche is done.) Remove foil and cool on a wire rack. Reduce heat to 375 degrees.

To Prepare the Filling:

In a medium skillet, cook bacon, until browned. Place on paper towels to drain off oil. When cooled, break into small pieces.

While the bacon cooks, thaw and squeeze the spinach dry. Chop the onion and bell pepper with a knife and cutting board. Shred the Swiss Cheese. Set aside until ready to use.

Using the same skillet, saute chopped onion and bell pepper in the bacon grease until tender. Drain off the excess grease. Stir in the spinach.

Spoon spinach mixture into the bottom of the pastry.

In a small bowl, combine eggs, cottage cheese, shredded Swiss cheese and seasonings. Pour over spinach mixture.

Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for ten minutes before cutting. May serve with sour cream. This recipe serves 6-8 people.

See more Breakfast and Brunch Ideas Here.

Recipe for Spinach Quiche with Bacon

Spinach Quiche with Bacon

This recipe is delicious to serve for a brunch or anytime you want something special.
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Course: Breakfast, Main Course
Cuisine: French
Keyword: Bacon, Brunch, Eggs, Frozen Spinach
Prep Time: 20 minutes
Cook Time: 48 minutes
Total Time: 1 hour 8 minutes
Servings: 8

Equipment

Rolling Pin
Deep Pie Dish
Stainless Bowls
Stainless Wire Whisk

Ingredients

Pastry Shell

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 7 tablespoons vegetable shortening
  • 1/4 cup cold water

Filling:

  • 4 strips bacon cooked and diced
  • 1/4 cup onion minced
  • 1/4 cup green pepper chopped
  • 10 oz frozen chopped spinach thawed and squeezed dry
  • 2 cups eggs
  • 1/2 cup cottage cheese
  • 1/4 cup Swiss cheese shredded
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon paprika
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

Prepare the Pastry:

  • Preheat oven to 425 degrees. In a medium mixing bowl, mix together flour and salt. Add in shortening and blend with a fork until crumbly. Add water in two parts, mixing in to the flour mixture until a nice dough develops.
  • On a lightly floured surface, roll out pastry. Transfer to a 9-in deep pie plate. Trim pastry and flute edges.
  • Line pastry with double thickness of heavy-duty foil. Blind bake the pastry in a preheated oven for 8 minutes on lowest oven rack. Remove foil and cool on a wire rack. Reduce heat to 375 degrees.

Prepare the Filling:

  • In a medium skillet, cook bacon, until browned. Place on paper towels to drain off oil. When cooled, break into small pieces.
  • While the bacon cooks, thaw and squeeze the spinach dry. Chop the onion and bell pepper with a knife and cutting board. Shred the Swiss Cheese. Set aside until ready to use.
  • Using the same skillet, saute chopped onion and bell pepper in the bacon grease until tender. Drain off the excess grease. Stir in spinach.
  • Spoon spinach mixture into the bottom of the pastry.
  • In a small bowl, combine eggs, cottage cheese, shredded Swiss cheese and seasonings. Pour over spinach mixture.
  • Bake for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for ten minutes before cutting. May serve with sour cream. Serves 6-8.
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