Foodie, Main Eats

Bacon & Spinach Quiche

December 10, 2013


Recently, I’ve started making quiche on a weekly basis. I typically make it on Sunday; so my husband can have the leftovers in his lunch during the week. However, I usually get another hankering for this tasty egg dish mid-week and throw another one together for dinner on Wednesay or Thursday.

What I love so much about quiche is how easy it is to throw together and how well it holds up for leftovers.

This particular recipe is my favorite flavor combination: bacon, spinach, gouda, and Herbes de Provence.


Here’s What You’ll Need:

-1 Pie Crust

-6 eggs

-3/4 cup of milk

-1 cup of grated Gouda cheese

-1 large handful of baby spinach; chopped

-1/2 lb of bacon

-1 tsp Herbs de Provence

-salt and pepper

Pre-heat your oven to 375°. If you’re not using a pre-made pie crust, form your homemade pie dough into a deep pie dish (a 3 inch one works well).

In a large skillet, cook your bacon. Remove bacon from skillet, and discard bacon grease (or save it, if you’d like). Once cooled, chop or crumble bacon and set aside.

In a large mixing bowl, combine eggs and milk. Whisk together. Add spices and whisk again. Set aside.

In your formed pie shell, add the bacon and chopped spinach. Pour egg mixture over the bacon and spinach. Top with grated cheese.

Bake for 40-45 minutes (or until center of quiche is fully cooked. Let cool for 10-15 minutes before serving.

Serve with a mixed greens salad, bowl of soup, or fresh bread.

Makes 6-8 servings



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  • Reply Terra Wilcox December 10, 2013 at 7:35 pm

    Looks like a yummy recipe! What are Herbs de Provence?

    • Reply thefeelgoodfoodie December 10, 2013 at 9:11 pm

      Great Question! Herbes de Provence is a dried herb blend of basil, fennel, savory,and thyme (sometimes with lavender too). It’s named for the Provence region of France.

  • Reply Terra Wilcox December 11, 2013 at 4:22 pm

    Oh okay! Thanks Abbie! I’m going to give the recipe a try!

  • Reply Alicia December 16, 2013 at 5:04 pm

    Thanks for posting your quiche recipe, Abbie! I made this yesterday and it turned out great. How do your freeze your quiche? Do you leave it whole, or cut the quiche and then freeze, or wrap up the pieces individually?

    • Reply thefeelgoodfoodie December 16, 2013 at 5:18 pm

      To freeze quiche, I wrap the whole thing in Plastic, them foil. It does change the consistency a bit in the freezing, thawing, reheating process (I’m guess it’s the milk fats). But it still tastes good. Cutting and wrapping individual pieces is a great idea. I’ll have to try that!

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