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Bacon and spinach quiche

Preparation : 15 min Cooking : 1h Difficulty : easy Servings : 4 à 6
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  • 2 shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • Olive oil
  • 142 g baby spinach
  • 8 eggs
  • 1/2 cup 15% country-style cream
  • 2 tablespoons chopped fresh parsley
  • 1 cup grated cheddar cheese
  • 500 g crispy cooked bacon, coarsely chopped, by Maillard
  • 1x 9″ deep pie crust
  • Salt and pepper from the mill


  • Preheat oven to 375°F.
  • In a skillet over medium heat, add a drizzle of olive oil. Add the shallots and garlic cloves and stir. Cook for 3 to 4 minutes, stirring.
  • Add the spinach and mix. Cook for 2 to 3 minutes to soften. Season with salt and pepper to taste. Pour into a bowl and set aside.
  • In a large bowl, add eggs and cream and whisk with a fork.
  • Add parsley, spinach mixture, season with salt and pepper and stir. Set aside.
  • Place the cheese in the bottom of the pie crust followed by half of the bacon.
  • Pour the egg mixture and garnish with the remaining bacon.
  • Place in the oven and bake for about 45 minutes or until a toothpick comes out dry when poked in the centre.

Our wine stewards suggest

+- 20$ Albert Bichot Pinot Noir Vieilles Vignes

All light with subtle minerals and floral notes. We like it for its suppleness and its slightly persistent finish. We always want more!


Rich, among others, with eggs, cheese, bagels and sausage, this strata requires a beer that will bring it freshness. This German-inspired pilsner presents notes of flowers, fresh bread and pepper that will support the strata softly. The effervescence of the beer will awake your taste buds with each bite!

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