Spinach-and-Bacon Quiche

6 Reviews
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8 servings
By Marti Moran, Tallahassee, Florida
October 2000
RECIPE BY Southern Living

Quiche is a great brunch option but you could also serve a slice of this spinach-and-bacon version with a green salad for a light and delicious lunch.

Ingredients

  • 1 (10-ounce) package frozen chopped spinach, thawed
  • 4 large eggs, lightly beaten
  • 1 1/2 cups half-and-half
  • 1 (1.8-ounce) package leek soup mix
  • 1/4 teaspoon pepper
  • 10 bacon slices, cooked and crumbled
  • 1/2 cup (2 ounces) shredded sharp Cheddar cheese
  • 1/2 cup (2 ounces) shredded mozzarella cheese
  • 1 unbaked (9-inch) frozen deep-dish pastry shell*

How to Make It

Step 1

Drain spinach well, pressing between layers of paper towels.

Step 2

Whisk together eggs and next 3 ingredients. Stir in spinach, bacon, and cheeses. Pour mixture into frozen pastry shell; place on a baking sheet.

Step 3

Bake at 375° for 40 to 45 minutes.

Step 4

* 1/2 (15-ounce) package refrigerated piecrusts may be substituted. Prepare according to package directions.

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Ratings & Reviews

mbailey's Review

terpfaninva
October 04, 2013
Easy and delicious. Omitted the leek soup (don't think this is available anymore) and used fresh chopped spinach, 2 chopped green onions and some season salt. Baked in a 10 inch quiche pan, came out perfect.

Nana728's Review

Claudia2009
May 24, 2012
N/A

HollyB's Review

Nana728
May 23, 2012
great recipe. it's a fave at our house. i use fresh spinach and chop it up in the food processor. both kids love it. my 8-year-old son is very picky--broccoli is the only green vegetable he eats, but he asks for the spinach quiche all the time!

mikoprice's Review

mikoprice
May 16, 2012
Big hit, kids are not fans though. Maybe make them eggs instead.

terpfaninva's Review

HollyB
July 28, 2010
I usually do not like quiche, but one of my friends made this and I loved it. I've made it several times since w/ a few modifications to make it a little healthier and adjust to our taste. I use 5 eggs, slightly more black pepper, not quite the whole package of leek soup mix (cut out about 2 T), fat free half-and-half and 7-9 pieces of center cut reduced fat/reduced sodium bacon. I use 2 percent cheese for both mozzarella and sharp cheddar and add just a little more than in the recipe. If I use frozen cut leaf spinach instead of chopped (depending what I have in my freezer), I cut back a little to about 8 oz. I use a refrigerated pie crust roll and bake it for about 8 min before adding the quiche mix. This is now one of my go-to brunch recipes and it has been a bit hit.

Claudia2009's Review

mbailey
April 27, 2009
This was a hit! The taste is so good! My kids (7&9yrs) really ate ALL and asked for 2nds! I used fresh spinach from my garden and added 2 large leaves of chard also from my garden. Also, I cooked it for 5 more minutes bc the 1st time it looked soggie in the middle, maybe it was my oven! Enjoy!