This is one of the best spinach quiche recipes I have ever had. It usually takes me a lot of effort to make a quiche from scratch, but this recipe needs minimal effort. You can also easily reheat this leftovers as a breakfast item or even a lunch item.

The perfect combination of flavours in this delicious spinach quiche. It’s a recipe made from scratch that makes us think of what grandmother would cook. The crust is flaky , making it is the perfect base for the bacon, spinach as well as onion-based filling. The cheese is just right to impart flavor but not overly gooey. This quiche is perfect for Mother’s Day, brunch, or any time you’re looking for the most impressive (but simple) dish.

Cook time: 1 Hr 10 Min
Prep time: 20 Min
Serves: 6

Ingredients

THE CRUST:

1 1/4 c all-purpose flour
1/3 c white shortening
5 Tbsp water

THE FILLING:

6 slice bacon, cut into small pieces (raw)
1/2 c onion, chopped
8 eggs
3 c fresh baby spinach chopped (do not pack)
1/2 c sour cream
1/2 c milk
salt and pepper, to taste
pinch nutmeg
2/3 c shredded mozzarella
1/2 c shredded Swiss cheese

Directions

1. Cut shortening into flour using a pasty cutter until flour mixture is small pea-sized beads.

2. Add water and blend by hand just enough to form a dough. Then roll out on a floured cloth or surface.

3. Fit pie crust to pie pan. Crimp and prick bottom and sides with a fork. Line pastry with heavy-duty aluminum foil.

4. Bake in a 450-degree oven for 8 minutes. Remove the foil, bake 5 minutes more or until golden. Cool on a wire rack.

5. While the pastry is baking, cook bacon and onion together in a medium-sized skillet until bacon is crisp. Drain on paper towels.

6. In a medium-sized bowl, beat eggs.

7. Then add the rest of the ingredients and blend together.

8. Pour egg mixture into warm pie shell.

9. Bake for 45 minutes at 325 degrees. Cool at least ten minutes before serving.