Quiche Lorraine with Spinach and Bacon
This easy Quiche Lorraine with Spinach and Bacon is a delicious take on a French classic, perfect for brunch, holidays, or even a make-ahead weekday breakfast!
Ingredients
- 1 frozen 9-inch deep-dish pie crust
- 6 slices bacon chopped
- 1 cup baby spinach chopped
- 1 cup Gruyère cheese shredded
- 4 large eggs
- 1 cup half-and-half
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon ground nutmeg optional
Instructions
- Preheat oven to 375°F. If needed, blind bake your crust according to package directions and let cool.
- Cook chopped bacon until crisp, then transfer to a paper towel-lined plate.
- Sauté chopped spinach in a bit of bacon grease for 1–2 minutes until wilted. Set aside.
- Layer half the bacon, spinach, and shredded Gruyère in the cooled pie crust.
- In a bowl, whisk together eggs, half-and-half, salt, pepper, and nutmeg. Pour over the filling. Top with remaining bacon, spinach and Gruyère.
- Bake for 40–45 minutes until the center is set and top is golden.
- Cool slightly, then slice and serve warm or at room temperature.
Notes
- Blind bake the crust if the package suggests it. This prevents soggy bottoms!
- Save half the spinach and bacon to top the quiche before baking.
- Let the crust cool before adding the filling.
- Don’t overbake — the center should be just set with a slight jiggle.
- Make ahead and reheat slices in the oven or enjoy cold!
Nutrition
Calories: 388kcalCarbohydrates: 17gProtein: 14gFat: 29gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.04gCholesterol: 154mgSodium: 462mgPotassium: 207mgFiber: 1gSugar: 2gVitamin A: 928IUVitamin C: 2mgCalcium: 232mgIron: 2mg
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