Easy Spinach and Bacon Quiche

-Mary Rhodes

I made this lower fat version for Cooking Night. My changes are in parentheses! I also double the recipe and make 2 at a time. One goes in the freezer after cooking and cooling to save for another hectic day or to give away! Same amount of work but twice the results!


6 large or 8 medium eggs (I used 8 large but omitted the yolks)
1-1/2 cups heavy cream (I used the same amount of half and half)
Salt and pepper to taste
2 cups chopped FRESH spinach, packed
1 pound bacon, cooked and crumbled (I use half a package per quiche)
1-1/2 cups shredded SWISS cheese
1 (9-inch) refrigerated pie crust, fitted to a 9-inch pie plate

Preheat oven to 375 F degrees.

Combine eggs, cream, salt and pepper in mixer. In a large bowl, mix chopped spinach and cheese by hand. Layer spinach and cheese into pie crust. Sprinkle the crumbled bacon on top of spinach and cheese, then pour the egg mixture over the top.

Bake for 35-45 minutes or until the egg mixture is set. (You'll know if the middle is cooked if the quiche has a dome-like shape and it will be lightly browned.) Cool for 10 minutes. Then slice into 8 wedges. Enjoy!