Bacon, Spinach, and Gruyère Quiche

The Gruyère cheese gives this quiche a richness that is impossible to resist.

Serves: 6Hands-on: 20 minutesTotal: 1 hour 40 minutesDifficulty: Easy

Serves: 6

Ingredients

  • 8 oz. bacon
  • 1 small sweet onion, sliced thin
  • 1 box (10 oz.) frozen spinach, thawed and drained
  • 1 red bell pepper, seeded and chopped
  • 6 large eggs
  • 2 cups whole milk
  • 1½ cups shredded Gruyère cheese
  • ½ cup fresh-grated Parmesan cheese
  • 2 tsp. chopped fresh thyme
  • ½ tsp. salt
  • ¼ tsp. ground black pepper

Directions

  • Cook the bacon in a large skillet over medium heat until it’s crispy (about 2–3 minutes per side). Transfer it to paper towels to cool.
  • Add the onion to the remaining bacon fat in the pan and cook over low heat until soft and translucent, 10–15 minutes.
  • Meanwhile, squeeze the water out of the spinach. When the onions are soft, add the spinach and bell pepper to the pan and continue cooking for 5 more minutes. Remove from the heat and allow it to cool.
  • In a large bowl, whisk together the eggs and milk. Add the 1 cup of the Gruyère, the Parmesan, thyme, salt, and pepper.
  • Crumble the bacon into a buttered 9" deep-dish pie plate. Spread the spinach and onions on top of the bacon and then pour the egg mixture over the top. Sprinkle the remaining Gruyère over the top.
  • Bake for 45–50 minutes or until the top is golden brown and the eggs are set in the middle. Allow it to stand for 10–20 minutes before serving.

Recipe Information

Serves: 6

Ingredients

  • 8 oz. bacon
  • 1 small sweet onion, sliced thin
  • 1 box (10 oz.) frozen spinach, thawed and drained
  • 1 red bell pepper, seeded and chopped
  • 6 large eggs
  • 2 cups whole milk
  • 1½ cups shredded Gruyère cheese
  • ½ cup fresh-grated Parmesan cheese
  • 2 tsp. chopped fresh thyme
  • ½ tsp. salt
  • ¼ tsp. ground black pepper

Directions

  • Cook the bacon in a large skillet over medium heat until it’s crispy (about 2–3 minutes per side). Transfer it to paper towels to cool.
  • Add the onion to the remaining bacon fat in the pan and cook over low heat until soft and translucent, 10–15 minutes.
  • Meanwhile, squeeze the water out of the spinach. When the onions are soft, add the spinach and bell pepper to the pan and continue cooking for 5 more minutes. Remove from the heat and allow it to cool.
  • In a large bowl, whisk together the eggs and milk. Add the 1 cup of the Gruyère, the Parmesan, thyme, salt, and pepper.
  • Crumble the bacon into a buttered 9" deep-dish pie plate. Spread the spinach and onions on top of the bacon and then pour the egg mixture over the top. Sprinkle the remaining Gruyère over the top.
  • Bake for 45–50 minutes or until the top is golden brown and the eggs are set in the middle. Allow it to stand for 10–20 minutes before serving.

Nutrition Information

Nutrition Information
Amount per serving
Calories440
Total Fat29g
Saturated Fat15g
Cholesterol275mg
Sodium1310mg
Total Carbohydrate10g
Dietary Fiber1g
Sugars8g
Protein31g