Creamy Bacon Spinach Quiche
Ingredients
1 single deep dish pie crust. Homemade or store-bought is fine.
10 oz of bacon chopped into 1" pieces. I used my cooking scissors to cut the bacon so easily.
2 cups of fresh spinach, packed down in a 2-cup measuring cup and then chopped.
4 large eggs
2 large egg yolks
1 1/2 cups of heavy cream
1 cup of whole milk
1 1/2 teaspoons of kosher salt
3/4 teaspoons of black pepper
1/8 teaspoon of nutmeg
1/8 teaspoon of cayenne pepper
1/2 cup of Gruyere cheese shredded
1/2 cup of Swiss cheese shredded
1/2 cup of Cheddar cheese shredded
chopped fresh parsley for garnish
chopped green onions for garnish
Instructions
Place the rolled pie crust into a pie plate, crimp the edges, and freeze for 30 minutes or in the fridge for 60 minutes.
Preheat oven to 425 degrees for at least 20 minutes. If you are going to place the quiche on a cookie sheet or pizza stone, preheat that as well. The oven rack should be placed in the lower third of the oven.
Cook the chopped bacon in a large skillet for about 8-10 minutes until desired doneness. I like it crispy. When the bacon is done, transfer it to a paper towel-lined plate. Drain most of the grease from the pan, but leave behind about a teaspoon.
Wilt your spinach in the pan with the bacon grease. Over medium heat, wilt the spinach for about 1-2 minutes...add just a sprinkle of salt. Stir occasionally and then set aside.
Make the egg custard. Place the four whole eggs and the two egg yolks in a large bowl or mixer stand. Beat the eggs, then add the cream, whole milk, kosher salt, black pepper, nutmeg, and cayenne pepper. Mix well.
Assemble the quiche. Remove the pie crust from the freezer or the fridge. Sprinkle 1/2 cup of Swiss cheese on the pie crust, followed by all of the bacon, cover the bacon with the 1/2 cup cheddar, top the cheddar with the spinach and then top the spinach with the 1/2 cup gruyere cheese.
Stir the egg custard mixture and pour over the cheese, bacon and spinach.
Place the Quiche in the oven at 425 degrees and bake for 15 minutes
After baking for 15 minutes, turn the oven down to 375 degrees, briefly remove the quiche, and put a pie shield on the crust so it won't burn. Place back in the oven and bake for 35-45 minutes at 375 degrees.
You want the edges of the quiche to be fairly firm; the 2 inches of the quiche closest to the crust should be set and not jiggly. When you insert a sharp knife into the center edge of the quiche, it should come out dry.
Let cool for about 20 minutes as it will continue to set.
Serve warm, garnished with chopped parsley and chopped green onions.
Notes
I baked it the night before serving and then refrigerated it. The next morning, I removed the quiche from the fridge and let it sit for about an hour. To reheat the quiche, you can place it in the oven at 350 degrees for about 15-25 minutes.
I reheated individual slices in the microwave for 1 minute or until heated through. Don't overheat the slices. I found 1 minute to be just the right temperature for me.