This freezer friendly spinach and bacon quiche recipe has been circulating in my home for quite a while now. You guys, it is SO good. I wish I could say it was healthy but I can assure you it wouldn’t be on the weight watchers website. However, with the exception of the pie crust, it is made with real ingredients so that’s a win, right? #silverlining
Some other perks about this amazing, delicious recipe is that it is super easy to double and freeze one for later. In fact, I never make this without doubling it.
My kids, especially my husband, LOVE it. It makes for a great breakfast or dinner!
To get started, put your pie crust in a round baking dish.
Here is the baking dish that I prefer to use for this recipe. I like this one because it is deep enough for a quiche recipe AND has a storage lid so you can store leftovers or freeze the recipe easily.
Back to the pie crust… Either make your own or use a store bought one. I cheat and use the store bought ones. A busy mom can only do so much. I’ll make my own crusts in like, 18 years.
Now, add your cooked bacon to the pie crust. Hello, beautiful.
If you have little hands around that you need to keep busy, this is a good task for them. Just be warned that not all of the bacon will make it into the crust.
Now add two cups of chopped spinach. You are balancing out all of the unhealthiness with this superfood.
This may seem like a ton of spinach but when it cooks, it shrinks up and really doesn’t seem like much when the quiche is done. My husband, who turns his nose up at cooked spinach in recipes, doesn’t even bat an eye at this when it’s done.
Now sprinkle 1.5 cups of swiss cheese over the top.
Lastly, place 6 eggs and 1.5 cups of heavy cream into a blender and pulse it a few times until it is thoroughly mixed together. Pour it over all of the ingredients to the point where it is almost overflowing.
(Sorry, no picture of this one. Had to deal with a sibling brawl in my kitchen. The smell of bacon brings out the animalistic qualities in all of us…)
If you doubled the recipe, it is at this point that you would cover the uncooked quiche and freeze it. If not, continue on to baking it!
To bake it, cover the quiche loosely with foil and put it in the oven. This keeps the top from burning. After one hour, remove the foil and cook about 15 more minutes or until the top starts to barely brown and the middle isn’t jiggly (must…refrain…from…immature…joke).
(Baking tip- if you are using a shallow baking dish, place a baking sheet underneath the dish. You might have an overflow issue on your hands.)
Take it out and let her cool down a bit.
Slice it up and serve warm.
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- 1 pie crust
- 1 pound of cooked bacon, chopped
- 2 cups of chopped spinach
- 1.5 cups of shredded swiss cheese
- 6 eggs
- 1.5 cups heavy whipping cream
- Preheat oven to 375
- Place pie crust into baking dish
- Add bacon, spinach and cheese.
- Blend together eggs and heavy whipping cream. Pour mixture over the top of all ingredients.
- Cover loosely with foil and bake at 375 for 1 hour.
- Remove foil and bake another 15 minutes or until the middle doesn't jiggle when you shake the dish.
- Let cool for 10 minutes before serving.
Follow directions all the way up to baking the dish. Cover tightly and freeze. Store in freezer up to 3 months.
When you are ready to eat it, let quiche thaw in fridge for 24 hours. Cover loosely with foil and bake at 375 for one hour. Remove foil and bake another 15 minutes.