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Bacon Spinach Quiche

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Bacon Spinach
Bacon Spinach

Smokin’ Ts Bacon Spinach Quiche

9d5921b583832ce39641dff3e64c6159?s=30&d=mm&r=gClaire Laurel
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Course Breakfast
Cuisine French


  • 1 9-inch unbaked pie crust
  • 8 slices bacon, cut into 1 inch pieces
  • 1/2 cup chopped onion
  • 1 pinch cayenne pepper, or more to taste
  • 3 large eggs
  • 2 egg yolks
  • 3/4 cup heavy cream
  • 3/4 cup milk
  • 1 tsp chopped thyme
  • 6 oz shredded Gruyere cheese
  • salt and freshly ground black pepper to taste
  • 1/2 cups fresh spinach, chopped
  • 1/4 cup Smokin' Ts Original or With a Kick


  • Preheat oven to 425 degrees F (220 degrees C).
  • Roll pie dough to fit a 9 inch pie plate. Bake in the preheated oven for 7 minutes or until golden brown, then remove.
  • Reduce oven to 325 degrees F (165 degrees C).
  • Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add onion, salt, black pepper, and cayenne pepper. Cook and stir until mostly tender. Add spinach and stir until soft and onion is slightly golden. Set aside.
  • Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and Smokin' Ts. Stir to combine.
  • Sprinkle 2/3 of onion-spinach mixture on the bottom of the baked crust. Top with 1/3 cooked bacon and 2/3 Gruyere cheese. Ladle in egg mixture carefully. Sprinkle with the remaining onion-spinach mixture, remaining bacon, and remaining Gruyere cheese.
  • Bake filled quiche in the preheated oven until browned and set, and no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.
Keyword bacon, onion, quiche
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