Paula Deen Bacon Spinach Quiche

Paula Deen’s Bacon Spinach Quiche is made with a refrigerated pie crust, shredded Swiss cheese, cooked and crumbled bacon, fresh baby spinach, eggs, heavy cream, and a touch of salt and pepper. This delicious quiche recipe creates a hearty breakfast or brunch dish that takes about 1 hour to prepare and can serve up to 8 people.

Ingredients Needed:

• 1 9 inch fitted to a 9 inch glass pie plate refrigerated piecrust
• 1 1/2 cups shredded Swiss cheese
• 1 lb cooked and crumbled bacon
• 2 cups chopped packed fresh baby spinach
• 6 large beaten eggs
• 1 1/2 cups heavy cream
• to taste salt
• to taste black pepper

How To Make Bacon Spinach Quiche?

1. Preheat the oven: Set your oven to 375°F (190°C).
2. Prepare the egg mixture: In a blender or food processor, combine the eggs, heavy cream, salt, and pepper until smooth.
3. Layer the pie crust: Place the chopped spinach at the bottom of the crust, followed by the crumbled bacon, then the shredded Swiss cheese.
4. Pour the egg mixture: Evenly pour the egg mixture over the layered ingredients in the pie crust.
5. Bake the quiche: Place the quiche in the oven and bake for 35 to 45 minutes, until the egg mixture is set and the top is lightly golden.
6. Cool and slice: Allow the quiche to cool slightly before slicing into 8 wedges.

Recipe Tips:

• Cook the Bacon Until Crisp: For the best flavor and texture, cook your bacon until it’s crispy but not burnt. This gives your quiche a satisfying crunch and prevents soggy bites.
• Squeeze Excess Moisture from Spinach: Fresh spinach can release water when baked, making your quiche watery. Pat the chopped spinach dry with a paper towel or give it a gentle squeeze to remove excess moisture.
• Pre-Bake the Pie Crust: For a crispier crust, bake your pie crust for 5 minutes before adding the filling. This simple step prevents the crust from turning soggy under the egg mixture.
• Layer Ingredients Evenly: To get a perfect bite of every ingredient, layer the spinach, bacon, and cheese evenly before pouring in the egg mixture. This ensures the flavors are distributed throughout the quiche.
• Don’t Overbake the Quiche: Keep an eye on the baking time. When the center of the quiche jiggles slightly but the edges are set, it’s ready. Overbaking can make the quiche rubbery instead of creamy and soft.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover quiche cool completely to room temperature. Once cooled, cover it tightly with plastic wrap or transfer it to an airtight container. Refrigerate the quiche for up to 3 days.
• Freeze: Allow the quiche to cool fully, then wrap it in plastic wrap and place it in a freezer-safe bag or container. Freeze for up to 3 months.
• Reheat: Preheat your oven to 350°F (175°C). Place the quiche on a baking sheet and cover it loosely with aluminum foil. Heat for about 15 to 20 minutes or until warmed through.

Nutrition Facts

Serving Size: 1 slice (1/8 of the quiche)

• Calories: 506
• Total Fat: 42g
• Saturated Fat: 20g
• Cholesterol: 241mg
• Sodium: 744mg
• Potassium: 343mg
• Total Carbohydrate: 14g
• Dietary Fiber: 2g
• Sugars: 1g
• Protein: 20g

Try More Paula Deen Recipe:

• Paula Deen Chicken Fried Steak
• Paula Deen Broccoli Bake
• Paula Deen Deviled Eggs
• Paula Deen Chicken Pot Pie

Paula Deen Bacon Spinach Quiche

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Brunch, Breakfast Recipe Keys: B Bacon Spinach Quiche

Difficulty:BeginnerPrep time: 10 minutesCook time: 45 minutesRest time: 5 minutesTotal time:1 hour Servings:8 servingsCalories:506 kcal Best Season:Suitable throughout the year

Description

Paula Deen’s Bacon Spinach Quiche is made with a refrigerated pie crust, shredded Swiss cheese, cooked and crumbled bacon, fresh baby spinach, eggs, heavy cream, and a touch of salt and pepper. This delicious quiche recipe creates a hearty breakfast or brunch dish that takes about 1 hour to prepare and can serve up to 8 people.

Ingredients

• 1 9 inch fitted to a 9 inch glass pie plate refrigerated piecrust
  
• 1 1/2 cups shredded Swiss cheese
  
• 1 lb cooked and crumbled bacon
  
• 2 cups chopped packed fresh baby spinach
  
• 6 large beaten eggs
  
• 1 1/2 cups heavy cream
  
• to taste salt
  
• to taste black pepper

Instructions

1. Preheat the oven: Set your oven to 375°F (190°C).
   
2. Prepare the egg mixture: In a blender or food processor, combine the eggs, heavy cream, salt, and pepper until smooth.
   
3. Layer the pie crust: Place the chopped spinach at the bottom of the crust, followed by the crumbled bacon, then the shredded Swiss cheese.
   
4. Pour the egg mixture: Evenly pour the egg mixture over the layered ingredients in the pie crust.
   
5. Bake the quiche: Place the quiche in the oven and bake for 35 to 45 minutes, until the egg mixture is set and the top is lightly golden.
   
6. Cool and slice: Allow the quiche to cool slightly before slicing into 8 wedges.

Notes

• Cook the Bacon Until Crisp: For the best flavor and texture, cook your bacon until it’s crispy but not burnt. This gives your quiche a satisfying crunch and prevents soggy bites.
• Squeeze Excess Moisture from Spinach: Fresh spinach can release water when baked, making your quiche watery. Pat the chopped spinach dry with a paper towel or give it a gentle squeeze to remove excess moisture.
• Pre-Bake the Pie Crust: For a crispier crust, bake your pie crust for 5 minutes before adding the filling. This simple step prevents the crust from turning soggy under the egg mixture.
• Layer Ingredients Evenly: To get a perfect bite of every ingredient, layer the spinach, bacon, and cheese evenly before pouring in the egg mixture. This ensures the flavors are distributed throughout the quiche.
• Don’t Overbake the Quiche: Keep an eye on the baking time. When the center of the quiche jiggles slightly but the edges are set, it’s ready. Overbaking can make the quiche rubbery instead of creamy and soft.

Keywords:Paula Deen Bacon Spinach Quiche