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.
- 8 slices bacon, chopped
- 1 deep dish frozen pie crust
- 1/2 a medium sweet or yellow onion, diced
- 2 cups baby spinach leaves
- 6 large eggs
- 1/2 cup half-and-half
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup shredded sharp cheddar cheese
- 1/3 cup shredded swiss or mozzarella cheese
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.