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Bacon and White Cheddar Quiche
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
A quiche completely packed with bacon, cheese and spinach.
Course: Breakfast
Servings: 6 -8 'Pie' pieces
Author: Cristina
  • Sally’s Baking Addiction Favorite Homemade Pie Crust:
  • 2 and 1/2 cups (315 grams) all-purpose flour
  • 1 and 1/4 teaspoons salt
  • 6 Tablespoons (90 grams) unsalted butter, chilled and cubed
  • 3/4 cup (154 grams) vegetable shortening, chilled
  • 1/2  -2/3 cups (120-160 ml) ice water
  • Quiche Filling:
  • 7 uncooked eggs , whisked
  • 6 strips of bacon (Hardwood Smoked Oscar Meyer are Nightshade Free)
  • 2 cups raw spinach or 1 cup frozen
  • 2 cups white cheddar cheese , grated.
  • Option for Fewer Calories: No pie crust , use egg whites only, turkey bacon (If you find a brand that’s nightshade free, please share!), and additional cooked vegetables.
  1. To make the crust, please follow these instructions at Sally’s Baking Addiction (http://sallysbakingaddiction.com/favorite-homemade-pie-crust/), she explains it so clearly and her recipe has yet to let me down! It will need to be in the fridge for at least 2 hours, so time accordingly. If you have your own favourite recipe for pie crust, feel free to use that. If you aren't dealing with food allergies, a pre-made pie crust will do in a pinch.
  2. Preheat oven to 350° F.
  3. Cook/boil spinach in a small pot on the stove.
  4. Cook bacon until crispy, then remove from heat and place on paper towel covered plate to drain.
  5. Scramble the eggs in a large bowl and set aside.
  6. Grate 2 cups white cheddar cheese and set aside.
  7. Place pie dough into greased pie pan or round cake pan. Make sure it has contact with all the edges and sides by pushing gently with fingers.
  8. Bake the pie crust alone for 5 minutes (this part is important! It prevents it from getting soggy once it’s cooking with all the ingredients are inside).
  9. Sprinkle cooked bacon evenly onto the bottom. Add cooked spinach over top. Try to keep it as even as possible and gently spread apart any clumps. Sprinkle grated cheese, and then pour scrambled eggs over top.
  10. Place in the oven, and cook about 30 minutes, or until middle is firm (toothpick comes out clean).
  11. Let it cool about 5 minutes and then serve if you like it hot (I do!), or let it cool all the way and refrigerate overnight.