Best Spinach Bacon Quiche With A Twist Recipes

SPINACH BACON QUICHE

Steps:

• In a medium bowl, whisk together the flour, salt, and shortening. Use a pastry blender to cut in the shortening until there are pea-size.
• Sprinkle 1 tablespoon of the cold water over the flour and gently toss with a fork. Continue to sprinkle water, 1 tablespoon at a time, until the flour mixture is moistened and a dough starts to form.
• Transfer dough to a lightly floured surface. Flatten the dough slightly. Roll dough into a 12-inch circle. Transfer to a 9-inch pie plate gently. Trim the dough to a ½ inch edge. Fold the edge under and crimp your crust as desired. Do not prick.
• Chill in a refrigerator as the oven preheats.
• Preheat oven to 450 degrees F. Line the pie crust with a greased foil.
• Bake in the oven for 8 minutes. Remove the foil and continue baking for additional 5 minutes until the crust is set.
• Reduce oven temperature to 350 degrees F.
• In a large skillet cook onions and bacon until onion is tender and bacon is crisp.
• In a large bowl, whisk together the eggs, sour cream, half and half, salt, pepper, and nutmeg. Add the onion mixture, spinach, and cheeses.
• Pour the egg mixture into the pie crust. Bake for 45 to 50 minutes or until a knife inserted into the center comes out clean. You may need to cover the edges of the crust with foil to prevent overbrowning.
• Let stand for 10 minutes before serving. Garnish with cherry tomatoes.

SPINACH AND BACON QUICHE

Steps:

• Preheat the oven to 375 degrees F. Roll out one disc of pie dough into a circle, 12 inches in diameter. Place in 9 inch pie dish and crimp edges.
• Blind bake crust: Place a piece of parchment paper inside the pie pan and add 2 cups of pie weights, dry beans or rice. Bake at 375 degrees F for 15 minutes. Remove parchment paper and pie weights. Prick pie crust all over with a fork, then return to the oven for 8 more minutes.
• Meanwhile, cook bacon, in a skillet. Once cooked, remove to a plate and chop. Remove most of the grease from the pan and add onion and spinach. Saute for 2 minutes. Add cheese, onion, spinach, and bacon to the bottom of the partially baked pie crust.
• Combine the eggs, half and half, salt, and pepper in a blender, then pour the egg mixture into the pie.
• Reduce oven temperature to 350 degrees. Bake quiche for 40- 45 minutes until the egg mixture is set. Allow to cool for 10 minutes, or even to room temperature, before slicing. Store leftovers, covered, in the fridge.

SPINACH BACON QUICHE

Steps:

• 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° for 40 minutes or until a knife inserted halfway between the center and the edge comes out clean.

BACON AND SPINACH QUICHE

Steps:

• Crust: Pulse flour and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal. Whisk together egg yolk and 2 tablespoons ice water. Add to flour mixture and pulse until moist crumbs start to form (no longer). Transfer mixture to a piece of plastic wrap, and using wrap and your hands, form into a disk. Refrigerate, wrapped, at least 30 minutes and up to 4 hours.
• On a lightly floured work surface, roll out dough to an 11-inch round. Transfer to a 9-inch pie plate; trim edges to a 1-inch overhang. Tuck overhang under and crimp as desired. (To create arc pattern, press a spoon into dough.) Wrap in plastic; freeze at least 30 minutes and up to 3 days.
• Preheat oven to 400 degrees. Line crust with parchment and fill with dried beans or pie weights. Bake until dough underneath parchment is dry, 25 minutes; remove parchment and beans. Bake until golden, 8 to 10 minutes more. Let cool slightly.
• Filling: Reduce oven temperature to 375 degrees. Whisk eggs until smooth, then whisk in cream, milk, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Stir in half of bacon and cheese. Pour custard mixture into crust, stopping just short of the top; be careful not to overfill. Press spinach into custard, leaving some poking out from top.
• Sprinkle with remaining bacon and cheese. Bake 10 minutes at 375 degrees, then about 55 minutes at 325 degrees. Let cool about 1 hour before serving.

