Spinach and Bacon Quiche

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Breakfast: Spinach and Bacon Quiche
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Servings: 1
sliced bacon
single refrigerated pie crust
eggs, beaten
heavy cream
salt and ground black pepper to taste
Worcestershire sauce
hot pepper sauce, or to taste
frozen chopped spinach - thawed, drained and squeezed dry
shredded Cheddar cheese
chopped green onion
grated Parmesan cheese
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop when cool.
  3. Fit the pie crust into a 9-inch pie dish, and set aside.
  4. In a bowl, whisk together the eggs, cream, salt, black pepper, Worcestershire sauce, and hot pepper sauce. Spread the spinach into the bottom of the pie crust; top with bacon, Cheddar cheese, and green onion. Pour the egg mixture over the filling, and sprinkle the quiche with Parmesan cheese.
  5. Bake in the preheated oven until the top is lightly puffed and browned, and a knife inserted into the center of the quiche comes out clean, 35 to 45 minutes.
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