Bacon and spinach quiche

  • Preparation 15 min
  • Cooking 1 h
  • Servings 4 to 6
  • Freezing Absolutely



  • 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
  • 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.