Clean recipe · gritsandpinecones.com
Easy Bacon Spinach Quiche with Fresh Tomatoes
This easy bacon spinach quiche is made with crispy bacon, tender spinach, and fresh tomatoes baked into a rich, savory custard. Perfect for brunch, breakfast, or a light supper, it’s simple to prepare and slices beautifully every time.
Original recipe: gritsandpinecones.com
- Yield:
- 8 servings
- Prep:
- 10 min
- Cook:
- 45 min
- Total:
- 55 min
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Ingredients
- 1 purchased frozen pie crust, (deep dish (9-inch))
- 2 slices bacon, (cooked and crumbled)
- 1 ½ cups shredded Gruyere cheese
- 1 cup fresh baby spinach, (stems removed and chopped)
- ½ cup cherry tomatoes, (sliced in half)
- 4 large or extra large eggs
- 1 ½ cups heavy cream
- ¼ teaspoon ground nutmeg
- ½ teaspoon kosher salt
Instructions
Pie Crust Directions
Preheat the oven to 400 °F.- Use a fork and prick the pie crust over the bottom and sides. Place the crust on a baking sheet with sides and par-bake it for ten minutes. Remove from the oven and reduce the temperature to 375 °F. Leave the crust on the baking sheet and set it aside to cool for a few minutes.
Quiche Filling Directions
Combine the eggs, half-and-half, nutmeg, and salt in a medium-size bowl and whisk to combine. Set aside.- Sprinkle one-fourth cup of the shredded cheese evenly over the pie crust. Then, add the chopped spinach and the rest of the shredded cheese. Spread out evenly. Sprinkle the sliced tomatoes over the top.
- Carefully pour the egg mixture over the spinach, cheese, and tomatoes. Depending on the size of your pie crust and how deep it is, you may have a small amount leftover. Top with the crumbled bacon.
- Leave the quiche on the baking sheet and bake it for 30-35 minutes or until the filling is puffed and set.
- When it's done, remove it from the oven and place it on a wire rack to cool. Quiche is best served warm or at room temperature.