Bacon, Spinach and Sweet Onion Quiche

This quiche is comfort food at it’s finest – rich and delicious, but also nutritious and satisfying. Serve as part of weekend brunch with family or friends, or prep ahead and enjoy for breakfast during the week. If you’re eating gluten-free or prefer frittatas, just leave out the crust and add ingredients directly into a sprayed pie dish.

 

This recipe is reprinted with permission from Jessica Ivey, RDN. 

  • 60 Minutes
    Total Cook Time
  • 17g Protein
  • 482 Calories
For the crust:
2 Cups All-purpose flour
2 Tablespoons Chopped fresh thyme leaves
1 Teaspoon sugar
1/2 Teaspoon Salt
3/8 Teaspoon Baking powder
7 Tablespoons Olive oil
1/4 Cup Cold water
For the filling:
4 Slices Center-cut bacon
1 Medium Sweet onion, chopped
3 Cups Fresh spinach, coarsely chopped
5 Large Eggs
1 Cup Milk
2 Teaspoons Dijon mustard
1/4 Teaspoon Salt
1/8 Teaspoon Paprika
4 Ounces Soft goat cheese

Recipe makes 6 servings.

Per Serving

Calories: 482

Total Fat: 28g

Saturated Fat: 8g

Sodium: 530mg

Carbohydrates: 40g

Dietary Fiber: 2g

Protein: 15g

Directions

  1. Preheat oven to 350˚F. Whisk together flour, thyme, sugar, salt, and baking powder in a large bowl. Whisk together olive oil and water, and pour over dry ingredients, stirring with a fork until moistened. Press crumb mixture into a 9-inch pie plate coated with cooking spray. Crimp the edge or flatten with the tines of a fork.

  2. Cook bacon in a large skillet over medium heat until crisp, about 6 minutes. Transfer bacon to a paper towel-lined plate, reserving 1 tablespoon drippings in skillet; discard any remaining drippings. Crumble bacon, and set aside.

  3. Add onion to drippings in skillet, and saute over medium heat about 8 minutes or until tender and golden brown. Add spinach, and cook, tossing frequently, just until spinach wilts. Spread spinach mixture over crust in pie plate; top with crumbled bacon.

  4. Whisk together eggs, milk, mustard, salt, and paprika. Pour egg mixture over spinach layer in pie plate. Crumble goat cheese over the top of the quiche.

  5. Bake 40 to 45 minutes or until set in the center. To check for doneness, just use an oven mitt to give the oven rack a shake, and you’ll know the quiche is done when it no longer jiggles in the center. Remove from oven, cool slightly, then cut into 6 wedges and serve.

     

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    MyPlate Equivalents: Protein 1 oz, Grain 2.5 oz, Fruit 0, Vegetable 0.5 cup, Dairy 0.25 cup