Saturday, May 30, 2015

{Recipe} Spinach and Bacon Quiche

Quiche is one of my very favorite dishes.  My mom made it a lot while I was growing up, so it only made sense that I would make it a lot when I got married. I like that it feels like a super fancy dish (even the name sounds fancy), but it is very easy, and versatile.  Great to serve to guests, on special occasions, or for a regular week-night meal.

I have tried a dozen or more variations of quiche, that have included all kinds of vegetables and meats, and they almost always turn out fantastically.   This version was no exception.  Super cheesy, with a buttery, crumbly crust and bacon.  Lots and lots of bacon.  And in my book, it doesn't get much better than that.


  • 1 pie crust (purchased, or make your own)
  • 8 strips of  bacon, cooked and crumbled into bite size pieces (The key here is to use a high quality bacon)*
  • 1 cup frozen spinach, thawed, with any excess water squeezed out of it*
    (we like the technique used here for squeezing water out of both frozen spinach and zucchini)
  • 1 cup Mozzarella cheese, shredded and divided into two 1/2 cup portions*
  • 1 cup milk*
  • 3 eggs*
  • 2 Tbsp melted butter*
  • 1 Tbsp flour
  • Salt and pepper, liberally sprinkled
*Creative Green Living recommends purchasing these ingredients as organic where available to avoid GMOs, pervasive pesticides and questionable farming practices.

Nutrition information is approximate and may vary based on the freshness and brand of your ingredients. Nutrition information calculated at: Calorie Count.


  1. In a medium sized bowl,  combine 1/2 cup of cheese, milk, eggs, butter, flour, salt and pepper. Whisk to combine.  
  2. Line a round pie pan, or an 8x8 pan with the pie crust. Pinch the top edges to create a pattern, if you like.   
  3. Sprinkle spinach evenly across the bottom of the crust
  4. Pour the milk mixture in over the top of the spinach.  
  5. Sprinkle bacon over the top of the egg mixture.  
  6. Top with the remaining 1/2 cup of cheese 
  7. Cook in an oven preheated to 350°F for 45 - 55 minutes.  Remove when crust is browning, and the middle of the quiche is set.  

About the Author: 

Landen runs Measure and Whisk, a cooking blog with a focus on real food. She is a firm believer that quality is superior to quantity, and prefers small amounts of good food over large quantities of cheap food. Deeply disappointed in cheap bacon, she prefers to buy $6 bacon less frequently. Because of this, she typically cooks vegetarian meals for her family.    

Her blog also features photos of her baby, Fox, and suggestions on how to live an eco-friendly and minimalist life, both in and out of the kitchen. Follow her on Pinterest and Instagram for beautiful food photos and pictures of baby Fox.

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