| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 20 min |
| Yield: | 8 servings (one 9-inch quiche) |
Ingredients
- 1 pound bacon
- 6 large eggs, lightly beaten
- 1 cup milk
- 9 ounces frozen spinach, thawed and drained of water
- 8 ounces frozen shredded potatoes, thawed and drained of water
- Kosher salt and freshly cracked black pepper
- 2 cups shredded Cheddar
Instructions
- Heat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Lay out 6 horizontal strips of bacon on the prepared baking sheet. Fold every other strip of bacon in half onto itself and lay one strip of bacon in the middle, vertical to the folded strips. Unfold the strips back over the vertical strip of bacon. Repeat this process using alternating vertical strips to weave into a lattice. (The bacon lattice should have an equal number of horizontal and vertical strips.) Bake until nearly cooked but still very pliable, about 15 minutes. Slide the bacon lattice into a 9-inch pie pan and press into place.
- Top the bacon with a paper towel, then a layer of foil and either another pie pan or pie weights to weigh it down. Allow to cool for 10 minutes, then remove the weights and pat off any remaining excess oil with a paper towel.
- Meanwhile, thoroughly mix together the eggs, milk, spinach, potatoes, some salt and pepper and 1 cup of the Cheddar. Pour the egg mixture into the bacon crust and top with the remaining cup Cheddar.
- Bake until set and the cheese is browned, 30 to 45 minutes. Let rest 5 to 10 minutes, then serve warm or room temperature.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 454 |
| Total Fat | 37 g |
| Saturated Fat | 15 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 21 g |
| Cholesterol | 209 mg |
| Sodium | 651 mg |
Reviews
I agree with andigirlsurf about the bacon being cooked at a higher heat. I did the 350F for about 30 mins then removed the weight and convect-roasted at 375F until the bacon browned a little, about 5 more minutes. I love making bacon weaves for crusts. I also do them for meat loaf and whole turkey breasts.
This wasn’t hard to make, but the end product wasn’t all that tasty. I did my best to squeeze out all the liquid in the potatoes and the spinach, but it still had some residual liquid floating around the bottom. The bacon weave was fun to make but really didn’t add much to the flavor of the quiche. In fact you hardly knew it was there. I guess it was better than a regular pie crust due to the liquid at the bottom.
Definitely cook the bacon at higher heat– probably 375 for 15min! I even added some time to the recipe! Other than that it would be SPOT ON!