Easy Bacon, Spinach, and Gouda Quiche Recipe
This easy bacon, spinach, and gouda quiche is the perfect comfort food for a cold day or to whip up a simple brunch or dinner any day of the week!
How to make an easy pie crust
Ingredients:
1 cup all purpose flour
1/2 tsp salt
1/3 cup unsalted butter, cold, cut into pieces or grated
1-2 Tbsp cold water
Whisk together flour and salt.
Cut butter into flour mixture with a pastry cutter or a fork until combined (mixture will form tiny beads).
Mix in water a little bit at a time until a dough forms. You may not need the full 2 Tbsp.
Pat dough into a disk. Roll to size between two sheets of parchment paper. Lay dough in a 9″ pie plate and press/crimp as desired. Gently poke the bottom of the crust with a fork in several places.
How to make the bacon, spinach, and gouda quiche
Ingredients:
1 pie crust Use this crust recipe or any plain crust you like – a prepackaged pie dough also works fine. I prefer the “Immaculate” brand.
6-8 strips bacon
6 large eggs
ā
cup whole milk or half & half You can use any milk – non-dairy included – but it will result in a slightly thinner consistency.
Ā¼ tsp salt
Ā¼ tsp ground black pepper
1 – 1Ā½ cups gouda cheese, shredded
1 10oz box frozen spinach, thawed and excess moisture squeezed out
Preheat oven to 400 Ā°F.
Fry bacon in a skillet until crisp. Place strips on a paper towel-lined plate to cool and drain.
In a large bowl whisk together eggs, milk, salt, and pepper.
Crumble the bacon into the egg mixture. Stir in shredded cheese and spinach.
Pour mixture into your uncooked pie crust (in the 9″ pie plate). Gently spread the mixture around to make the top even.
Bake for 35-40 minutes until quiche is just set and crust is golden brown. (Begin checking around 30 minutes.) If the crust begins to brown too quickly, cover the edges with strips of aluminum foil.
Cool slightly before serving. Enjoy!
Get the Recipe!
Easy Bacon, Spinach, and Gouda Quiche
Equipment
- 1 9" pie plate
- Parchment paper
Ingredients
- 1 cup all purpose flour
- 1/2 tsp salt
- 1/3 cup unsalted butter, cut into pieces or grated Use it cold – right out of the refrigerator.
- 1-2 Tbsp cold water
- 6-8 strips bacon
- 6 large eggs
- ā cup whole milk or half & half You can use any milk – non-dairy included – but it will result in a slightly thinner consistency.
- Ā¼ tsp salt
- Ā¼ tsp ground black pepper
- 1 – 1Ā½ cups gouda cheese, shredded
- 1 10oz box frozen spinach, thawed and excess moisture squeezed out
Instructions
- Preheat oven to 400 Ā°F.
- Fry bacon in a skillet until crisp. Place strips on a paper towel-lined plate to cool and drain. While bacon cooks, prepare the crust:
- Whisk together flour and salt.
- Cut butter into flour mixture with a pastry cutter or a fork until combined (mixture will form tiny beads).
- Mix in water a little bit at a time until a dough forms. You may not need the full 2 Tbsp.
- Pat dough into a disk. Roll to size between two sheets of parchment paper. Lay dough in a 9" pie plate and press/crimp as desired. Gently poke the bottom of the crust with a fork in several places.
- In a large bowl whisk together eggs, milk, salt, and pepper.
- Crumble the bacon into the egg mixture. Stir in shredded cheese and spinach.
- Pour mixture into your uncooked pie crust (in the 9" pie plate). Gently spread the mixture around to make the top even.
- Bake for 35-40 minutes until quiche is just set and crust is golden brown. (Begin checking around 30 minutes.) If the crust begins to brown too quickly, cover the edges with strips of aluminum foil.
- Cool slightly before serving. Enjoy!
