Spinach Leek and Bacon Quiche
An easy quiche recipe with spinach, leeks and bacon, made with a store bought or homemade crust.
Ingredients
- 1 8 inch store bought pie crust or homemade
- 4 slices bacon
- 1 medium leek
- 2 cups spinach
- ½ cup swiss cheese, shredded
- ½ cup shredded cheddar cheese
- 4 large eggs
- ¾ cup milk
- 1 tsp Dijon mustard
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Slice bacon into thin strips and fry until browning and just crispy. Remove bacon and as much fat as possible from pan.
- Rinse leek well and slice lengthwise in half. Place flat side down and slice into half circles.
- Roughly chop spinach. Add to pan along with leek and sauté until slightly softened. Return bacon to pan and combine evenly with spinach and leeks. Allow to cool slightly.
- Preheat oven to 325° and ensure rack is set to bottom setting. Place baking sheet in oven while preheating.
- Arrange bacon mixture evenly in bottom of pie crust. Shred cheeses and spread evenly over top.
- Whisk together eggs, milk, Dijon, salt and pepper. Place pie shell onto heated baking sheet and carefully pour custard over top.
- Bake on lower rack of the oven for 35 to 40 minutes or until just set in the middle. Allow to rest for 5 minutes before slicing.
Notes
Nutrition information is based on using store bought Tenderflake pie crust, regular size.
Nutrition
Calories: 318kcalCarbohydrates: 8.4gProtein: 15.6gFat: 20.5gSaturated Fat: 9gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 3.9gCholesterol: 158mgSodium: 586mgPotassium: 222.5mgFiber: 1.9gSugar: 0.7g
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