How To Make a Spinach and Bacon Quiche


  • 2 ½ cups of torn fresh baby spinach packed
  • ¾ of a cup of sliced mushrooms
  • ½ of an onion, chopped
  • 1 cup of cooked and crumbled bacon
  • 1 ½ cups of shredded Swiss cheese
  • 1 cup of heavy cream
  • 6 eggs, beaten
  • Salt&pepper
  • 1 tbsp olive oil
  • 1 9" refrigerated pie crust


  1. Preheat oven to 375 degrees F.

  2. Leave the pie crust out in room temperature for no less than an hour.

  3. Fit pie crust to a 9-inch glass pie plate, and let sit.

  4. Saute onions and mushrooms with olive oil. Set aside to cool.

  5. Beat eggs and heavy cream in a bowl. Season with salt and pepper.

  6. Toss spinach, bacon and 1 cup cheese in a bowl to mix. Then spoon mixture into the bottom of the pie crust.

  7. Pour egg mixture into crust, and sprinkle remaining cheese on top.

  8. Bake for about 45 minutes until the egg mixture is set.


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What a great recipe -- this is on tap for this weekend!

By Marion Cornett