Tarta de espinaca
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Spinach Bacon Quiche
Description
Try this delicious Spinach Bacon Quiche for your next weekend brunch. Made so easy with frozen pie crust and a simple but flavorful filling!
Ingredients
Scale
- 1 (9 inch) pie crust
- 2 oz diced bacon (or more to taste)
- 1 small onion (chopped (about 1/2 cup))
- 1 (6-oz) bag baby spinach (large stems removed, leaves lightly chopped if desired)
- 1 cup shredded cheese (Monterey Jack, Gruyère or Cheddar are all nice)
- 5 large eggs
- 1 1/4 cups milk
- 1 tablespoon flour
- 1/2 teaspoon salt
- Pinch ground nutmeg
- ground black pepper (to taste)
Instructions
- Prep: Place a lined baking sheet in the oven and preheat it to 410°F. Lightly grease a deep dish 9 inch pie plate and fit the crust inside. Prick the bottom of the pastry with a fork a few times. Place in the fridge until ready to use.
- Cook filling: Cook the bacon in a large frying pan until browned. Add the onion and cook until softened, then add the spinach and cook until wilted and excess moisture has evaporated. (Gently pat dry with paper towels if your spinach released a lot of water and still feels very wet.)
- Make egg mix: Whisk together eggs, milk, flour, salt, nutmeg and pepper in a medium mixing bowl.
- Assemble: Place the spinach mix into the prepared crust. Sprinkle with the cheese. Pour the egg mix over it.
- Bake: Reduce oven temperature to 375F. Bake for 45-50 minutes or until the middle is set. If the top gets too brown, loosely cover with a piece of foil. Let stand for 10 minutes before slicing into wedges to serve.
