SPINACH & BACON BREAKFAST QUICHE

INGREDIENTS

• 1 prepared pie crust (pressed into pan)

• 5–6 large eggs

• ½ cup heavy cream

• 2 tablespoons butter, melted & slightly cooled

• 6–8 slices bacon, cooked crisp & chopped

• 1–1½ cups fresh spinach, chopped (squeeze out excess moisture)

• 1–1½ cups cheese, shredded
  (cheddar, gruyère, Swiss, or a blend)

• ½ teaspoon salt

• ¼ teaspoon black pepper

• Optional: pinch of nutmeg or garlic powder

HOW TO MAKE IT

Preheat oven to 375°F (or 400°F if you want it done faster).

1. In a bowl, whisk eggs first until smooth.

2. Slowly whisk in melted butter
   (important: butter should be warm, not hot, so it doesn’t scramble the eggs).

3. Whisk in heavy cream, salt, pepper, and any optional seasoning.

4. Fold in:

   • Bacon

   • Spinach

   • Cheese

5. Pour mixture into prepared pie crust.

6. Place pan on middle rack.
   
   

Baking Time

• 375°F: 35–45 minutes

• 400°F: 30–38 minutes

Done when:

• Center jiggles slightly, not liquid

• Knife inserted in center comes out mostly clean

Let rest 5–10 minutes before cutting (it finishes setting).

NOTES FROM MY TABLE

1. Mixing butter with eggs first is fine. Just don’t add it hot.

2. Spinach holds water → squeeze it dry or quiche takes longer.

3. Heavy cream = richer quiche but longer bake (worth it).