Cheesy Spinach Quiche with Bacon
This mouthwatering brunch recipe is the perfect blend of rich flavors and creamy textures that will have you craving for more. Imagine a buttery pie crust filled with caramelized onions, savory ham, crispy bacon, and tender spinach, all enveloped in a velvety egg and cheese mixture. This quiche is a true family favorite, loved for its comforting taste and satisfying appeal.
Ingredients
- 1 frozen pie crust deep dish
- 1 tablespoon 14g butter
- 1 medium yellow onion finely diced
- 1/2 cup 75g diced cooked ham (pre-diced from the grocery store works great!)
- 6 slices bacon cooked and crumbled
- 4 large eggs
- 3/4 cup 180ml half and half
- 3/4 teaspoon 3.5g kosher salt
- 1/4 teaspoon 0.5g black pepper
- 1/8 teaspoon 0.3g ground nutmeg
- 1 1/3 cup 150g Gruyere cheese, shredded and divided
- 1/2 of a 10oz box 140g frozen chopped spinach, defrosted and excess moisture removed
- 1/4 cup 35g chopped canned mushrooms, excess moisture removed
- Fresh parsley minced (for garnish)
Instructions
- Preheat your oven to 375 degrees F (190 degrees C).
- In a medium skillet, melt the butter over medium to medium-high heat. Add the diced onions and ham, and sauté for about 5 minutes, stirring occasionally, until the edges are beautifully caramelized and golden. Set aside.
- Prepare the bacon by cooking it until crispy. Once cooked, crumble it and set aside.
- Place the frozen spinach in an open box on a microwave-safe plate. Pour 2 teaspoons of water over the frozen spinach, close the lid, and microwave for 6 minutes. After defrosting, transfer the spinach to a mesh sieve or colander. Let it cool for a few minutes, then use paper towels to press and remove any excess moisture.
- In a medium mixing bowl, whisk together the eggs and half and half until well combined. Add the kosher salt, black pepper, ground nutmeg, caramelized onions, diced ham, crumbled bacon, and drained spinach. Mix everything together.
- Press the chopped canned mushrooms in the same sieve or colander used for the spinach to remove excess moisture. Add the mushrooms and 1 cup of shredded Gruyere cheese to the egg mixture. Stir until all ingredients are evenly distributed.
- Take the frozen pie crust out of the freezer and pour the egg mixture into it. Be prepared; it will be quite full! If there's any excess filling, you can save it to make an extra delicious egg scramble later.
- Sprinkle the top of the quiche with the remaining 1/3 cup of shredded Gruyere cheese.
- Bake the quiche in the preheated oven for 40-45 minutes, or until the top turns a glorious golden brown, and the center is fully set.
- Remove the quiche from the oven and let it rest for about 5 minutes before cutting it into 8 delightful wedges. Garnish with minced fresh parsley, if desired.
Notes
Experiment with other cheeses like Swiss or Cheddar to personalize the flavor.
For a healthier twist, use turkey bacon or leaner cuts of ham.
If you prefer a crustless quiche, you can skip the pie crust and simply grease the baking dish before pouring in the egg mixture.
