This spinach bacon quiche is the best-tasting quiche I have had in years. A friend of mine made this, and I just had to have the recipe. Great for brunch or for a light dinner with a cup of soup.
Ingredients
- bacon: 0.75 pound (sliced)
- single refrigerated pie crust: 1 piece (9 inch)
- eggs: 6 piece (beaten)
- ½ cups heavy cream: 1 piece
- dashes hot pepper sauce: 5 piece (to taste)
- dashes Worcestershire sauce: 2 piece
- salt and ground black pepper: (to taste)
- frozen chopped spinach - thawed, drained and squeezed dry: 1 pack (10 ounce pack)
- ½ cups shredded Cheddar cheese: 1 piece
- green onion: 0.5 cup (chopped)
- Parmesan cheese: 0.25 cup (grated)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C).
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Place bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate. Chop when cool.
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Fit pie crust into a 9-inch pie dish and set aside.
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Whisk eggs, cream, hot pepper sauce, Worcestershire sauce, salt, and pepper together in a bowl.
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Spread spinach over the bottom of pie crust. Top with bacon, Cheddar cheese, and green onion; pour in egg mixture and sprinkle with Parmesan cheese.
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Bake quiche 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.
