Easy Bacon and Spinach Quiche

Ingredients

• 1 piece Frozen Pie Crust (9‑inch, thawed)
• 4 large Eggs (room temperature)
• 1.5 cup Heavy Whipping Cream (cold)
• 2 cup Fresh Spinach (chopped, packed)
• 0.5 cup Red Onion (thinly diced)
• 6 slices Bacon (cooked crisp, crumbled)
• 1 cup Swiss Cheese (shredded)
• 0.5 tsp Salt (to taste)
• 0.25 tsp Black Pepper (freshly ground)

Instructions

1. Preheat Oven

   Set the oven to 350°F and let it preheat while you prepare the filling.

   Time: PT5M

   Temperature: 350°F

2. Cook Bacon

   In a skillet over medium heat, cook the bacon slices until crisp. Transfer to a paper‑towel‑lined plate and crumble once cooled.

   Time: PT7M

3. Prepare Vegetables

   Dice the red onion finely. Roughly chop the fresh spinach if the leaves are large.

   Time: PT4M

4. Whisk Eggs and Cream

   In the mixing bowl, beat the eggs until fluffy. Add 1 cup of heavy whipping cream and whisk for about 1 minute. Add the remaining 0.5 cup cream, season with salt and pepper, and whisk again for another minute.

   Time: PT5M

5. Assemble Quiche

   Place the thawed pie crust on the baking sheet. Evenly scatter the chopped spinach, diced red onion, crumbled bacon, and shredded Swiss cheese over the crust. Pour the egg‑cream mixture over the fillings, ensuring it covers everything.

   Time: PT5M

6. Bake

   Bake the quiche on the middle rack for 40–45 minutes, or until the top is golden brown and the center is set (a knife inserted comes out clean).

   Time: PT45M

   Temperature: 350°F

7. Cool

   Remove the quiche from the oven and let it rest on the sheet pan for 10 minutes before slicing.

   Time: PT10M

8. Store or Serve

   Once completely cooled, cover tightly. Refrigerate up to 4 days or wrap portions and freeze for up to 2 months. Reheat frozen slices at 350°F for 15‑20 minutes.

   Time: PT5M

Nutrition Facts

Calories

300

Protein

12 g

Carbohydrates

12 g

Fat

22 g

Fiber

1 g