Spinach bacon quiche is a savory pie made with a custard filling of eggs, cream, cheese, bacon, and spinach. It is baked in a pie crust and served as brunch or dinner and can be eaten cold, room temperature, or warm.
A quiche is a type of pie that typically consists of a single crust with a savory, heavily egg-based custard filling. It is often served as brunch or dinner or in small portions as an appetizer. One of the most common versions is a French dish known as Quiche Lorraine, which is usually made with a filling of eggs, bacon, cream, cheese and nutmeg. A variation on the traditional quiche Lorraine is a spinach bacon quiche, which tends to use the same basic ingredients but adds cooked spinach leaves before cooking.
The base of a spinach bacon quiche is usually a homemade or purchased refrigerated or thawed frozen pie crust. Its filling is a custard composed primarily of beaten eggs mixed or beaten together with a liquid dairy product, such as heavy cream, whole milk, or half-and-half for a creamy texture and rich flavor. If frozen spinach is to be used, it is generally recommended to thaw it and squeeze out all the moisture before using it to keep the quiche crust from getting soggy. If desired, fresh spinach can be used raw or steamed or sautéed before cooking. Cooked, crumbled bacon and the desired type of cheese, often Swiss or cheddar, tend to be the dish’s other main ingredients.
Spinach bacon quiche is usually made by layering bacon, spinach, and cheese on top of the pie shell and then drizzling with egg custard. Layering can help the bacon and spinach form a barrier at the bottom of the pie shell to keep the cream from making the crust too soggy. It can also help ensure that the filling ingredients are evenly distributed throughout the entire quiche.
The dish is baked until the crust is golden brown and the custard stands out and has a slightly puffy appearance. The exact cooking time can vary, but often takes at least 30 to 45 minutes depending on the amount of eggs used. Recipes often recommend letting the quiche cool for at least 10 minutes before cutting so the custard has time to cool and become firmer. The dish is usually served by cutting it into large wedges.
Spinach Bacon Quiche can be eaten cold, room temperature, or warm. It can be covered and refrigerated for about three days or frozen for up to six months. The dish is often served alongside a crisp green salad to contrast the creamy texture of the custard filling.
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