Paula Deen Spinach and Bacon Quiche

Paula Deen Spinach and Bacon Quiche loads a buttery crust with a full pound of crispy bacon, Swiss cheese, and fresh baby spinach. A silky egg and cream custard ties it all together. It takes about 50 minutes from counter to table and cuts into eight big wedges for a weekend brunch or holiday morning.

The custard is what makes or breaks this quiche. Paula blends the eggs and cream in a food processor until the mixture is completely smooth. Skip that step or just whisk by hand and you risk uneven pockets that stay runny in the middle while the edges dry out.

Layer the spinach on the bottom so it wilts under the bacon and cheese instead of floating to the top. Pull the quiche when the center still has a slight jiggle. It firms up as it cools, and cutting too early sends the filling running across the plate.

Paula Deen Spinach and Bacon Quiche

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Course: BreakfastCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

40

minutes

Calories

480

kcal

Crispy crumbled bacon, shredded Swiss cheese, and chopped fresh spinach layered inside a refrigerated pie crust, covered with a blended egg and heavy cream custard, and baked until golden and just set.

Ingredients

• 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

Directions

• Preheat and assemble: 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.

Tools for this recipe

• Pyrex 9.5-inch glass pie plate, Cuisinart 14-cup food processor. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can you use frozen spinach instead of fresh baby spinach?

You can, but thaw it first and squeeze out every bit of water with a clean towel. Frozen spinach holds a lot of moisture, and that extra liquid will make the custard soggy. Use about a 10-ounce box to match the 2 cups of fresh.

How long does leftover quiche keep in the fridge?

Wrapped tightly or in a sealed container, it stays good for three to four days. Reheat slices in a 325 degree oven for about 10 minutes. The microwave works in a pinch, but the crust will go soft.

Can you assemble the quiche the night before and bake it in the morning?

You can layer the bacon, spinach, and cheese in the crust and refrigerate it covered. Pour the egg mixture on right before it goes in the oven, not the night before. Sitting overnight in liquid makes the crust turn to mush.

Why did the center of my quiche come out runny?

The most common reason is pulling it too early. The center should still wobble slightly when you shake the pan, but it should not look liquid. If the edges are browning and the middle is still raw, drop the temperature to 350. Cover the top with foil and give it more time.

Do you need to prebake the pie crust before filling it?

Paula does not call for blind baking here, and the quiche turns out fine without it. The heavy filling actually weighs the crust down and keeps it flat. If you tend to get a soggy bottom, you can prebake at 375 for 8 minutes with pie weights before adding the filling.