Bacon, Herbs, and Spinach Quiche (No Cheese!)

Spinach herb and bacon quiche with no cheese

This savory bacon, herbs, and spinach quiche with no cheese makes a perfect lazy day brunch or dinner. It is lighter than a quiche with cheese and balances perfectly with a flaky homemade all-butter pastry dough.

Bacon, Herbs, and Spinach Quiche (No Cheese!)

Recipe by DeeCourse: Breakfast
Servings

1-2

servings
Prep time

25

minutes
Cooking time

45

minutes

Ingredients

  • 1 batch of pastry dough, store bought or homemade

  • 1 cup torn spinach

  • 1 slice thick cut bacon cut into 1/2 inch batons

  • 1 large egg

  • 1 large egg yolk

  • 3/4 cup whole milk

  • 1-2 tbsp. minced chives

  • 1/2 tsp. fresh thyme

  • 1/4 tsp. fine sea salt

  • 1/4 tsp. minced fresh rosemary

Directions

  • Heat the oven to 350 Fahrenheit or 176 Celsius.
  • Roll out the pastry dough to an 1/8 inch thickness and carefully place in a six-inch cast iron skillet. Trim off any excess dough and crimp the edges. Dock the bottom and sides of the pastry with a fork.
  • Place a piece of parchment paper on top of the dough and fill the pan with pie weights or beans. Place in the oven and bake for 15 minutes. Remove from the oven, remove the parchment paper with the weights, and bake for ten more minutes. Remove from the heat and let cool.
  • After placing the pastry dough in the oven the second time, set the bacon in a cold 10 inch skillet and cook over medium heat, flipping a few times until cooked to your liking. Remove from pan and place on a paper towel-lined plate
  • Whisk the egg and egg yolk together in a medium bowl until combined, then slowly pour in the milk, whisking constantly. Whisk in the salt and herbs.
  • Place the bacon and spinach into the cooled pastry crust, then pour the egg mix into the pan. Place into the oven and bake for 40- 45 minutes. The quiche should jiggle a little when you shake it but not ripple when it is finished. Remove from the heat and let sit for 5-10 minutes before slicing.

    Enjoy!!

Notes:

  • Blind-baking the crust is a must to prevent soggy bottoms. No one likes soggy bottoms.
  • The crust shrinks a little while blind baking, so it’s best to leave a half-inch of dough above the edge of the pan.
  • The pastry dough may puff up a little during the second half of the blind bake. I just pat it back down after I remove it from the oven.
  • Quiche will last three to five days in the fridge in a covered container.
  • Use the rest of the pastry dough to make these carrot potato and lentil hand pies.

Ramblings:

I had quiche maybe twice in my life before starting this blog. 

Our family was more of a scrambled eggs and toast or stovetop frittata type of family when it came to eggy meals, and once I grew up, quiche seemed like too much work for breakfast. 

But now I know the most complicated part of making quiche is the crust, and after that, it’s waiting for it to finish baking. Which, when your hungry, isn’t super fun.

However, one of the best things about being a solo cook is that no one gets to see your hangry face, nor do they get to judge for nibbling on all of the things while waiting for your meal!

Just remember to leave room for this yummy quiche!

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