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
- 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
- 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.