Ingredients
Units
Scale
- 1 Homemade Pie Crust or Store-bought Pie Crust
- 6 Slices of Bacon
- 2 Tablespoons Butter
- 1/2 Medium Sweet Onion, diced
- 2 Very Large Handfuls of Baby Spinach
- 6 Large Eggs
- 8oz (1 Cup) Heavy Whipping Cream
- 2oz (1/4 Cup) Whole Milk
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- 1 1/2 cups Cheddar Cheese
Instructions
- Roll out pie dough and place in a 9-inch pie dish. Place in the freezer to chill. Then preheat oven to 400F/205C. When the oven is heated properly take the pie dish out of the freezer place parchment paper on top and place dried beans, rice, or pie weights to weigh the dough down. Bake for 10 minutes then set aside to cool while you prepare the filling. Reduce the oven temperature to 350F/180C
- While the crust is baking in a frying pan or on a sheet pan bake the bacon until medium crispy doneness. Let cool slightly then chop into small pieces.
- In a large frying pan over low-medium heat caramelize the onions in the butter, it took me about 10 minutes. Then add the spinach and cook to wilt for a few minutes. Once cool chop bacon into small pieces.
- In a large bowl whisk together eggs, heavy cream, milk, salt, and pepper.
- Sprinkle bacon, spinach, onions, and 1 cup of cheese on top of the par-baked pie crust pour the egg mixture on top, and sprinkle the remaining cheese on top. Bake the quiche for 40-55 minutes until set and golden brown, the internal temperature should be between 165F/74C-185F/85C. Let the quiche cool for at least 20 minutes before slicing. Serve with salad. Store leftovers in the fridge for up to 3 days.
Notes
Reheat leftover slices at 300F for 10-15 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 55 Minutes
- Category: Breakfast
- Method: baking
- Cuisine: American/ French