Spinach, bacon and parmesan quiche
Enjoy a delectable Spinach, Bacon, and Parmesan Quiche that's perfect for any meal! Featuring a savory blend of crispy bacon, sautéed spinach, and rich parmesan cheese, enveloped in a homemade buttery crust. Made with wholesome ingredients like olive oil, light sour cream, and milk, this quiche offers a delightful balance of flavors. Ideal for breakfast, brunch, or dinner, it's a versatile dish your whole family will love. Savor every bite with this quick and easy recipe!
- 28 Mar 2025
- Cook time 50 min
- Prep time 60 min
- 8 Servings
- 11 Ingredients
This Spinach, Bacon, and Parmesan Quiche is a delicious and savory dish that's perfect for breakfast, brunch, or even dinner. The combination of crispy bacon, fresh spinach, and savory parmesan cheese makes for a delightful filling, all encased in a buttery and flaky crust. Whether you're hosting a gathering or simply looking for a tasty meal, this quiche is sure to be a hit.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine 2 cups of all-purpose white wheat flour and a dash of salt.
- Add the chilled and cubed butter to the bowl. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add cold water, a tablespoon at a time, mixing until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Heat 2 teaspoons of olive oil in a large skillet over medium heat.
- Add the finely chopped onion and cook until softened and translucent, about 5 minutes.
- Add the chopped bacon to the skillet and cook until crispy, about 5-7 minutes.
- Add the roughly chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and set aside to cool slightly.
- In a medium bowl, whisk together 1 egg, 1/2 cup of light sour cream, and 1/2 cup of 1% milk until well combined. Stir in the grated parmesan cheese.
- On a lightly floured surface, roll out the dough to fit a 9-inch (23 cm) pie dish. Press the dough into the dish and trim any excess from the edges.
- Spread the spinach, bacon, and onion mixture evenly over the bottom of the crust.
- Pour the egg mixture over the spinach mixture, spreading it evenly.
6. Bake:
- Place the quiche in the preheated oven and bake for 35-40 minutes, or until the filling is set and the top is golden brown.
7. Cool and Serve:
- Remove the quiche from the oven and allow it to cool for 10-15 minutes before slicing and serving.
Tips:
- Pre-cook the bacon and drain any excess fat to avoid a greasy quiche.
- Use fresh spinach for the best flavor, but you can substitute with frozen spinach—just be sure to thaw and drain it well.
- Chill the dough before rolling it out to make it easier to handle and to ensure a flakier crust.
- Blind bake the crust (bake without the filling) for a few minutes to prevent it from getting soggy.
- Mix the egg, sour cream, and milk thoroughly to create a smooth custard filling.
- Let the quiche cool for a few minutes before slicing to allow the filling to set.
There you have it—a savory and satisfying Spinach, Bacon, and Parmesan Quiche that’s perfect for any occasion. By following these steps, you’ll create a flavorful and flaky quiche that everyone will love. Enjoy your meal and feel free to experiment with other ingredients to suit your taste!
| Nutrition Facts | |
|---|---|
| Serving Size | 130 grams |
| Energy | |
| Calories 350kcal | 17% |
| Protein | |
| Protein 12g | 8% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 1.50g | 4% |
| Sugar 2.17g | 2% |
| Fat | |
| Fat 22g | 26% |
| Saturated 10g | 34% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 180ug | 20% |
| Choline 50mg | 9% |
| Vitamin B1 0.22mg | 18% |
| Vitamin B2 0.14mg | 11% |
| Vitamin B3 2.24mg | 14% |
| Vitamin B6 0.18mg | 10% |
| Vitamin B9 30ug | 8% |
| Vitamin B12 0.43ug | 18% |
| Vitamin C 5mg | 6% |
| Vitamin E 0.45mg | 3% |
| Vitamin K 54ug | 46% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.10mg | 11% |
| Iron, Fe 0.83mg | 8% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 180mg | 14% |
| Potassium, K 280mg | 8% |
| Selenium, Se 18ug | 33% |
| Sodium, Na 410mg | 27% |
| Zinc, Zn 1.29mg | 12% |
| Water | |
| Water 70g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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