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Pie plate with Bacon, Spinach and Sweet Onion Quiche and a slice of quiche on a blue plate

Bacon, Spinach, and Sweet Onion Quiche

Servings 6 servings
Author Savannah Potts, Culinary Intern

Ingredients

  • For the crust:
  • 2 cups all-purpose flour
  • 2 tablespoons chopped fresh thyme leaves
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 3/8 teaspoon baking powder
  • 7 tablespoons olive oil
  • 1/4 cup cold water
  • For the filling:
  • 4 slices center-cut bacon
  • 1 medium-size sweet onion, chopped
  • 3 cups fresh spinach, coarsely chopped
  • 5 large eggs
  • 1 cup milk
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon paprika
  • 4 oz. soft goat cheese

Instructions

  1. Preheat oven to 350˚F. Whisk together flour, thyme, sugar, salt, and baking powder in a large bowl. Whisk together olive oil and water, and pour over dry ingredients, stirring with a fork until moistened. Press crumb mixture into a 9-inch pie plate coated with cooking spray. Crimp the edge or flatten with the tines of a fork.

  2. Cook bacon in a large skillet over medium heat until crisp, about 6 minutes. Transfer bacon to a paper towel-lined plate, reserving 1 tablespoon drippings in skillet; discard any remaining drippings. Crumble bacon, and set aside.

  3. Add onion to drippings in skillet, and saute over medium heat about 8 minutes or until tender and golden brown. Add spinach, and cook, tossing frequently, just until spinach wilts. Spread spinach mixture over crust in pie plate; top with crumbled bacon.

  4. Whisk together eggs, milk, mustard, salt, and paprika. Pour egg mixture over spinach layer in pie plate. Crumble goat cheese over the top of the quiche.

  5. Bake 40 to 45 minutes or until set in center. Cool slightly. Cut into 6 wedges. 

Recipe Notes

To check for doneness, just use an oven mitt to give the oven rack a shake, and you’ll know the quiche is done when it no longer jiggles in the center.