Spinach and Bacon Quiche

Breakfast Casserole - Breakfast and Brunch

A friend of mine made this, and I just had to have the recipe. And it is the best tasting quiche I have had in years. Never any complaints when I make it. Great for a fall/winter dinner with a cup of soup.

Brief

Prep 15 mins

Cook: 35 mins

Total: 50 mins

Servings: 8

Yield: 1 9-inch quiche

Spinach and Bacon Quiche

Ingredients

¾ pound sliced bacon

1 (9 inch) single refrigerated pie crust

6 eggs

beaten

1 ½ cups heavy cream

salt and ground black pepper to taste

2 dashes Worcestershire sauce

5 dashes hot pepper sauce

or to taste

1 (10 ounce) package frozen chopped spinach - thawed

drained and squeezed dry

1 ½ cups shredded Cheddar cheese

½ cup chopped green onion

¼ cup grated Parmesan cheese

New Mexican Breakfast Casserole

Breakfast and Brunch

Directions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Place the bacon in a large deep skillet and cook over medium-high heat turning occasionally until evenly browned about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop when cool.

Step 3

Fit the pie crust into a 9-inch pie dish and set aside.

Step 4

In a bowl whisk together the eggs cream salt black pepper Worcestershire sauce and hot pepper sauce. Spread the spinach into the bottom of the pie crust; top with bacon Cheddar cheese and green onion. Pour the egg mixture over the filling and sprinkle the quiche with Parmesan cheese.

Step 5

Bake in the preheated oven until the top is lightly puffed and browned and a knife inserted into the center of the quiche comes out clean 35 to 45 minutes.

Nutritional Information

Spinach and Bacon Quiche

Servings Per Recipe:8

Calories: 505.6

% Daily Value *

Protein: 19.8g 40%

Carbohydrates: 14.3g 5%

Dietary Fiber: 2g 8%

Sugars: 0.9g

Fat: 41.5g 64%

Saturated Fat: 20.1g 101%

Cholesterol: 240.5mg 80%

Vitamin A Iu: 5293.3IU 106%

Niacin Equivalents: 6.6mg 51%

Vitamin B6: 0.2mg 13%

Vitamin C: 3.9mg 7%

Folate: 96.5mcg 24%

Calcium: 283.5mg 28%

Iron: 2.5mg 14%

Magnesium: 50mg 18%

Potassium: 342.7mg 10%

Sodium: 743.6mg 30%

Thiamin: 0.3mg 26%

Calories From Fat: 373.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.