Sandra This Paula Deen Spinach and Bacon Quiche is a classic and savory recipe, which is baked in a tender, flaky pie crust. It’s the perfect dish for a weekend brunch, ready in about 55 minutes.
Paula Deen Spinach and Bacon Quiche Ingredients
- 1 (9-inch) unbaked homemade pie crust
- 5 large eggs, beaten
- 1 1/4 cups half-and-half
- 1/2 cup chopped onion
- 1 1/2 cups baby spinach leaves, loosely measured, then chopped
- 6 slices bacon (or turkey bacon)
- 1 1/4 cups shredded cheese (Swiss, mozzarella, cheddar, or Monterey Jack)
- Salt and freshly ground black pepper, to taste
How To Make Paula Deen Spinach and Bacon Quiche
- Prepare and Blind Bake the Crust: Preheat your oven to 375°F (190°C). Press your pie dough into a 9-inch pie plate and crimp the edges. Line the inside of the crust with parchment paper and fill it with pie weights, dried beans, or uncooked rice. Bake for 15 minutes.
- Finish the Crust: Carefully remove the parchment paper and pie weights. Prick the bottom of the crust all over with a fork and return it to the oven to bake for another 8 minutes, or until it is lightly golden.
- Cook the Fillings: While the crust bakes, cook the bacon in a skillet until crisp. Remove the bacon to a plate and crumble it, leaving a little grease in the pan. Sauté the chopped onion and spinach in the bacon grease for about 2 minutes, until the spinach has wilted.
- Layer the Quiche: Sprinkle the shredded cheese, sautéed onion and spinach, and crumbled bacon evenly over the bottom of the partially baked pie crust.
- Make the Custard and Bake: In a blender or a bowl, combine the beaten eggs, half-and-half, salt, and pepper. Pour this egg mixture over the fillings in the pie crust.
- Final Bake: Reduce the oven temperature to 350°F (175°C). Bake the quiche for 40-45 minutes, until the egg mixture is set and a knife inserted near the center comes out clean.
- Rest and Serve: Let the quiche cool for at least 10 minutes before slicing and serving. This allows the custard to set properly.
Recipe Tips
- How to prevent a soggy crust? “Blind baking” the pie crust before adding the wet filling is the most important step. The initial baking with pie weights prevents the sides from slumping, and the second brief bake dries out the bottom, creating a barrier against the liquid custard.
- How do I get the best flavor? Sautéing the onion and spinach in a little of the rendered bacon fat adds a huge amount of savory flavor to the quiche filling.
- Why let the quiche rest? This is a crucial step. Letting the quiche rest for at least 10 minutes after it comes out of the oven allows the egg custard to finish setting. If you slice it too early, it may be runny.
- Can I use a store-bought crust? Absolutely. To save time, you can use a store-bought refrigerated or frozen pie crust. Just be sure to follow the instructions for blind-baking it before you add the filling.
What To Serve With Spinach and Bacon Quiche
This versatile quiche is perfect for breakfast, brunch, or a light lunch.
- A simple green salad with a light vinaigrette
- A fresh fruit salad
- Roasted potatoes or hash browns
- A hot cup of coffee or a mimosa
How To Store Spinach and Bacon Quiche
- Refrigerate: Store leftovers, covered, in the refrigerator for up to 3-4 days.
- Freeze: Let the baked quiche cool completely, then wrap it well in plastic wrap and foil. It can be frozen for up to 2 months. Thaw it overnight in the refrigerator before reheating.
- Reheat: Reheat individual slices in the microwave or place the entire quiche on a baking sheet in a 350°F (175°C) oven for 20-30 minutes, until warmed through.
Spinach and Bacon Quiche Nutrition Facts
- Calories: 223kcal
- Carbohydrates: 10g
- Protein: 9g
- Fat: 16g
- Saturated Fat: 7g
- Cholesterol: 103mg
- Sodium: 257mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this quiche ahead of time?
Yes. You can blind bake the crust and prepare the egg mixture ahead of time. Store them separately in the refrigerator for up to 2 days. When you’re ready, simply assemble the quiche and bake.
Can I make this vegetarian?
To make a vegetarian version, simply omit the bacon and sauté the vegetables in 1-2 teaspoons of butter or olive oil instead. You could also add other vegetables like sautéed mushrooms or bell peppers.
What is half-and-half?
Half-and-half is a common American dairy product that is equal parts whole milk and light cream. If you can’t find it, you can use all light cream for a richer quiche or all whole milk for a lighter one.
Try More Recipes:
- Paula Deen Breakfast Casserole Recipe
- Paula Deen Fried Chicken Recipe
- Paula Deen Chicken Divan Recipe
Paula Deen Spinach and Bacon Quiche Recipe
Description
A classic and savory quiche with a creamy egg custard, crispy bacon, spinach, and cheese, all baked in a tender and flaky pie crust.
Ingredients
Instructions
- Preheat oven to 375°F (190°C). Blind bake the pie crust with pie weights for 15 minutes. Remove weights, prick the bottom with a fork, and bake for another 8 minutes.
- While the crust bakes, cook the bacon until crisp. Sauté the onion and spinach in a little of the bacon grease.
- Layer the cheese, onion, spinach, and bacon in the bottom of the partially baked crust.
- Blend or whisk the eggs, half-and-half, salt, and pepper. Pour this mixture into the pie.
- Reduce oven temperature to 350°F (175°C). Bake for 40-45 minutes, until the center is set.
- Let cool for at least 10 minutes before slicing and serving.
Notes
- Blind baking the crust is the most important step to prevent a soggy bottom.
- Letting the quiche rest after baking is essential for it to set properly for clean slices.
- This quiche can be made ahead and also freezes well.
- Feel free to use your favorite type of shredded cheese.
