Bacon Florentine Quiche
Bacon Florentine Quiche is full of salty bacon, fresh spinach, onion, and two kinds of cheese. Such a great make-ahead brunch recipe.
Servings: 8
Ingredients
- 8 slices bacon chopped
- 1 deep dish frozen pie crust
- ½ a medium sweet or yellow onion diced
- 2 cups baby spinach leaves
- 6 large eggs
- ½ cup half-and-half
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¾ cup shredded sharp cheddar cheese
- ⅓ cup shredded swiss or mozzarella cheese
Instructions
- Preheat oven to 350 degrees.Remove frozen pie crust from freezer and let it sit on the counter while the oven heats.
- Poke holes in the bottom of the pie crust with a fork. Bake for 10 minutes.
- Meanwhile, cook bacon in a large nonstick skillet until crispy. Remove it with a slotted spoon and set aside.
- Drain off all but 2 tablespoons of bacon grease from the skillet. Place skillet over medium heat. Add the onion and cook for 3 minutes.
- Add spinach and cook for another minute or so to wilt the spinach. Remove from heat.
- In a large bowl, whisk together eggs, half-and-half, salt and pepper.
- Scatter bacon in the bottom of the pie crust. Tops with the spinach/onion mixture.
- Pour the egg mixture into the pie crust and sprinkle the cheddar and swiss cheese on top.
- Bake for 30 to 35 minutes or until quiche is completely set. Let cool for 10 minutes and cut into wedges.
Notes
Will keep in the refrigerator for 4 to 5 days. Can be rewarmed in the microwave.
Nutrition
Calories: 328kcal | Carbohydrates: 13g | Protein: 13g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 174mg | Sodium: 452mg | Potassium: 200mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1112IU | Vitamin C: 3mg | Calcium: 167mg | Iron: 2mg