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 Provolone Cheese. All whipped together and formed inside a yummy baked shell.
With a Few Tweaks, this Recipe is Now a Favorite!
I must admit that Spinach Quiche in the morning never sounded very good to me. I much preferred it as an evening meal.
However, I have now reworked this recipe to match a spinach quiche I recently enjoyed at Greenwood Country Tearoom, in Greenwood, Missouri. It was fabulous, and now this recipe is too!
What did I change? I included less eggs and spinach. And added more cream, oh, and tomatoes! It is now a quiche I look forward to eating for a morning brunch!
See more Quiche Recipes. Browse Breakfast Ideas or Spinach Recipes.
Ingredients for Spinach Quiche with Bacon
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Instructions For Making This Recipe
Gather the ingredients for this recipe so you have everything close at hand on the counter or table. Preheat oven to 425°F.
Prepare the Ingredients
Using a cutting board and a Chef’s knife, mince the sweet onion and finely chop the green bell pepper. Mince 2 teaspoons of garlic.
Remove stems and coarsely chop the fresh baby spinach.
Using a handheld grater, grate the provolone cheese.
If you don’t have provolone cheese, you may substitute with mozzarella, Monterey Jack, or Swiss. I encourage you to grate from block cheese for best results.
If desired, slice grape tomatoes in half. Place prepared ingredients in refrigerator until ready to use.
Make the Pastry Dough
In a medium mixing bowl, mix together all-purpose flour and salt. Add in vegetable 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 quiche or pie plate. Trim pastry and flute edges.
Many quiche recipes call for par-baking (or blind baking) the pastry crust to help prevent it from becoming soggy once baked. I am skipping this step with the instructions below, which has resulted in beautifully baked, flaky crusts every time. Trust me, it works.
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.
Using the same skillet, sauté minced sweet onion, green bell pepper, and minced garlic in the bacon grease until tender. Stir in the chopped baby spinach. Cook and stir until it starts to wilt, about 2-3 minutes.
In a medium bowl, combine the large eggs, heavy whipping cream, small curd cottage cheese, and shredded Provolone cheese. Whisk together until incorporated. Stir in the dried oregano, parsley, and paprika.
Assemble the Quiche
Sprinkle the pieces of bacon on the bottom of the pastry crust. Spoon spinach mixture over the bacon.
Be sure to save some of the bacon and spinach to put on the top of the quiche for garnish.
Pour the egg mixture over the spinach. Garnish the top with reserved pieces of bacon and spinach.
Or, as an alternative garnish for the top, you may place sliced grape tomatoes on the top of the quiche. Arrange the tomato halves in a design of your choice, with the inside slice facing up.
Bake and Serve the Quiche
Bake in preheated oven on lower rack for 15 minutes. Reduce oven temperature to 375°F and continue baking for another 30-40 minutes or until a knife inserted in the center comes out clean.
Be sure to check the quiche at the 30 minute mark. If it still needs more time, continue checking ever 4-5 minutes until the center is set.
When the quiche is set in the middle, remove from the oven, and let stand for ten minutes before slicing.
Serve Spinach Quiche with Bacon with your favorite Scones or Muffins, with a lovely salad, such as Apple Pecan Salad, or with a light soup, such as Butternut Squash Bisque. If desired, garnish quiche with a dollop of sour cream. This recipe will serve 6-8 people.
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Spinach Quiche with Bacon
(As an Amazon Associate, I earn from qualifying purchases.)
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 sweet onion (minced)
- 1/4 cup green bell pepper (chopped)
- 2 teaspoons garlic (minced)
- 2 cups baby spinach (roughly chopped)
- 4 large eggs
- 1/2 cup heavy whipping cream
- 1/2 cup small curd cottage cheese
- 1 cup Provolone 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
- 6 each grape tomatoes (sliced lengthwise)
Instructions
- Gather the ingredients for this recipe so you have everything close at hand on the counter or table. Preheat oven to 425°F.
Prepare the Ingredients
- Using a cutting board and a Chef’s knife, mince the sweet onion and finely chop the green bell pepper. Mince 2 teaspoons of garlic.Remove stems and coarsely chop the fresh baby spinach.
- Using a handheld grater, grate the provolone cheese.
- If desired, slice grape tomatoes in half. Place prepared ingredients in refrigerator until ready to use.
Make the Pastry Dough
- In a medium mixing bowl, mix together all-purpose flour and salt. Add in vegetable 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.
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.
- Using the same skillet, sauté minced sweet onion, green bell pepper, and minced garlic in the bacon grease until tender. Stir in the chopped baby spinach. Cook and stir until it starts to wilt, about 2-3 minutes.
- In a medium bowl, combine the large eggs, heavy whipping cream, small curd cottage cheese, and shredded Provolone cheese. Whisk together until incorporated. Stir in the dried oregano, parsley, and paprika.
Assemble the Quiche
- Sprinkle the pieces of bacon on the bottom of the pastry crust. Spoon spinach mixture over the bacon.(Be sure to save some of the bacon and spinach to put on the top of the quiche for garnish.)
- Pour the egg mixture over the spinach. Garnish the top with reserved pieces of bacon and spinach.
- Or, as an alternative garnish for the top, you may place sliced grape tomatoes on the top of the quiche. Arrange the tomato halves in a design of your choice, with the inside slice facing up.
Bake and Serve the Quiche
- Bake in preheated oven on lower rack for 15 minutes. Reduce oven temperature to 375°F and continue baking for another 30-40 minutes or until a knife inserted in the center comes out clean.(Be sure to check the quiche at the 30 minute mark. If it still needs more time, continue checking ever 4-5 minutes until the center is set.)
- When the quiche is set in the middle, remove from the oven, and let stand for ten minutes before slicing and serving. Serves 6-8.
What a tasty looking dish. Cannot wait to make this for brunch.
Hi CH! Thanks for stopping by to say hello! I like this recipe, but I think I much prefer it as an evening dish vs breakfast. Served with a light salad with cranberries and walnuts. Yum! Enjoy!