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A Savory Bacon Spinach Artichoke Quiche Recipe

BACON SPINACH ARTICHOKE QUICHE made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 pre-made pie crust
  • 8 ounces of bacon chopped
  • 2 cups fresh spinach chopped
  • 1 can 14 ounces artichoke hearts, drained and chopped
  • 6 large eggs
  • 1 cup heavy cream
  • 1 cup shredded cheese e.g., Swiss or cheddar
  • Salt and pepper to taste

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. In a skillet, cook the chopped bacon over medium heat until crispy, about 8-10 minutes. Remove and drain on paper towels.
  3. In the same skillet, wilt the spinach for about 2-3 minutes until it reduces in volume. Remove from heat.
  4. In a large mixing bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined.
  5. Stir in the cooked bacon, wilted spinach, chopped artichoke hearts, and half of the cheese into the custard mixture.
  6. Pour the mixture into the pie crust and sprinkle the remaining cheese on top.
  7. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is lightly golden.
  8. Let the quiche cool for about 10 minutes before slicing and serving.