Best 20 Spinach Bacon Quiche Recipes

SPINACH AND BACON QUICHE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop when cool.
• Fit the pie crust into a 9-inch pie dish, and set aside.
• In a bowl, whisk together the eggs, cream, salt, black pepper, Worcestershire sauce, and hot pepper sauce. Spread the spinach into the bottom of the pie crust; top with bacon, Cheddar cheese, and green onion. Pour the egg mixture over the filling, and sprinkle the quiche with Parmesan cheese.
• Bake in the preheated oven until the top is lightly puffed and browned, and a knife inserted into the center of the quiche comes out clean, 35 to 45 minutes.

BACON AND SPINACH CRUSTLESS QUICHE

Steps:

• Preheat the oven to 350 degrees F. Brush a 9-inch pie pan with the butter and sprinkle the grated Parmesan evenly on top. Put the pan on a rimmed baking sheet.
• Whisk the half-and-half, flour, cayenne, eggs, egg yolks, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl. Spread the spinach and bacon out in the prepared pie pan. Pour the egg mixture over top and sprinkle with the cheese and chives.
• Bake until the quiche is just set in the center, 40 to 50 minutes. Transfer to a wire rack to cool and then slice into wedges. Serve with more baby spinach if using.

SPINACH BACON QUICHE

Steps:

• In a large bowl, beat eggs; whisk in milk, 1 cup cheese, onion, bacon, salt, mustard and paprika. Add spinach. Pour into pie shell. Sprinkle with the remaining cheese. Bake at 400° for 40 minutes or until a knife inserted halfway between the center and the edge comes out clean.

SPINACH, BACON AND MUSHROOM QUICHE

Steps:

• Preheat oven to 375°F.
• Sprinkle bottom of pastry-lined quiche/tart pan or pie plate with 1 tbsp dry breadcrumbs (this will absorb any excess moisture).
• Place bacon in a large skillet; cook over medium high heat until evenly brown; remove with slotted spoon and drain on paper toweling; set aside.
• With 2 tbsp of the bacon fat, sauté onion and mushrooms until all the liquid released by the mushrooms has evaporated; add spinach and cook 1-2 minutes, just until spinach wilts; add reserved bacon, coriander and nutmeg and season lightly (remember there will be salt in the cheese); place in pastry and top with 1 1/2 cups cheddar cheese.
• Beat together cream cheese, eggs and milk; season to taste; carefully pour over quiche and gently shake quiche to distribute custard.
• Bake in preheated oven for 40-50 minutes, or until quiche is golden-brown, sprinkling with 1/2 cup of cheese 10 minutes before quiche is done (put the quiche directly on the oven floor for the last 10-15 minutes of baking to crisp up the crust); cool for 10-15 minutes before serving.

BACON AND SPINACH QUICHE

Steps:

• Crust: Pulse flour and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal. Whisk together egg yolk and 2 tablespoons ice water. Add to flour mixture and pulse until moist crumbs start to form (no longer). Transfer mixture to a piece of plastic wrap, and using wrap and your hands, form into a disk. Refrigerate, wrapped, at least 30 minutes and up to 4 hours.
• On a lightly floured work surface, roll out dough to an 11-inch round. Transfer to a 9-inch pie plate; trim edges to a 1-inch overhang. Tuck overhang under and crimp as desired. (To create arc pattern, press a spoon into dough.) Wrap in plastic; freeze at least 30 minutes and up to 3 days.
• Preheat oven to 400 degrees. Line crust with parchment and fill with dried beans or pie weights. Bake until dough underneath parchment is dry, 25 minutes; remove parchment and beans. Bake until golden, 8 to 10 minutes more. Let cool slightly.
• Filling: Reduce oven temperature to 375 degrees. Whisk eggs until smooth, then whisk in cream, milk, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Stir in half of bacon and cheese. Pour custard mixture into crust, stopping just short of the top; be careful not to overfill. Press spinach into custard, leaving some poking out from top.
• Sprinkle with remaining bacon and cheese. Bake 10 minutes at 375 degrees, then about 55 minutes at 325 degrees. Let cool about 1 hour before serving.

CINDY'S TUNA, SPINACH, AND BACON QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk together eggs, milk, blue cheese dressing, and cornstarch in a bowl until smooth. Fold in spinach, tuna, bacon, and Swiss cheese until evenly mixed. Pour into pie shell.
• Bake in preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes.

