Spinach and Bacon Quiche

I love quiche. Since this is my second quiche post, I guess that much is obvious! Ah quiche… it’s like a casserole but French and fancy — and people don’t realize just how easy it is to throw one together. Pair it with a salad and you’ve got a meal.

This spinach and bacon quiche by Paula Deen is pretty darn yummy. The key ingredients: bacon, spinach and swiss cheese, all baked with eggs and cream in a crust. I use pre-made — it’s so much easier and makes for a really fast meal. If you want to make your own, be my guest. It would probably take this to the next level! But even with a pre-made crust, you get the buttery flakiness and crunch against the salty, cheesy egg filling. Oh la la!

The recipe calls for layering the bacon, spinach and cheese in the pie crust, then pouring in the egg mixture. I put the bacon in last, but that made the top a little bit funky — more browned than I would like, and rather un-quiche-like. I recommend putting the bacon in first, then spinach and cheese, and gently pressing it down a little bit before pouring in the eggs. This had to cook a little bit longer than the recipe indicates in order to set the middle. But other than that, I have no tips — it’s that easy!

I served this with a green salad with a simple vinaigrette — whisk together a minced shallot, white wine vinegar, Dijon mustard, salt and pepper and extra virgin olive oil, and voila — delicious dressing. Some people even say you can throw it all in a blender to make it. I’ve never tried it, but next time, I will!

Spinach and Bacon Quiche


  • 6 large eggs, beaten
  • 1 1/2 cups heavy cream
  • Salt and pepper
  • 2 cups chopped fresh baby spinach, packed
  • 1 pound bacon, cooked and crumbled
  • 1 1/2 cups shredded Swiss cheese
  • 1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate


Preheat the oven to 375 degrees F.

Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set.


Summer Squash, Bacon and Mozzarella Quiche with Sauteed Kale

I had some super fresh yellow squash and a big bag of kale to cook up from this week’s farmers market haul, and I happened upon this quiche recipe in Cooking Light — jackpot!

To go alongside, I grabbed a sauteed kale recipe from FoodNetwork.com, courtesy of Anne Burrell. It was super simple, with a nice kick from some crushed red pepper flake and a dash of sherry vinegar at the end. If you haven’t tried kale before, you’ve got to taste this. It’s healthy and really tasty too. Yum!

TW’s tips:

  • Buy the crust for the quiche. Why stress out rolling dough, chilling it, etc. What a hassle.
  • I added some Gruyere cheese in addition to the mozzarella, which browned up on top of the quiche quite nicely and added some nice saltiness. (Confession: I made a mistake and added the cheese on top after I poured in the eggs. Oops! Don’t do that. But it was still good.)
  • I added more than 3 ounces of cheese. (Sorry Cooking Light, but that’s just not enough.)
  • I used skim milk instead of 2% and just used a little bit less — it turned out fine.
  • Not all of the egg mixture fit in the pie crust, which resulted in a little bit of a blowout/ spillage when it was cooking in the oven. Put it on a cookie sheet, and don’t overfill the crust.


Summer Squash, Bacon and Mozzarella Quiche


  • 9-inch frozen deep-dish pie crust
  • 1 tablespoon extra-virgin olive oil
  • 2 cups (1/8-inch-thick) slices yellow squash
  • 2 cups (1/8-inch-thick) slices zucchini
  • 1/4 cup chopped shallots
  • 1 tablespoon chopped fresh thyme
  • 1 cup 2% reduced-fat milk (I used 3/4 cup of skim)
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 slices center-cut bacon, cooked and crumbled
  • 3 large egg whites
  • 3 large eggs
  • 3/4 cup (3 ounces) shredded part-skim mozzarella cheese

Preheat oven to 350°.

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add squash, zucchini, shallots, and thyme; saute for 5 minutes or until squash and zucchini are tender, stirring frequently. Cool the squash mixture slightly.

Combine 1 cup reduced-fat milk and the next 5 ingredients (through eggs) in a large bowl, stirring with a whisk. Arrange squash mixture evenly over crust, and sprinkle with 3/4 cup mozzarella cheese. Pour the egg mixture over cheese. Bake at 350° for 45 minutes or until filling is set. Cool for 15 minutes on a wire rack.

Sauteed Kale (by Anne Burrell)


  • Extra-virgin olive oil
  • 3 cloves garlic, smashed
  • Pinch crushed red pepper
  • 1 bunch baby kale, stems removed, cut into 1/2-inch lengths
  • 1 bunch black kale, stems removed, cut into 1/2-inch lengths
  • Kosher salt
  • 1/4 cup chicken stock
  • 1 tablespoon sherry vinegar

Coat a large saute pan with olive oil and add the garlic cloves and crushed red pepper. Bring the pan to a medium heat and cook the garlic until it gets golden and very aromatic. Remove the garlic and discard.

Add the 2 types of kale and stir to coat with the oil. Season with salt and add the chicken stock. Cover and cook for 2 to 3 minutes.

Uncover and stir to be sure that the kale is cooked evenly. Let the liquid evaporate. Sprinkle with sherry vinegar. Taste to make sure that the kale is seasoned perfectly.

Serve immediately.