Bacon Onion Spinach Quiche Lorraine
Servings 8 people
This hearty, crowd-pleasing Bacon Onion Spinach Quiche Lorraine only looks fancy! The preparation is beyond simple, but the final product is sure to become your new favorite breakfast dish! Feel free to sub ingredients for any leftovers or scraps in your fridge for a different flavor every time.
Ingredients
- 1 9-inch pie crust
- 6 large eggs
- 1 1/2 cups half-and-half
- 1 tablespoon chives chopped
- 1 tablespoon thyme chopped
- 1/4 cup Parmesan cheese grated
- Kosher salt
- Black pepper
- 1 small onion thinly sliced
- 6 slices cooked bacon chopped
- 1 1/2 cups fresh spinach chopped
- 1 cup Monterey Jack cheese shredded
- 1 cup grape tomatoes halved
Instructions
- Preheat the oven to 375 degrees F. Place the pie crust in a 9-inch deep dish pie pan. Poke the bottom with a fork, then pre-bake the crust for 10 minutes.Place the eggs in a large bowl and whisk until combined. Whisk in the half-and-half gradually until well combined. Add the herbs and Parmesan and whisk well. Season with salt and pepper.Layer the onions, bacon, and spinach in the bottom of the pre-baked pie crust, then top with the Monterey Jack. Pour the egg mixture on top and mix gently if needed to loosen the contents from the bottom of the crust. Top with sliced grape tomatoes and more chives, if desired.Mold a long strip of foil around the edges of the crust (or use a crust shield) to keep it from browning too much during baking. Bake for 35 to 45 minutes until the egg mixture is set. Cool, then cut into 8 wedges and serve.
Nutrition
Calories: 348kcal | Carbohydrates: 15g | Protein: 13g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 165mg | Sodium: 393mg | Potassium: 270mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1210IU | Vitamin C: 7.2mg | Calcium: 227mg | Iron: 1.7mg
Find it online: www.sugarandsoul.co/bacon-spinach-quiche-lorraine/