Recipe Background
Healthy Balance Quiche combines Swiss, spinach, and bacon for a crowd-pleaser perfect for cozy gatherings.
The first time I made this quiche was on a snowy day that called for something special. My friends and I had turned our living room into game central, with board games scattered everywhere. I wanted to whip up something warming and hearty enough to keep us going through an afternoon of strategy and laughter. No surprise I had baby spinach and mozzarella in the fridge, leftover from last week's salad craving. Adding Swiss was a must for a bit of that nutty character. Knowing that bacon has the power to elevate the mood, I made sure it was crispy and irresistible, a little trick to ensure everyone stayed close to the kitchen. A tip for the perfect crust: use pie weights like dried beans during blind baking to keep it from puffing up.
Over the years, I've learned this quiche is a favorite for gatherings or satisfying solo indulgences. Chopping the onions and spinach finely means each slice is a harmonious blend rather than a chunky bite. Seasoning well with salt and pepper is crucial, as is allowing it to rest for a clean slice. Now, each time I bake it, I'm transported back to that cozy day filled with friends, cards, and wintry views from the window. It’s become my tradition to serve it on snow days, a tasty reminder of joyful moments surrounded by loved ones.
Ingredients
- 1 (9-inch) pie crust dough
- 6 slices bacon or turkey bacon
- 1/2 cup onion chopped
- 1 1/2 cups baby spinach leaves chopped
- 1 1/4 cups Swiss cheese or mozzarella cheese shredded
- 5 large eggs beaten
- 1 1/4 cups half-and-half
- salt to taste
- pepper to taste
Directions
- Preheat the oven to 375 degrees F.
- Roll out the pie dough into a 12-inch diameter circle.
- Place the dough circle into a 9-inch pie dish and crimp the edges.
- Place a piece of parchment paper on top of the dough and add 2 cups of pie weights, such as dry beans or rice, on top.
- Bake the pie crust for 15 minutes.
- Remove the pie weights and discard the parchment paper. Then, prick the pie crust all over with a fork.
- Bake the pie crust for 8 minutes.
- While the pie crust is baking, heat a skillet over medium-high heat.
- Add the bacon to the skillet and cook until crispy.
- Transfer the cooked bacon to a paper-towel-lined plate to drain and cool.
- Chop the cooled bacon.
- Discard all but 1 tablespoon of the bacon grease from the skillet.
- Add the onion and the spinach to the reserved bacon grease and sauté the onion mixture for 2 minutes.
- Evenly sprinkle the cheese, the onion mixture, and the crumbled bacon into the pie crust.
- In a blender, add the eggs, the half-and-half, the salt, and the pepper and blend until well-combined.
- Pour the egg mixture over the onion mixture layer.
- Adjust the oven temperature to 350 degrees F.
- Bake the quiche until the egg mixture is set, about 40- 45 minutes.
- Allow the quiche to cool for 10 minutes.
- Slice and serve.
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