Quiche Lorraine with Spinach and Bacon
This Quiche Lorraine with spinach and bacon is a delicious lunch or breakfast casserole. It is easy to make and makes an elegant and delicious meal. Great for Sunday brunches, summer dinners and showers and gatherings.
Servings: 8
Calories: 48kcal
Equipment
- Large Bowl
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
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg optional
Instructions
- Preheat your oven to 375°F. Be sure to blind bake the pie crust if the package recommends it.
- In a skillet over medium heat, cook the bacon until crisp. Remove and drain on paper towels.
- Drain most of the grease from the bacon pan and then sauté the chopped spinach for 1–2 minutes, until wilted.
- Layer half the cooked bacon, spinach, and shredded Gruyère cheese evenly in the bottom of the pie crust.
- In a medium bowl, whisk together the eggs, half-and-half, salt, pepper, and nutmeg (if using).
- Pour the egg mixture over the filling. Top with remaining cheese, spinach and bacon.
- Bake the quiche for 35–45 minutes or until the center is set and the top is golden brown. A knife inserted in the center should come out clean.
- Let the quiche cool for at least 10 minutes before slicing. Serve warm or at room temperature.
Notes
This is easy to make ahead of time. Prepare and bake and let cool before storing.
Store leftovers in an airtight container or covered with plastic wrap in the refrigerator.
Nutrition
Calories: 48kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 95mg | Potassium: 62mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 459IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 0.1mg