Creamed Spinach Quiche Topped with Bacon

Making quiche is easy if you follow some simple rules. So many variations are possible! It’s Sunday morning and you want to serve breakfast in an hour. Done. Here we go!
Creamed Spinach Quiche With Bacon | Dishin' With Darla

It’s Sunday morning and you want to serve breakfast in an hour. Done.   Here we go!

First, what do you have in your fridge from a leftovers perspective? Last Sunday I had the following in my fridge and made a delicious quiche ALL from leftovers and unused food. Here’s what I had:

  • About ½ c creamed spinach I used when made stuffed chicken breasts with creamed spinach
  • Cooked turkey sausage patties
  • Spinach, sausage, and jalapeño stuffing used for an appetizer
  • 4 green onions that were wilting
  • 1 c of heavy cream left from the creamed spinach 

It was so satisfying to use all that up! I happily cleaned out 3 tupperware containers

Quiche Crust can be made the following ways:

  • Make your own crust
  • Buy pastry sheets in refrigerator section of store
  • Crustless is good, just heavily grease pie or quiche plate
  • Use soft white or light wheat that when you roll it with a rolling pin it flattens.
    • Butter or oil each side and lightly toast or grill. Lightly.

Substitutions

  • Cream, milk, half and half, unsweetened almond, unsweetened coconut milk
  • Sour cream or plain yogurt
  • Cream cheese
  • Use common sense. If you only have 1% milk, add sour cream, yogurt or cream cheese
  • If you have enough heavy cream you are good to go. However, if not, choose less heavy dairy alternatives

NOTE:

  • Buy a quiche plate. A pie plate will do, but it will be a smaller quiche. The recipe below assumes a quiche plate
  • Sautéed vegetables are better in a quiche than raw. Some raw veggies release water and make a watery quiche. However, I have made many a quiche with raw veggies such as green onions and peppers
  • Use cooked meats or deli meats (chicken, fish, turkey, beef)
Slice of Creamed Spinach Quiche With Bacon | Dishin' With Darla

Creamed Spinach Quiche Topped with Bacon

Making quiche is easy if you follow some simple rules. So many variations are possible! It’s Sunday morning and you want to serve breakfast in an hour. Done. Here we go!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Breakfast
Cuisine: French

Equipment

  • Quiche or pie plate

Ingredients

  • 1 large pie crust (recipe below)
  • 4 eggs (beaten)
  • 1.5 c cheddar cheese
  • 1 c whole milk and 1 c sour cream (OR 2 c cream or half and half)
  • 1 c cream
  • 4 T butter
  • 2 T flour
  • 8 oz frozen chopped spinach
  • t nutmeg
  • 1 t salt
  • 1 t white pepper
  • 1 t basil
  • ½ t dill
  • 8 slices bacon (chopped)
  • 6 green onions (sliced)
  • ½ red pepper (diced)
  • Fresh fruit garnish (strawberries or fresh melon or both)

Instructions

Vegetables

  • Saute onion and red pepper, set aside.
  • Make the creamed spinach by melting 2T of butter in a sauté pan. Add 2 T flour and stir until white and bubbly, not brown. You made a roux.
  • Add 1c of half and half or cream. Stir to thicken.
  • Add chopped cooked spinach you have squeezed all the water out of. It will continue to thicken.
  • Add 1/8 t nutmeg and salt and pepper to taste. Add a pinch of cayenne pepper. Set aside.

Egg custard

  • Put 4 eggs into a 4 cup measuring cup. Beat them with a fork or whisk until incorporated.
  • Add cream or dairy substitutions above until you reach the 3 cup mark.
  • Add seasonings, salt and pepper, dried dill, and basil.
  • Stir until all blended.
  • Cook the bacon until 60% done, then drain on paper towels.
  • *Note about bacon: bacon mixed into q quiche gets soggy, so add your cooked crumbled bacon on top of the quiche about 10 minutes before it’s done. That’s why you will only cook it to 60%.

Assembly

  • Add crust into quiche pan, or if you’re not using a crust, grease well.
  • Add sautéed vegetables.
  • Now add 1/2 the shredded cheese or about 2/3 cup.
  • Layer on creamed spinach.
  • Pour custard on top until full. If not full, add beaten eggs until full.
  • Top with shredded cheese and sprinkle with paprika.

Cooking

  • Bake at 350 degrees for 20 minutes.
  • Remove and top with cooked crumbled bacon.
  • Place back in the oven for 10-15 minutes.
  • Quiche should be firm but still soft. A butter knife put in the middle should come out barely damp but not with pools of wet egg on it. Quiche cooks from the edges into the middle. If there is a smooshy center, it’s not done.
  • Remove from the oven and let sit for 15 minutes to cool and set up.
  • Serve with a little fresh fruit.
  • ENJOY!

Make a Buttery Pie Crust – makes 2 crusts or l large quiche crust

  • Place 2.5 c flour in a large bowl and whisk in 1t salt.
  • Cut 2 sticks or 1 c cold butter into flour until a very crumbly consistency forms.
  • Add 3 T ice cold water and continue to mix. Use your hands, squeezing and blending the dough until smooth.
  • Roll out dough on the counter or on a linen pastry towel.
  • Gently place in a quiche pan.
  • This recipe makes 2 crusts, which you will need for a large quiche pan but you likely will have leftover dough. Save in the fridge or freezer for when you might need to top a cobbler.

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