Bacon Cheese Spinach Quiche
A savory blend of bacon, spinach, onions, plus cheese and leftover ham topped with eggs, sour cream and Half & Half.
Yield: 6 servings
Calories: 386kcal
Materials
- 1 refrigerated pie crust
- 4 slices bacon, crumbled
- 1/2 cup onion, chopped
- 2 cups baby spinach roughly chopped
- 1 1/2 cups cheddar jack cheese, shredded
- 1 cup ham, diced
- 2 Tbsp. green onions, diced
- 5 eggs
- 1/2 cup sour cream
- 1 cup Half & Half
- 1/2 tsp. salt
- 1/2 tsp. pepper
Instructions
- Preheat oven to 350°.
- Press pie crust into pie plate. Crimp or decorate edge if desired. Poke bottom of crust with fork several times. Bake until light golden brown, approx. 8 minutes. Cool on wire rack.
- Crisp bacon in fry pan. Blot cooked bacon and crumble.
- Remove grease from pan. Sweat onions on low heat. When you think the onions are about done, add the spinach until wilted. Drain the water and blot the onion/spinach mixture.
- In bottom of pie crust, add about 1/3 of cheese. Add ham and green onions.
- Add another 1/3 of cheese, plus bacon, onion, and spinach. Top with remaining cheese.
- In separate bowl, whisk together eggs, sour cream, and Half & Half. Pour evenly over pie.
- Gently burp the quiche by rocking it from side to side on the counter top.
- Bake for 35 - 40 minutes. When center 3" still has a jiggle, turn oven off and leave quiche in oven for 5 more minutes.
- Remove quiche from oven and allow it to rest for 15 minutes. Enjoy!
Notes
See blog for further definitions on sweating the onions and burping the quiche.
Also, to make this quiche ahead, stop at step #6 and refrigerate. Add the egg, sour cream, and Half & Half mixture when you are about to bake it.
Nutrition
Calories: 386kcal | Carbohydrates: 7g | Protein: 21g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 211mg | Sodium: 790mg | Potassium: 341mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1664IU | Vitamin C: 5mg | Calcium: 314mg | Iron: 2mg