SPINACH, BRIE & BACON MINI QUICHE

Steps:

• Preheat oven to 350 degrees F; spray a 12-cup muffin tin with non-stick cooking spray and set aside.
• In a medium-size bowl, whisk eggs together with milk, half & half, salt & pepper; set aisde.
• In a small skillet over medium heat, cook turkey bacon slices until crispy; drain, cool, and dice or crumble into small pieces and set aside.
• Wash spinach well and pat dry; chop into small pieces and set aside.
• Using a hand-held grater, grate onion and brie cheese.
• Add spinach, bacon, onion, and brie to egg mixture and blend well.
• Roll out refrigerated pie crust and cut in 3 inch circles; line muffin tins with pie crust.
• Spoon egg mixture into each muffin cup, filling 3/4 full; place in oven and cook for 25 minutes or until eggs are set.
• Allow to cool for 5 minutes before serving.
• Note: you may have extra egg mixture depending on how high the muffin tins are filled. Repeat steps above to create more quiches to finish off egg mixture.

SPINACH AND CANADIAN BACON QUICHE

Steps:

• 1. Pre heat oven to 375* Place pie crust in an 9 inch pie pan.
• 2. In a large skillet melt butter over a medium heat, adding onions,garlic till golden brown,
• 3. Chop clean and washed spinach
• 4. Add Spinach and the mushrooms, cook til sauteed, add salt and pepper,scoop into pie crust.
• 5. Chop Canadian Bacon into hunks and sauteed in 4 tabs of butter, add on top of Spinach and mushrooms.
• 6. Grate cheese and spread over entire fillings
• 7. Beat four eggs and milk, add 1 tsp of ground mustard. Pour over pie crust, and bake for 45 mins at 375*
• 8. Remove from oven and let rest for 10 mins before serving! Add a dollop of sour cream and or salsa (optional) And Enjoy!!!!

SPINACH & BACON HASH BROWN QUICHE

Steps:

• Preheat oven to 425°. Press hash browns between paper towels to remove excess moisture; toss with butter. Press onto the bottom and up sides of a 9-in. pie plate. Bake 20-25 minutes or until edges are browned. Reduce oven temperature to 350°., Meanwhile, in a large skillet, cook bacon and onion over medium heat until bacon is crisp. Remove to paper towels to drain. In a large bowl, combine eggs, cream, salt and pepper. Stir in spinach, cheeses and bacon mixture; pour into crust., Bake 25-30 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

SPINACH, BRIE, AND BACON MINI QUICHE

Steps:

• Preheat oven to 350°F; spray a 12-cup muffin tin with nonstick cooking spray and set aside.
• In a medium-size bowl, whisk eggs together with milk, half-and-half, salt and pepper; set aside.
• In a small skillet over medium heat, cook turkey bacon slices until crispy; drain, cool, and dice or crumble into small pieces and set aside.
• Wash spinach well and pat dry; chop into small pieces and set aside.
• Using a hand-held grater, grate onion and Brie cheese.
• Add spinach, bacon, onion, and Brie to egg mixture and blend well.
• Roll out refrigerated pie crust and cut in 3-inch circles; line muffin tins with pie crust.
• Spoon egg mixture into each muffin cup, filling 3/4 full; place in oven and cook for 25 minutes or until eggs are set.
• Allow to cool for 5 minutes before serving.
• Note
• You may have extra egg mixture depending on how high the muffin tins are filled. Repeat steps above to create more quiches to finish off egg mixture.
• Tip
• You can also replace refrigerated pie crust with puff pastry dough or even breadstick dough. Simply roll out your dough of choice and follow the cooking instructions on the package if any pre-baking is required, then follow recipe instructions.
• Garnish with your favorite fresh herbs.
• Nutrition Information
• Serving size: 1 serving
• Calories: 147
• Fat: 9g (57% calories from fat)
• Cholesterol: 86mg
• Sodium: 245mg
• Total Carbohydrate: 10g
• Dietary Fiber: trace
• Protein: 5g

RICOTTA, MUSHROOM, SPINACH, BACON QUICHE

Steps:

