Make quiche for any meal and save leftovers for the lunchbox

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Make quiche for any meal and save leftovers for the lunchbox

Spinach and Bacon Quiche

Servings: 4

For Filling:

3 eggs

1½ cups milk or half-and-half

½ teaspoon salt

Dash nutmeg

Fresh black pepper, to taste

1 bunch fresh spinach, washed, sauteed and squeezed of excess liquid

6 ounces bacon, chopped and sauteed until crisp

For crust:

2 cups flour

¼ teaspoon salt

12 tablespoons cold butter, cut into pieces

6 ounces cold water


Combine flour, salt, pepper and butter in bowl of food processor. Mix until butter is in tiny pieces.

Add water, then mix until dough starts to come together. You may need to add a little more cold water.

Gather the dough into a ball and chill at least 30 minutes.

Preheat oven to 400 F.

Roll out dough to fit into an 11-inch bottomless tart pan. (If you do not have a tart pan, use a pie pan.) Chill for 15 more minutes. Poke fork all around the dough so it doesn’t puff up. Bake for 20 minutes or until it starts to brown. Remove from oven and let cool.

Lower oven temperature to 375 F.

Scatter spinach and bacon in baked tart shell. Pour egg mixture in and bake for about 30 minutes or until set.

Cool slightly, then serve with a green salad.

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