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Spinach Bacon Quiche

SUBMITTED BY: Lois Sundheim      PHOTO BY: KSTUBBLE

"'This versatile dish fits nicely into a menu for brunch or supper,' informs Lois Sundheim of Fairview, Montana. Her colorful pie slices easily."
PREP TIME  10 Min
COOK TIME  40 Min
READY IN  50 Min
SERVINGS & SCALING
Original recipe yield: 6 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 4 eggs
  • 2 cups milk
  • 1 1/4 cups shredded Cheddar cheese, divided
  • 1/4 cup finely chopped onion
  • 4 bacon strips, cooked and crumbled
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon paprika
  • 1 (10 ounce) package frozen chopped spinach, cooked and drained
  • 1 (9 inch) unbaked pastry shell

DIRECTIONS

  1. In a large bowl, beat eggs; whisk in milk, 1 cup cheese, onion, bacon, salt, mustard and paprika. Add spinach. Pour into pie shell. Sprinkle with the remaining cheese. Bake at 400 degrees F for 40 minutes or until a knife inserted halfway between the center and the edge comes out clean.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2006 by kerri
I made this quiche without bacon and I was out of dry mustard, so substituted prepared mustard. It was still the best quiche I have ever made! My son, who is somewhat of a connoisseur of restaurant quiche, loved it, too.

9 users found this review helpful
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 10, 2006 by Debbie
Not the consistency of a restaurant quiche. I think there is a bit too much milk in the recipe, when I cut the quiche it was all watery. And I had drained my spinach rather well.

6 users found this review helpful
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 7, 2007 by marilyn
It ended up pretty good, but it was very liquidy.

4 users found this review helpful


 
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