• FOR THE CRUST:.
• In a large bowl combine the flour & salt.
• Add the butter with fingers, rubbing until incorporated completely and water.
• Gather the dough by rolling it into a ball, being sure to collect any fallen dough from the corners.
• Roll the dough on a lightly floured surface into a round ball. Roll the dough over your rolling pin and lift it over the tart pan. Unroll it loosely over the tart pan and gently press the dough into the pan without stretching it.
• Fold a bit of the excess dough inward to form a lip.
• Prick the bottom of the shell all over with a fork, cover with aluminum foil, and refrigerate for approximately 30 minutes or overnight.
• Arrange a rack in the center of the oven and heat the oven to 425 degrees F.
• Remove the foil, line the frozen shell with parchment or fresh foil, fill it with pennies or pie weights, and bake until the sides are set, about 12-14 minutes.
• Let cool.
• FOR THE FILLING:.
• Preheat the oven to 375 degrees F.
• Cook the spinach and bacon ahead of time.
• Combine the eggs, milk, spinach, ricotta, seasoning, parmesan, mushrooms, and swiss in a food processor or bowl. stir until well-incorporated.
• Line the bottom of the pie crust(s) with 1/4 cup of cheddar cheese before pouring in the egg mixture.
• Sprinkle the crumbled bacon over the quiche, sprinkle the remaining cheddar cheese over that.
• Bake the pie for 50 to 75 minutes until the egg mixture is set all the way through. Serve hot or refrigerate for later.
• Re-heat the next day in the microwave, or eat fresh with veggies or a side salad and dinner roll.

CRUSTLESS INDIVIDUAL SPINACH & BACON QUICHE - LOW CARB

Steps:

• Preheat oven to 350°. Spray muffin pan with nonstick cooking spray.
• Cook bacon in large skillet on medium-high heat until crisp. Drain, cool and crumble.
• In same skillet, cook and stir onion in remaining bacon fat 5 minutes or until tender. Ad spinach, pepper, nutmeg and salt. Cook and stir over medium heat about 3 minutes or until liquid evaporates. Return bacon to skillet and remove from heat.
• Combine ricotta, mozzarella and Parmesan cheeses in large bowl; mix in eggs. Add cooked spinach mixture and combine well.
• Divide mixture evenly to fill 10 muffin cps. Bake 40 minutes or until filling is set. Let stand 10 minutes. Run thin knife around edges to release. Serve hot or refrigerate and serve cold.

BACON SPINACH ASIAGO QUICHE

Steps:

• For the crust: Mix flour, shortening and salt together with a fork until crumbly. Add water a little at a time until the dough holds together. Mix lightly with fork. Be careful not to over mix the dough or it will come out tough instead of flaky.
• Place ball of dough onto a lightly floured surface and roll out to fit a 9" pie pan. Loosely roll the dough onto your rolling pin and place dough in pie pan. Push dough into the pie pan and trim off any excess dough. Finish edges with a fork or by crimping the edges with your fingers.
• For the filling: In a large bowl whisk together eggs and milk. Mix in the asiago cheese and 1/2 cup of the cheddar cheese. Add bacon, shallots, sun dried tomatoes, salt, and cayenne pepper. Squeeze out the excess liquid from the spinach and add to the egg mixture. Mix everything together until it is well blended.
• Pour into prepared pie crust shell. Sprinkle with the remaining 1/4 cup of shredded cheddar cheese. Bake at 400 degrees F for 40 minutes or until a knife inserted about 2 inches from the edge comes out clean.

BACON-SPINACH QUICHE

Steps:

• Rub softened butter on the inside surface of pie shell.
• Drain spinach; squeeze out as much liquid as you can.
• Place spinach in pie shell and top with crumbled bacon.
• Whisk together cream, eggs, cheese, salt, and nutmeg.
• Pour mixture into pie shell.
• Bake quiche at 425 F for 10 minutes, then reduce heat to 325 F and bake for an additional 35-40 minutes or until quiche is set.

SPINACH AND BACON QUICHE

Steps:

• Combine ingredients; pour into pastry lined quiche dish or uncooked pie crust. Bake at 400 degrees for 35 minutes or until middle is done. Serves 6 to 8.

CRUSTLESS SPINACH QUICHE WITH BACON & TOMATOES

Steps:

