Ingredients for Bacon Spinach Quiche
- 1 (14.1 ounce) package refrigerated pie crusts
- 4 slices bacon
- 1/2 cup chopped onion
- 1 (10 ounce) package fresh spinach
- 1/2 cup frozen corn kernels
- 2 tablespoons butter
- 6 large eggs
- 1/4 cup mayonnaise
- 1 cup milk
- salt to taste
- pepper to taste
- 1 tablespoon Dijon mustard
- 1 cup shredded cheddar cheese
- 1 cup sliced tomatoes
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How to Make Bacon Spinach Quiche
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add 1/2 cup chopped onion and 4 slices of bacon (cooked and crumbled). Sauté until onion is translucent, about 5 minutes.
- Add 10 ounces fresh spinach to the skillet and cook until wilted. Remove from heat and drain well on paper towels.
- Stir in 1/2 cup frozen corn into the bacon and onion mixture. Cook on low for 5 minutes.
- Remove from heat and stir in 1/4 cup mayonnaise and 1 tablespoon Dijon mustard.
- Season generously with salt and pepper to taste.
- Allow the mixture to cool completely to room temperature.
- In a large bowl, whisk together 6 large eggs and 1 cup of milk.
- Add the cooled bacon, spinach, and corn mixture to the egg and milk mixture. Stir in 1/2 cup of shredded cheddar cheese.
- Stir gently to combine.
- Defrost 1 package (14.1 oz) of refrigerated pie crusts.
- Grease two 9-inch pie plates or a 12-cup muffin tin. Line with pastry.
- Divide the egg mixture evenly between the prepared pie plates or muffin cups.
- Top with sliced tomatoes (about 1 cup) and the remaining 1/2 cup of shredded cheddar cheese.
- Bake in a preheated oven at 375°F (190°C) for 25-30 minutes for large quiches, or 15-20 minutes for individual quiches, or until golden brown and set. Let cool slightly before serving.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
9g
Fat
78g
Carbs
15g
