Bacon, Spinach and Cheese Quiche

Bacon, Spinach and Chesse Quiche                             8 Servings

My family and I had this for brunch a few Sundays ago.   It was very good and satisfying.  The leftovers, the next day were even better. (I love leftovers for breakfast.  What’s better than an awesome breakfast you don’t have to cook while you’re still trying to wake up with your first cup of coffee?)  The crust can be made ahead of time to make the quiche faster and if you double it, the second crust could be used to make a quick dessert that night or a day or so later.  This is the crust I make for every pie.  I’ve found it to be tastier and healthier than the ones made with shortening (which I never use due to the hydrogenated oils.)

Oil Pastry Pie Crust

  • 2 1/4 Cups all purpose flour
  • 1 ts salt
  • 1/2 Cup oil
  • 6 Tbsp milk
  • a large pie pan- about 11 inches wide

In a mixing bowl, whisk together the flour and salt.  Pour the oil and milk into the flour.  Stir together with a fork.  Then, knead together with your hands ’till well mixed.  On a clean, large surface, sprinkle a bit of flour.  (A cutting board or counter with wax paper works well.) Roll out the dough into a 1/4 inch thick circle.  Place the pastry into the pie pan and form into the bottom and sides.


  • 8 strips of cooked bacon
  • 3/4 Cup cheddar cheese, shredded
  • 1/4 Cup cheddar cheese, shredded
  • 1/4 Cup monterey jack cheese, shredded
  • 1 Cup frozen spinach
  • 7 large eggs
  • 1/2 Cup 1/2 and 1/2 creamer
  • 1/4 ts salt
  • 1/8 ts pepper
  • 1/8 ts dill

Bake or fry up bacon.  You’ll need about 8 strips.  While your bacon is cooking, shred the cheddar and monterey jack cheeses.  Preheat the oven to 385 degrees.  Place bacon strips into the bottom of the pie crust, covering the area.  Spread the 3/4 Cup of cheddar evenly over the bacon and then the monterey jack over that.  Set aside the 1/4 Cup of cheddar for later.  Spread the frozen spinach next in an even layer.  In a separate bowl, crack the eggs.  Add the 1/2 and 1/2, salt, pepper and dill.  Stir with a fork or whisk till well mixed.  Pour the egg mixture over the spinach. Bake the pie for 35 minutes.  Sprinkle the last 1/4 Cup of cheddar cheese over the top and bake again for about 10 more minutes.  The quiche is done when a knife inserted into the center comes out clean.


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