Spinach, Bacon, Gouda Quiche

Quiche, if done right, is very satisfying and flavorful whether for breakfast, brunch, or dinner. This recipe for Spinach, Bacon, Gouda Quiche is one of those that does it right. It is packed with flavor and is hearty enough to keep you feeling full. It doesn’t taste overly eggy like some quiches I have had. It also reheats well, should you end up with leftovers. We have it for dinner typically, but it is also a great option for a weekend breakfast or as part of a brunch spread. I highly recommend it to you.

Spinach, Bacon, Gouda Quiche

Ingredients

1 pie crust

6 bacon strips

1 tablespoon butter

1/2 of a yellow onion, diced

1 package frozen spinach

1 cup shredded gouda cheese

4 eggs

2 cups half-and-half

1/2 teaspoon salt

1/2 teaspoon pepper

Directions

Preheat oven to 350 degrees.

Lay out the crust in a deep dish pie pan*. Trim and flute the edges as desired.

*Note: The deep dish pan is very important, otherwise you won’t have enough room for all of the contents of the quiche.

Cook bacon in a large skillet until crispy. Set aside on a plate with a paper towel until cool enough to touch.

Drain off the bacon grease from your skillet, and sauté the onion in butter for 2-3 minutes. Add the frozen spinach and cook until spinach is hot and well combined with the onion. Remove from heat and let cool slightly. 

Meanwhile, crumble the bacon into a medium or large bowl. Add the gouda cheese and mix well. Once the spinach-onion mixture has cooled a bit, add it to the bowl and mix well again. Spoon into the pie crust and distribute evenly. 

In a medium bowl, beat together the eggs, cream, salt, and pepper. Carefully pour into the pie crust.

Bake for 45-50 minutes, or until a knife inserted into the center comes out clean. Let stand for 10 minutes or so before serving.

These photos were taken by Emilie Szabo back in 2014 in our previous house. I had made this quiche as part of a spring brunch tabletop that she photographed for me. I love these images so much that I had to share them with this recipe, even though they are a bit old.