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Spinach and Bacon Quiche

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 1 9 inch fitted to a 9 inch glass pie plate refrigerated piecrust
  • 1 1/2 cups shredded Swiss cheese
  • 1 lb cooked and crumbled bacon
  • 2 cups chopped packed fresh baby spinach
  • 6 large beaten eggs
  • 1 1/2 cups heavy cream
  • to taste salt
  • to taste black pepper


Preheat the oven to 375 °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. Cut into 8 wedges.

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