Deep-Dish Spinach and Bacon Quiche

Name: Deep-Dish Spinach and Bacon Quiche
Yield: 8 servings
Cuisine: American
Ingredients: 1 Pre-baked 9-inch deep-dish pie crust; 6 Large eggs; 1.5 cups Whole milk; 0.5 cup Heavy cream; 6 oz Fresh baby spinach; 8 oz Shredded Swiss cheese; 1/3 cup Grated Parmesan cheese; 4 –6 Bacon strips; 1 cup Sautéed onion (about 1 medium); 1 small Garlic clove (optional); 1 pinch Ground nutmeg (optional); to taste (use sparingly) Salt; to taste Black pepper

Tim Griffin @cook_115067908

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Tim Griffin @cook_115067908

Great

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Ingredients

8 servings

1Pre-baked 9-inch deep-dish pie crust
6Large eggs
1.5 cupsWhole milk
0.5 cupHeavy cream
6 ozFresh baby spinach
8 ozShredded Swiss cheese
1/3 cupGrated Parmesan cheese
4–6 Bacon strips
1 cupSautéed onion (about 1 medium)
1small Garlic clove (optional)
1 pinchGround nutmeg (optional)
to taste (use sparingly) Salt
to taste Black pepper

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Steps

1

Preheat oven to 375°F. Place a sheet pan under the pie dish to catch spills.
2

Pre-bake the crust: prick, line with parchment, add weights, bake 10–12 min. Remove weights, bake 3–5 min more.
3

Cook bacon until crisp. Drain, reserve 1 tbsp fat in pan.
4

Sauté onion in bacon fat over medium-low heat until soft and golden, 10–15 min. Add garlic last 30–60 sec if using.
5

Wilt spinach just until collapsed. Cool, squeeze very dry, then chop.
6

Whisk eggs, milk, cream, nutmeg, pepper, and a small pinch of salt for the custard.
7

Layer spinach, onion, and bacon in crust. Add most cheeses. Pour custard over. Top with remaining cheese.
8

Fill to 1/4 inch below rim. Bake extra filling in a ramekin if needed.
9

Bake 35–45 min, until edges are set and center jiggles slightly. Center should reach 160°F.
10

Rest 15–20 min before slicing.