SPINACH & BACON QUICHE WITH A TWIST

Steps:

• NOTE: Keep your cream cheese in the refrigerator until ready to use! I'll tell ya why later.
• Preheat your oven to 350.
• Start by frying up your 10 slices of bacon. I normally fry them 5 strips at a time.
• When finished and crispy, let them sit on paper towel while you fry up the other 5 pieces.
• When bacon is finished, let the strips just sit and hang out while you get the spinach ready.
• The next step is pretty IMPORTANT that's why I made the word important in all caps.
• If you have worked with frozen chopped spinach before, you know it's loaded with water. That's what makes this next step pretty darn important.
• Make sure your 10 ounce box of frozen spinach is totally thawed. Over the sink or over a bowl, take out the spinach, 1/3 of it at a time, and literally use your hands and squeeeeeeze out the water. Just like you are squeezing out a sponge.
• Trust me, you DO NOT want all that yucky liquid messing up your beautiful quiche.
• Ok, now you are ready to mix everything all up.
• In your Kitchen Aid mixer or in a large bowl, put in your 3 eggs, heavy whipping cream, shredded Swiss cheese,the crumbled bacon, and grated Parmesan cheese.
• Mix together until all is incorporated. Don't over mix.
• Now gently take your spinach, and separate it from the clumps that you squeezed them into, and place into the cream mixture. Carefully stir with a spoon to incorporate.
• Ok, now comes the twist . . . the extra little step that makes this quiche go from a good recipe to I think I see angels recipe.
• Take your cream cheese out of the refrigerator. It needs to be cool because it's much much much easier to cut into cubes if it's cold. Room temperature cream cheese is a no no if you want cute little cubes.
• Make the cubes about the size of a mini crouton. If you don't know what that size is, then make them smaller than a dice. If you don't know how big a dice is, then make them a bit smaller than a bouillon cube.
• Once you have cut up about 3 ounces of cream cheese into cute little cubes, very very very gently, fold them into your mixture.
• You DO NOT want to mash them up into the batter.
• What we want is wonderful little pillows of cream cheese, throughout the quiche. Like little surprise bites, that make you sit back, close your eyes, and go "oh my goodness".
• Pour the mixture into the waiting frozen deep dish pie shell.
• Bake in a 350F preheated oven for 45 minutes.
• NOTE: Sometimes it's a little tricky to tell when a quiche is done. I like to set my timer for 40 minutes and keep checking every couple minutes or so, but 45 minutes should be good.
• The key is to make sure, when you start to pull it out of the oven, that the middle is not moving or shaking.

SPINACH AND BACON QUICHE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop when cool.
• Fit the pie crust into a 9-inch pie dish, and set aside.
• In a bowl, whisk together the eggs, cream, salt, black pepper, Worcestershire sauce, and hot pepper sauce. Spread the spinach into the bottom of the pie crust; top with bacon, Cheddar cheese, and green onion. Pour the egg mixture over the filling, and sprinkle the quiche with Parmesan cheese.
• Bake in the preheated oven until the top is lightly puffed and browned, and a knife inserted into the center of the quiche comes out clean, 35 to 45 minutes.

RICOTTA, MUSHROOM, SPINACH, BACON QUICHE

Steps:

• FOR THE CRUST:.
• In a large bowl combine the flour & salt.
• Add the butter with fingers, rubbing until incorporated completely and water.
• Gather the dough by rolling it into a ball, being sure to collect any fallen dough from the corners.
• Roll the dough on a lightly floured surface into a round ball. Roll the dough over your rolling pin and lift it over the tart pan. Unroll it loosely over the tart pan and gently press the dough into the pan without stretching it.
• Fold a bit of the excess dough inward to form a lip.
• Prick the bottom of the shell all over with a fork, cover with aluminum foil, and refrigerate for approximately 30 minutes or overnight.
• Arrange a rack in the center of the oven and heat the oven to 425 degrees F.
• Remove the foil, line the frozen shell with parchment or fresh foil, fill it with pennies or pie weights, and bake until the sides are set, about 12-14 minutes.
• Let cool.
• FOR THE FILLING:.
• Preheat the oven to 375 degrees F.
• Cook the spinach and bacon ahead of time.
• Combine the eggs, milk, spinach, ricotta, seasoning, parmesan, mushrooms, and swiss in a food processor or bowl. stir until well-incorporated.
• Line the bottom of the pie crust(s) with 1/4 cup of cheddar cheese before pouring in the egg mixture.
• Sprinkle the crumbled bacon over the quiche, sprinkle the remaining cheddar cheese over that.
• Bake the pie for 50 to 75 minutes until the egg mixture is set all the way through. Serve hot or refrigerate for later.
• Re-heat the next day in the microwave, or eat fresh with veggies or a side salad and dinner roll.

SPINACH QUICHE WITH BACON

Steps:

• Heat oven to 350°F.
• Line 9-inch pie plate with crust; flute edge.
• Toss cheese with flour in medium bowl. Add remaining ingredients; mix well. Pour into crust.
• Bake 1 hour or until knife inserted in center comes out clean.