A savory breakfast quiche is always a welcoming breakfast. With bright green spinach leaves, crispy and chewy bacon, and a lot of cheese, this spinach bacon quiche really hits the spot on appearance and taste!
Pierce your prepared pie crust with a fork several times along the sides and bottom. Blind bake your pie crust for 10 minutes and remove from oven to cool. (This prevents soggy crust later).
Dice onion and chop bacon. Place in hot skillet over medium heat and cook for about 5 minutes, stirring frequently until bacon is cooked and onions are translucent or slightly browned. Remove from heat and set aside.
In a large mixing bowl, egg your eggs. Beat with a fork until eggs are slightly beaten.
Add in milk, salt, pepper, mix again.
Add in spinach, green onions, the cooled onion and bacon mix, and cheeses. Stir again until combined.
Pour into a prepared pie crust and bake in an oven at 425 degrees F for 15 minutes.
Reduce heat and cook at 325 degrees F for 25-30 minutes until a knife inserted in the middle comes out clean.
Cool 10 minutes before cutting into wedges.
Notes
Check the internal temperature: Ensure that the quiche reaches a minimum internal temperature of 160°F to make sure the eggs are safely cooked.Clean knife test: Use the "clean knife test" in the center of the quiche to see if it's set. It should look solid on top, especially around the edges, and may have a slight jiggle but not be liquid.Wait time: After baking, allow the quiche to cool and set for a bit before slicing. This will make it easier to serve and present.Milk alternatives: You can use unsweetened almond milk, non-dairy milk, half and half, or heavy cream as alternatives to regular milk, depending on your dietary preferences.