Savory Spinach and Bacon Quiche

• Pre-made Pie Crust

  1 count
• Eggs, large

  3 count
• Heavy Cream

  0.8 cup
• Bacon

  4 strips
• Fresh Spinach

  5 oz
• Yellow Onion

  0.3 count
• Garlic

  1 clove
• Gruyere Cheese, shredded

  0.5 cup
• Salt

  0.5 tsp
• Black Pepper

  0.3 tsp
• Nutmeg, ground

  0.1 tsp

All Steps

1. 1

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

2. 2

   Blind bake the pie crust: Prick the bottom of the pie crust with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake for another 5 minutes, until lightly golden. Set aside to cool slightly.

3. 3

   Cook the bacon in a skillet over medium heat until crispy. Remove bacon, drain on paper towels, and crumble once cooled. Discard most of the bacon fat, leaving about 1 teaspoon in the skillet.

4. 4

   Add the chopped yellow onion to the skillet and sauté for 3-4 minutes until softened. Add minced garlic and cook for another minute until fragrant.

5. 5

   Add the fresh spinach to the skillet in batches if necessary, and cook until wilted, about 2-3 minutes. Remove the spinach mixture from the pan and squeeze out as much excess liquid as possible using a paper towel or a clean kitchen towel. Roughly chop the spinach.

6. 6

   In a medium bowl, whisk together the eggs, heavy cream, salt, black pepper, and nutmeg until well combined.

7. 7

   Evenly scatter the crumbled bacon, wilted spinach, and shredded Gruyere cheese into the blind-baked pie crust.

8. 8

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

9. 9

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

10. 10

    Remove from oven and let the quiche rest for 5-10 minutes before slicing and serving.