Quiche Recipe with Bacon, Spinach and Goat Cheese
This quiche recipe is filled with spinach, goat cheese and a little Canadian bacon to make it extra special. You can use your own crust recipe or a purchased crust, it and can be frozen or prepped ahead of time, making this an easy meal special enough for guests!!
This time I made a mini quiche recipe, but you can use it for a large quiche if you prefer. This savory quiche is rich and smooth, but light because of the lean Canadian bacon and goat. You can easily substitute the bacon for ham, but if you can find the oh so lean Canadian bacon I hope you give it a try.
This recipe is a good way to introduce spinach into your families diet. My eldest son ate most vegetables including spinach until he heard his uncle say spinach was disgusting, that’s all it took and he refused to eat it.
I was able to sneak spinach into quiches, pizza (my favorite topping) and lasagna without him noticing the spinach. I will admit sometimes I called it beet greens, or kale, whatever works is my motto. As an adult he laughs that I had him eating spinach all along.a
Tart tin lined with pie crust home made or purchased
1 tsp olive oil
5 slices of Canadian back bacon, diced
2 cups fresh spinach, cut
1/4 cup very finely diced red onion
1/2 cup goat cheese
1 cup half/half cream
Quiche Recipe Directions
Chop the Canadian bacon, spinach and onion. Line your quiche dish(s) with any pie crust you prefer, home made or purchased.
In large frying pan add tsp of olive oil, and cook the bacon. Add the chopped spinach and diced onion. Cook until spinach is wilted, about five minutes. Transfer the mixture to a colander and let drain to remove the excess water from the wilted spinach.
Once the spinach filling is well drained, fill your pastry lined quiche pans with the spinach filling.
Crumble goat cheese over the spinach mixture. Add salt and pepper to taste my family likes no salt, and lots of pepper.
Beat eggs and cream, pour over spinach filling, filling the quiche to the crusts edge.
To make the mini quiche stay flat in the oven, place them on a cookie sheet, and then place the cookie sheet in the oven. A large quiche does not need the cookie sheet.
Bake the bacon and spinach quiche about 30 minutes, until top is golden brown and center is set. For a full sized quiche bake for 45 minutes.
Remove from oven, set aside for 5 minutes and then serve.
How to Freeze Quiche
To freeze quiche before baking. Assemble, place on a tray, wrap the entire tray with plastic wrap and freeze until firm. Once frozen wrap each one in a double layer of tin foil, or slide into a freezer bag. Seal, label and freeze for up to one month. Thaw and bake as usual.
To freeze baked quiche. Let the quiche cool, place in a freezer bag and label. They will keep up to two months. The reheat thaw and bake at 325F until warm.