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Spinach and Bacon Quiche
with raspberry yogurt parfait / peach bellini

Active: 1 hr Total: 1 hr

The past few years, we've made a tradition of offering a festive brunch-style meal on Christmas. Even if you don't serve it for brunch / breakfast, a homemade quiche is a satisfying meal any time of day.
Smarts #1: Our recipe uses frozen pie crust but be sure to follow the instructions to account for potential variation in the size of pie crust and pan.
Smarts #2: Adding a layer of cheese as the base of the quiche protects the crust from the egg filling and keeps it crisp as it bakes - don't skip the cheese!

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Ingredients

Servings:
4
Metric
Spinach and Bacon Quiche:
  • Prepared pie crust, frozen - 1
  • Cheese, gruyere - 2 oz, grated (sub sharp white cheddar)
  • Bacon - 4 strips, chopped
  • Thyme leaves, fresh - 1 tsp
  • Eggs - 4
  • Half and half - 1 cup
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Nutmeg, ground (opt) - 1/8 tsp
  • Baby spinach - 5 oz
Raspberry Yogurt Parfaits:
  • Yogurt, plain or Greek - 2 cups
  • Raspberries, fresh or frozen - 1 cup
  • Honey - 1 Tbsp
Peach Bellini:
  • Peaches, frozen - 12 oz
  • Prosecco - 1 bottle (sub any sparkling wine or champagne)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Pie crust - Defrost pie crust according to package directions.
  2. Cheese / Bacon - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  3. Thyme - Pull leaves off stalks. (Can be done up to 3 days ahead)
  4. Assemble parfaits - Divide yogurt between individual small bowls or glasses (1 / serving). Top with raspberries and drizzle with honey.
  5. Eggs - Whisk together eggs. Add half and half, salt, black pepper, and nutmeg and whisk until well combined.

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Make

  1. Heat oven to 400F / 204C.
  2. While oven heats, place a skillet over medium heat. Add bacon and saute until just starting to turn crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Drain off all but about 1 Tbsp / 15 mL of bacon grease and return pan to heat.
  3. Add spinach to heated pan. Saute until spinach is wilted (add a lid to speed things along), ~5 minutes. Stir in thyme leaves and continue to cook for 1 minute more. Season with a pinch of salt and set spinach aside to cool.
  4. While spinach cools, poke pie crust all over the bottom and sides. Transfer to heated oven and bake for 10 minutes to get crust started cooking.
  5. Use paper towels or a clean dish towel to squeeze as much liquid out of the spinach as possible. (Spinach can retain a lot of moisture, and you don’t want it to release that moisture into the quiche.)
  6. Assemble quiche by covering the bottom of the crust with cheese. Top with spinach. Pour egg mixture over spinach, leaving some space at the top of the crust (you may not need all of the filling). Scatter bacon on top.
  7. Return quiche to the oven and bake until the filling is golden brown and just set in the middle, 18 to 25 minutes, depending on the size and thickness of the quiche. (If the crust starts to get too brown towards the end of cooking, cover it lightly with a piece of foil.)
  8. Just before serving, blend peaches in a standing blender, adding as much water as needed to make a smooth, pourable puree. If you’d like the puree sweeter, add some honey or sugar (not in ingredients list).
  9. Divide peach puree between glasses and pour prosecco over top.
  10. Slice quiche and serve with yogurt parfaits and bellinis. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (29)
Gluten-free (2)
Paleo (1)
Vegetarian (9)

Most Helpful

This was just simply delicious. And so easy.

By: Julia
Posted: Dec 24, 2020
Diet: Original
1 Helpful

25 reviews

so good! will make again and write up any other details. i made the crust from scratch

By: Laura
Posted: Feb 28, 2021
Diet: Original
0 Helpful

This recipe is delicious! My only complaint is the waste of the egg mixture. I don't have any experience with buying frozen pie crusts outside of making this recipe, so maybe I need to look for a different brand, but the ones I've purchased are way too small to use up all the egg mixture. Both times I've only need about 2 eggs and 1/2 a cup of half and half to make one 4-serving quiche. In the future, I think I'll use the leftover portion to make a second quiche. It's really tasty and having leftovers for a couple of days' worth of breakfasts wouldn't be at all disappointing. The second time I made it, I also added two extra slices of bacon. I've used sharp white cheddar both times, and we've skipped the bellinis and parfaits because my hubby is alcohol-free and I'm not a fan of yogurt. Perfection!

By: Kristen
Posted: Feb 07, 2021
Diet: Original
0 Helpful

This was a good, savory quiche. I used cheddar cheese and broccoli instead of spinach per my hubby's preference. I probably used 3/4 of the egg mixture and just scrambled the remainder. It took about 35 minutes total to bake. I didn't try the bellinis but the yogurt parfait was a nice addition to the meal.

By: Caitlin
Posted: Jan 31, 2021
Diet: Original
0 Helpful

Good quiche, my mother-in-law enjoyed it also. Cook time is longer than listed, but we also did two pies at a time.

By: Kristine
Posted: Jan 28, 2021
Diet: Original
0 Helpful

Added tomatoes and a little leftover sausage. Ran out of time for the Bellini and parfait - used the ingredients with French toast over the weekend instead. Made WAY more egg mix than we needed, so put the excess in a small cake pan. Wasn’t as tasty without the spinach and tomatoes.

By: Jennifer
Posted: Jan 27, 2021
Diet: Original
0 Helpful

Quick and tasty this frittata recipe is one of our favorites on busy days.

By: Nancy
Posted: Jan 11, 2021
Diet: Paleo
0 Helpful