Need an easy weeknight dinner? This Bacon Spinach Cheddar Quiche is just that, especially with a little planning. When it turns cold, we have cheddar quiche at least twice a month.
What do I mean by a little planning? I have been baking my bacon for years, instead of doing it on the stove top. It gets just as crispy with no burned spots and no spots that are raw. AND…. you don’t have the messy stove to clean up! So when I bake up some bacon, I always fill the pan with as many pieces as I can. Then I take the extras and hide in them in the freezer (before my guys see them, of course. Otherwise there would be none left!) So, I always have a few pieces stashed.
So with my stashed bacon, a refrigerated pie crust and a half bag of baby spinach, this quiche is the oven in 5 mintes! What could be easier? While it’s baking in oven, you can do the plethora of other things you have beeen neglecting! 🙂 Serve quiche with a simple side salad and you have a complete meal!
What Other Flavors of Quiches are Easy and Delicious?
The beauty of quiches is their versatility! You can literally throw what ever leftover veges, cheeses, or other proteins you have in your refrigerator! This Crab and Shrimp Quiche is also gluten free because I swapped the pie crust for leftover rice I had in the fridge. This Caramelized Onion Quiche has such a deep flavor due to the onions, it’s outstanding! Of course, if you want to make your own pie crust, that is not difficult either. I always do my pie crusts in my food processor. They come together in less than 5 minutes and are so tasty and flaky! How do you make your pie crust?
I hope you enjoyed today’s post for Bacon Spinach Cheddar Quiche! Give it a try and let me know what you think! Enjoy! And Have Fun Cooking!
Bacon, Spinach, Cheddar Quiche
- 1 single pie crust, store bought or homemade
- 4 eggs, whisked
- 1 1/2 cups milk
- 1 1/2 cups shredded cheddar cheese I use 1/2 mild and 1/2 extra sharp
- 4 slices crispy bacon, crumbled
- 6 oz baby spinach
- 2 tsp dill
- 1 pinch nutmeg
- 1 tsp black pepper
- Preheat oven to 450°F.
- Line pie tin with crust and crimp edges.
- Whisk eggs in a large bowl. Add milk and whisk together.
- Add the rest of the ingredients and combine.
- Pour into prepared pie shell. Don't overfill.
- Place quiche on a piece of aluminum foil or a baking sheet with sides, in case it overflows.
- Check after 30 minutes. If crust is getting too brown, loosely cover with foil and reduce oven heat to 425°. Bake until only the center of the quiche is slightly wobbly. Let rest for at least 15 minutes before cutting. Serve with side salad.
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