Quiche tends to get a bad wrap. Heck, even I wasn’t a fan of quiche, until I tried this recipe. Imagine a flavorful, creamy quiche filled with small pockets of cream cheese, bacon and Swiss. To describe it in one word: Heavenly. I have made this recipe, no joke, about 1-2 times a month for the past few months. I think I may be addicted.
Spinach, Bacon and Swiss Quiche
Makes one deep dish pie
- 1 Frozen Deep Dish Pie Crust
- 3 eggs
- 1 1/2 c. half and half
- 10 strip bacon, fried extra crispy and crumbled
- 1/2 c. Grated Fresh Parmesan Cheese
- 1 c. Shredded Swiss Cheese
- 10 ounce box frozen chopped spinach, thawed and squeezed thoroughly
- 3 ounces cream cheese, chilled and cut into little cubes
- Preheat oven to 350-f degrees. Add the uncooked pie crust to your pie dish.
- In a bowl, combine the eggs and half and half until thoroughly combined. Add the extra crispy bacon, Swiss cheese, Parmesan cheese, and spinach, separating the spinach a bit as you add it so it is easier to combine. Stir until incorporated.
- Gently add the cream cheese to the quiche mixture and stir just a bit. Be very gentle so the cream cheese doesn’t break apart. Pour into deep dish pie shell.
- Bake for 45-55 minutes, checking at 40 minutes. The middle of the quiche should not jiggle much when you gently shake it.
- Let rest for 30 minutes before you cut into it or it may release the liquids. Serve after allowing it to rest, or store in the fridge and reheat in the microwave.
Slightly adapted from My Homemade Life