Kristina’s Kitchen: Spinach and Bacon Quiche


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Kristina Martorano| Lifestyles Editor

Quiche: the all-day dish that can be served for breakfast, lunch or dinner. Quiche is typically known as a French dish, however savory custards in pastry were well known in English cuisine as early as the fourteenth century. There are many different varieties to quiche, what you put in them as well as how you bake them has endless possibilities. Quiche Lorraine is the most popular variant. It is made with smoked bacon, onions, and gruyere cheese and is baked into a short crust. This particular version of quiche adds spinach and bacon. It’s a healthy and tasty dish that’s sure to please.

The Worcestershire and hot pepper sauce help to make it unique, and give it a little bit of a kick. It makes a great dish for a brunch or for dinner when paired with a side of soup. The best part is that it can be ready in 50 minutes and requires few ingredients. If you’re a vegetarian just simply exclude the bacon. I guarantee it will taste just as good without it. So the next time you’re having people over for a holiday brunch or you want something warm and light to eat on a chilly night, try whipping up this quiche, it will certainly make a great meal.



  • 3/4 pound sliced bacon
  • 1 (9 inch) single refrigerated pie crust
  • 6 eggs, beaten
  • 1 1/2 cups heavy cream
  • salt and ground black pepper to taste
  • 2 dashes Worcestershire sauce
  • 5 dashes hot pepper sauce, or to taste
  • 1 (10 ounce) package frozen chopped spinach – thawed, drained and squeezed dry
  • 1 1/2 cups shredded Cheddar cheese
  • 1/2 cup chopped green onion
  • 1/4 cup grated Parmesan cheese



  1. Start by pre-heating the oven to 375 degrees.
  2.  Place the bacon in a large, deep skillet and cook for ten minutes until evenly-browned.
  3. Then drain the bacon slices on a paper towel lined plate and chop into small pieces when cooled.
  4. Next fit the pie crust into a nine-inch pie dish and set aside.
  5. In a large bowl whip together the eggs, cream, salt, pepper, Worcestershire sauce, and hot pepper sauce.
  6. Then spread the spinach into the bottom of the pie crust, and top with the bacon, cheddar cheese, and green onion.
  7. Pour the egg mixture over the filling and sprinkle the quiche with parmesan cheese.
  8. Finally bake in the pre-heated oven until the top of the quiche is lightly puffed and brown, and a knife inserted comes out clean, about 35 to 40 minutes.

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