Ingredients
- 9-inch pie crust
- 2 ounces diced bacon
- 1/2 cup chopped onion
- 6 ounces baby spinach stems removed, leaves chopped
- 5 large eggs
- 1 1/4 cups milk
- 1 tablespoon flour
- 1/2 teaspoon salt
- Ground nutmeg pinch
- Ground black pepper to taste
- 1 cup shredded cheese Monterey Jack, Gruyère, or cheddar
Instructions
- Preheat the oven to 410°F with a lined baking sheet inside. Grease a 9-inch deep dish pie plate and fit the crust into it. Prick the crust bottom with a fork and refrigerate.
- In a large skillet, cook bacon until browned. Add chopped onion and cook until soft. Incorporate spinach and cook until wilted. If necessary, pat dry with paper towels to remove excess moisture.
- Whisk eggs, milk, flour, salt, nutmeg, and black pepper in a bowl to create the egg mixture.
- Spread the spinach mixture in the crust, top with shredded cheese, and evenly pour the egg mixture over it.
- Lower the oven temperature to 375°F and bake the quiche for 45-50 minutes until set. Cover with foil if the top browns too much. Let quiche cool for 10 minutes before slicing.
