Spinach Bacon Quiche
Savory bacon mixed with wilted spinach and creamy gruyere cheese
Servings: 8 pieces
Calories: 284kcal
Ingredients
- Pie Crust
- 5 oz. Fresh Spinach
- ½ Cup Crumbled Bacon cooked
- ½ Cup Green Onions chopped
- 6 oz. Gruyere Cheese shredded
- ½ Cup Heavy Whipping Cream
- 1½ Cups Egg Whites
- ⅛ tsp Cayenne Pepper optional
- ¼ tsp Salt
- ¼ tsp Pepper
Instructions
- Preheat oven to 425°
- In a sauté pan on medium heat, wilt spinach. This is an important step as you want it to release some of itsmoisture, but not all.
- Ifusing a store bought pie crust you will want to make sure that it is thawed.
- Nextyou are going to work in batches sprinkling the cheese, onions, bacon, andspinach into the unbaked pie crust. Iusually have at least three layers of each. Also, I try to spread the spinach leaves out so that they cover a largerarea.
- In a separate bowl or large measuring cup mix together the egg whites, heavycream, salt, pepper, and cayenne pepper.
- Once mixed, pour mixture over quiche layers. I will lightly press down on the ingredients so that they are fullycovered by the egg mixture.
- Bake for 15 minutes at 425° then reduce oven temperature to 300° and bake for an additional 20 minutes. Keep an eye on your crust to make sure itdoesn’t get too brown. If it startsgetting a little to brown, cover the edges with foil.
- The quiche is done when it no longer jiggles. :) This is one of those recipes that if you stick a knife in it to test it, it will never come out clean because the moisture from the spinach mixes with the cheese and results in a very creamy texture.
- Allow Quiche to cool at least 10 minutes before cutting. This is great, cold, warm or reheated.
Notes
If you prefer to use whole eggs, you can substitute 4 eggs and 1 cup of whipping cream. Then extend the baking time at 300° to 30 minutes.
You can also skip the crust and make these in a muffin pan. Just make sure to use a non-stick muffin pan and coat with cooking spray.