• 1. Place rack into the middle position, and then preheat oven to 350f (175c).
• 2. Lightly grease a 9-inch pie pan, and set aside.
• 3. Dice the bacon, and fry up in a large skillet, at medium-high heat, until nice and crisp.
• 4. Remove the bacon from the pan, and allow to drain on paper towels. Set aside.
• 5. Meanwhile, remove all but 2 tablespoons of the bacon fat from the pan, and return to the stovetop.
• 6. Add chopped onions and cook, stirring occasionally, until onions are soft, about 4 to 6 minutes.
• 7. Stir in spinach, reduce heat to medium, and continue cooking until excess moisture has evaporated.
• 8. Chef's Note: You don't want the mixture to dry out... just evaporate off the puddles of liquid.
• 9. Remove the pan from the heat, and allow to cool slightly.
• 10. In a large bowl, beat the eggs, then add the cheese, salt and pepper, and combine. Then add the spinach/onion mixture, and the reserved bacon. Blend together until evenly mixed.
• 11. Chef's Note: Avoid, at all costs, the pre-shredded cheeses that are out there. In order to keep the cheese from clumping, they toss the cheese with things like powdered wood pulp... And if you have any problems with that, don't worry because the USDA says that wood pulp is completely safe for consumption ;-)
• 12. Chef's Note: I have always maintained that Feta cheese is an acquired taste... But its use in this dish really kicks up the flavor. So, if you've avoided Feta, I would really recommend you give it a try in this dish.
• 13. Place mixed ingredients into the prepared pie pan, and then add the tomatoes to the top, and slightly press them into the mixture.
• 14. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.
• 15. Cooking Tip: If you have a good cast-iron pan, you could cook the bacon, onions, and spinach, and then add the eggs and cheese, and put the pan into the oven. Making this a rustic, one-pan dish.
• 16. Presentation Tip: If you have a baking pan that does mini quiches... these make a brilliant appetizer for your guests at your next dinner party.
• 17. Keep the faith, and keep cooking.

CRAB, BACON AND SPINACH QUICHE RECIPE - (4.7/5)

Steps:

• Preheat oven to 400 With a knife, make small slits in thawed pie crust and bake for about 5-7 minutes or until just lightly browned. You don't want to pre-bake it too much since it will be going back into the oven after all of the ingredients have been placed into the pie shell. In a small to medium sized skillet on medium heat, begin to cook the chopped bacon and add the spinach about 2-3 minutes into cooking the bacon. Continue cooking until the bacon is cooked through and crispy and the spinach has wilted slightly. Place the spinach and bacon mixture onto the bottom of the pre-baked pie shell. Make sure your crab meat has been picked over for shells and place on top of the spinach and bacon mixture. Prepare your milk and egg base by combining the milk, egg, and Old Bay. Add a dash of salt and pepper for taste. Pour the egg and milk mixture over the crab and spinach. Top with Monterrey Jack cheese and bake at 400 for 20-25 minutes, or until the milk and egg mixture is set and no longer jiggles like jello.

CLAUDIA'S LOW FAT SPINACH & BACON QUICHE MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Saute onions & garlic in olive oil, 1 minute.
• Add turkey bacon, cook until bacon is browned, but not crisp, approximately 3 to 5 minutes, stirring occasionally. Drain. (I like to blot with a paper towel to get out all the excess grease.).
• Combine cream cheese, Eggbeaters and milk; smashing cream cheese with back of the spoon until it is broken up.
• Add salt & pepper to taste to egg mixture.
• Add bacon mixture, green onions, cheese and spinach to egg mixture.
• Unroll crescent rolls.
• Working with ¼ of the crescent rolls at a time (2 triangles), pinch seams together and roll with rolling pin out on floured board to an 8x8 square. Cut into fourths.
• Place ¼ into each muffin cavity to form 1 muffin. Press up in muffin tin to fully line the muffin cavity.
• Repeat with remaining crescent rolls.
• Bake 20 to 25 minutes @ 375 degrees or until knife inserted in middle comes out clean.
• When slightly cooled, run knife around muffin to release. Serve or store for later use.
• Cool completely before storing in Ziplock bag.
• When ready to serve, place muffin on plate and reheat in microwave.
• Yield: 16 muffins.

CREAMY LOBSTER BACON SPINACH QUICHE RECIPE - (4.3/5)

Steps:

• Begin with making lobster stock. In a small pan add lobster with 1/2 cup of water cover simmer 10 minutes on low. Remove lobster, remove shells return shells to pan uncovered simmer on very low for 30 minutes ...viola lobster stock Prep 10 x 3 inch quiche pan with crust In a large bowl mix eggs, add all the following ingredients save the lobster for last so it does not break up when stirring. Bake 10 minutes in a preheated 400 degree oven, reduce to 350 bake another 40-50 minutes when center of quick=he has risen the quiche will be done. Let cool for at least a half hour. Serve

SPINACH BACON QUICHE

Steps:

• 1. In large bowl, beat eggs; whisk in milk, 1 cup cheese, onion, bacon, salt, mustard and paprika. Add spinach. Pour into pie shell. Sprinkle with the remaining cheese. Bake @400F for 40 minutes or until knife is inserted halfway between the center and the edge comes out clean.