Bacon Spinach Quiche because eating greens never tasted this good

Bacon spinach quiche is here to make your dinner a little simpler and better; filled with bacon and ham and perfect sauteed spinach and briny feta, you can’t get much better.

This quiche is for my dear sister-in-law who has Greek heritage. Her Dad makes the most wonderful tiropita and spanakopita. As much as I love the flavors in these, I don’t often have phyllo dough in my freezer. Still, it’s quick and easy to make a batch of cream cheese pastry.

Once you have your dough, it’s a hop, skip, and a jump to a perfect bacon spinach quiche that’s perfect for lazy weekend brunches or for harried weeknights. Quiche is one of those dishes you make for your future self–the one that’s scouring through the fridge trying to find something that’s not sugar for lunch or the one who’s got to leave the house 10 minutes ago to take a kid to taekwondo.

And I know it’s cheating, but if you add bacon to that quiche, you will win hearts and minds to the cause of quiche. Would that all such versatile dinners could be so noble.

Let’s make this thing.

this …

Bacon Spinach Quiche

Why quiche will save your bacon (pun intended) in the kitchen

1. Oh so freezable: One of the bakeries my pro-baker Mom used to work made a big portion of their sales from their quiches. Sold through fundraisers, people bought these things by the case load, and it makes sense. A quiche is a freezable all-in-one meal you just need to reheat later. Make a quiche now, save yourself from eating trash fast food another day.
2. More contrast of textures: I love making mini quiches with my students as they’re such a cute handheld size, and it keeps busy hands busy. Still, full size quiches have a lot more going on in the texture department–you get more creamy filling and more flaky crust, and more gooey cheese.
3. Spinach-bacon-feta is the triumvirate of awesome: There’s practically no dish that won’t taste amazing with these 3 in it; add a cream cheese pastry crust and there’s no chance of having a bad meal.
4. Reinvent your leftovers: Got some leftover potatoes hanging out in the fridge? Add them in your quiche. Got some ends of cheese you have no other use for–quiche. You get it. Most leftover meats and cooked vegetables are made better in quiche.

Ingredients you need for Spinach Bacon Quiche

Tips for making the best bacon spinach quiche

1. Squeeze out the water: Spinach is notoriously watery, and if you’re not careful, you can easily sog up your pie here. Once the spinach is wilted, chop it finely on a cutting board. From there, load up the spinach in a strainer and press out as much of the water as you can.
2. Mix the spinach and bacon: The spinach can get clumpy in the pie, but if you mix it with the bacon, it will distribute itself nicely.
3. Use block feta: My sister in law is telling me this all the time. If you can find it, feta that’s in a solid block is much better than the pre-crumbled stuff. If you really like feta, my choice would be for sheep’s milk feta for it’s extra creamy flavor.
4. Save the scraps of dough: Once you trim away the edge of the pastry, be sure to save the scraps. You can cut the scraps into thin strips and twist them together to make a pretty edge.

Bacon Spinach Quiche

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• Author: Elizabeth Farr
• Total Time: 85 minutes
• Yield: One 9” pie 1x

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Description

Briny feta and luxurious bacon go together with delightfully green spinach for an earthy satisfying quiche that your whole family will love.

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Ingredients

Scale 1x2x3x

1/2 batch Cream Cheese Pastry

 

Filling

• Cooked bacon from one 8 oz package, chopped finely
• 1 small shallot or 1/2 small onion, chopped
• 2 cups spinach
• Chopped roasted potatoes or ham, about 1 cup
• 4 oz feta cheese, crumbled

Custard

• 4 large eggs
• 1/2 cup half + half (118 mL)
• 1/4 cup sour cream (57 g)
• 2 Tablespoons flour (33 g)
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 cloves garlic, grated
• 1 egg yolk for an egg wash

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Instructions

Preheat the oven to 350 F (180 C).

 

For the custard

1.  Whiz all the ingredients just until mixed in a blender, about 5 seconds.  If you don’t have a blender, just whisk everything together.

For the filling

1. Set a skillet over medium heat.  Drop in the onion and a little bit of bacon fat if you saved it from cooking the bacon.  If not, use about 1 teaspoon of olive oil.  Stir the onions until they’re translucent, and then add the spinach. 
2. Stir to cover the spinach with the fat and onions, and then cover the pan to let the spinach wilt.  After about 2 minutes the spinach should be tender.  Pour the contents of the pan onto a cutting board.  Chop the spinach finely.  Scoop the spinach into a fine-mesh strainer and press out any excess water from the spinach.
3. Toss together the spinach and crumbled bacon.  The bacon helps break up the spinach so that it doesn’t get clumpy in the pie.

For the quiche

1.  Sprinkle a piece of parchment with a little flour.  Sprinkle some more flour on your pastry, and then place it on the parchment.  Roll out the dough into a sheet about 1/8″ thick that’s big enough to fit into a glass pie plate.  Check the size by placing the pie plate on top of the pastry then inverting the parchment into the pan.  If the dough extends just above the rim of the pie plate, you’re good to go.  If it’s not quite there, flip everything out and roll a little bit more. 
2. Once you’ve rolled the dough to the right size, use the parchment to transfer the dough to the pie plate.  Press the dough into the plate, and then trim away the excess dough with a knife around the inside edge of the plate.  Save the scraps for decorating the pie later.

3. Pour a little bit of the custard into the bottom of the crust.  Scatter the spinach/bacon mix and potatoes or ham over that.  Crumble the feta over the top, and then pour the custard to cover everything.

4. Mix the egg yolk with about 1 teaspoon of water with a fork.  Use a pizza wheel to cut the scraps of pastry into thin strips.  Take 2 strips of dough and twist them together, using the egg wash to help everything stick together.  Paint a little egg wash around the inside edge of the pie.  Place the twisted pieces of dough around the top of the pie.  Brush the edge of the pie with egg wash.

5.  Bake for 40-45 minutes until the pastry is lightly brown and crisp and the pie is no longer jiggly in the center.

Equipment

rolling pin

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pie plate

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parchment

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Notes

Quiche keeps well in the fridge, covered for about a week.

Freezing: freeze the quiche in a plastic bag with as much air removed as you can.  To reheat, either set it in the fridge to thaw overnight, or let it sit on the counter to thaw at room temp for a couple hours.  Cover the quiche with foil and reheat for about 20 minutes.

• Prep Time: 40 minutes
• Cook Time: 45 minutes
• Category: Pastry
• Method: Oven
• Cuisine: American

Nutrition

• Serving Size: 1 piece
• Calories: 596
• Sugar: 2
• Sodium: 896
• Fat: 48
• Saturated Fat: 22
• Unsaturated Fat: 0
• Trans Fat: 0
• Carbohydrates: 25
• Fiber: 1
• Protein: 17
• Cholesterol: 221