Spinach & Bacon Quiche

Applewood Smoked Thick Cut Bacon 12 oz

This Spinach & Bacon Quiche is packed with flaky crust, crispy SunnyValley Smoked Applewood Bacon, melty cheese, and fresh spinach—a total brunch win. Whether for breakfast or a light dinner, it’s easy, hearty, and absolutely delicious!

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Serves:
8
Time To Prepare:
15
Time To Cook:
45

Directions

  1. Preheat Oven: 375ºF
  2. Cook the Bacon: In a large skillet, cook the bacon over medium heat until crispy. Chop into bits.
  3. Place Pie Crust in Dish: Set aside for later.
  4. Whisk Ingredients: Eggs, heavy cream, hot pepper sauce, Worcestershire sauce, salt, and pepper in mixing bowl.
  5. Construct the Quiche: Spread spinach on pie crust. Add bacon, Monterey Jack cheese, and green onion on top. Pour egg mixture over ingredients and sprinkle with Parmesan cheese.
  6. Bake and Enjoy: Add quiche to preheated oven until lightly puffed and browned. A knife inserted in the center of the dish should come out clean, between 35-45 minutes.

Ingredients

  • 20 slices SunnyValley Applewood Smoked Bacon
  • 1 single refrigerated pie crust (9 inches)
  • 6 large eggs (beaten)
  • 1 ½ cups heavy cream
  • 5-10 dashes of hot pepper sauce
  • 2 dashes Worcestershire sauce
  • Salt and pepper (to taste)
  • 1 (12 ounce) package frozen chopped spinach (thawed, drained, dried)
  • 1 ½ cups shredded Monterey Jack cheese
  • 3/4 cup chopped green onion
  • 1/4 cup grated Parmesan cheese