Classic Bacon and Spinach Quiche for Two

• Bacon

  4 slices
• Fresh Spinach

  3 cups
• Large Eggs

  3 eggs
• Whole Milk

  0.5 cup
• Shredded Gruyere Cheese

  0.5 cup
• Pie Crust (store-bought, 6-inch)

  1 crust
• Salt

  0.3 teaspoon
• Black Pepper

  0.1 teaspoon

All Steps

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Cook the bacon in a skillet over medium heat until crispy. Remove the bacon, crumble it, and set aside. Drain most of the bacon fat from the skillet, leaving about a teaspoon.

3. 3

   Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Squeeze out any excess moisture from the spinach and set aside.

4. 4

   In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.

5. 5

   Press the pie crust into a 6-inch tart pan or a small pie dish.

6. 6

   Evenly scatter the crumbled bacon, wilted spinach, and shredded cheese into the bottom of the pie crust.

7. 7

   Carefully pour the egg mixture over the fillings in the pie crust.

8. 8

   Bake for 30-35 minutes, or until the center is set and a knife inserted near the center comes out clean. The top should be golden brown.

9. 9

   Let the quiche cool for 5-10 minutes before slicing and serving.