Bacon Quiche
A savory custard with crispy bacon, sharp cheddar, and spinach baked in a flaky pie crust.
Ingredients
- 1 unbaked pie crust store-bought or homemade, 9-inch
- 8 slices bacon
- 1 cup shredded sharp cheddar cheese 4 oz / 113g
- 1 cup fresh baby spinach roughly chopped, 1 oz / 30g
- 4 large eggs
- 1 cup half-and-half 240 ml
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pinch ground nutmeg
Instructions
- Preheat your oven to 400°F (200°C). Press the pie crust into a 9-inch pie plate. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.
- Carefully remove the parchment and weights. Prick the bottom of the crust with a fork and bake for another 5-7 minutes, until pale gold. Set the crust aside.
- While the crust bakes, cook the bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate, then crumble or chop it.
- Reduce the oven temperature to 375°F (190°C). Sprinkle the crumbled bacon, shredded cheddar, and chopped spinach evenly over the bottom of the par-baked crust.
- In a medium bowl, whisk together the eggs, half-and-half, salt, pepper, and nutmeg until smooth and combined.
- Carefully pour the egg mixture over the fillings in the pie crust.
- Bake for 35 to 45 minutes, or until the center is just set and a knife inserted near the center comes out clean. The internal temperature should be at least 160°F (71°C).
- Let the quiche stand for 10-15 minutes before slicing and serving. This allows it to set properly.
Notes
Food Safety: Egg dishes like quiche are cooked through when a thermometer inserted in the center reads 160°F (71°C).
You can use a frozen pie crust. Let it thaw according to package directions before par-baking.
For clean slices, allow the quiche to cool for at least 10 minutes. A warm quiche is easier to cut than a hot one.
Feel free to swap the cheddar for Gruyère or Swiss cheese.