Bacon & Spinach Quiche
After scanning a bunch of recipes and checking what ingredients I had on hand, I put this together and it turned out quite nice. Give it a try!
- Preparing Time: 40 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 8
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
contains eggs
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 teaspoon sea salt
- 1/4 teaspoon cayenne pepper
- 1/4 cup feta cheese crumbled
- 3 eggs separated
- 1 cup 2% milk
- 1/2 cup monterey jack cheese grated
- 5 slices bacon, thick cut cooked and crumbled
- 8 oz frozen spinach thawed
- 1 regular pie crust thawed
- 1 tablespoon cream cheese
- Carbohydrate 16.3709519056831 g
- Cholesterol 94.73375 mg
- Fat 18.1954768730162 g
- Fiber 1.38370793799907 g
- Protein 8.35010536881846 g
- Saturated Fat 7.87439669389408 g
- Serving Size 1 1 Serving (132g)
- Sodium 461.154911517077 mg
- Sugar 14.987243967684 g
- Trans Fat 4.46204070960315 g
- Calories 261 calories
To cook the bacon, I recommend doing it in the oven. Line a cookie sheet with foil. Lay out bacon and cook at 400 degrees for 18-20 minutes. Meanwhile, beat egg whites until a bit frothy. Add milk and cream cheese and egg yolks. Beat until well mixed and add spices. Cool then crumble. Turn oven up to 425 and cook the pie crust for about 5 minutes. Take out and cool. Turn oven down to 375. Drain and squeeze the spinach between paper towels to get out as much water as you can. Sprinkle the bacon onto the pie crust, top with spinach and cheeses. Finally pour in egg mixture and cook for about 40 minutes at 375. Quiche will be done when a knife can be inserted in the center and it comes out clean.
