Recipes From Living the American Backwoods Cabin Life

Easy Spinach Cheese Quiche

When my sons, who are now grown men, were young boys (sniff - I MISS those days!), they would ask me to make "that spinach pie" for dinner. I would first laugh when they called the quiche a pie, but was thrilled they wanted to eat spinach! So I would whip this quiche up in no time. It takes only a half hour to bake, another ten minutes to rest, and it is delicious. The cheese and bacon really add taste. The fun part is you can use any cheese you like and mix it up each time you make it. The recipe calls for cheddar cheese, but I have used shredded swiss, or shredded provolone, crumbled feta, or any cheese that you like as long as you use the two cups as indicated in the recipe.

There are not a lot of of ingredients needed to assemble this yummy quiche: eggs, milk, your favorite two cups of cheese, salt and pepper, three or four slices of cooked bacon broken into chunks, or crumbled real bacon you can buy at the store, and a pie crust. You can use any pie crust you desire. When I want to make things speedy, I use a pre-made pie crust from the refrigerator section of my grocery store. This recipe makes a deep dish quiche so you'll want to keep that in mind when purchasing or making a pie crust and the deep dish pie plate you'll prepare it in.

Okay, roll up your sleeves and let's get 'er done!

Ingredients for Easy Spinach Cheese Quiche 
(You don't have to write them down. I'll have a printable link to the recipe at the bottom of this post.)

1 unbaked deep dish Pie Shell (homemade or I get mine in the refrigerator section of my grocery store)
1 - 10 oz. package frozen chopped Spinach
2 cups Cheddar Cheese, shredded (or other favorite cheese)
2 tablespoons Flour
1 cup Milk
2 Eggs, beaten
3 slices cooked Bacon, broken into pieces, or Real Bacon Pieces from the store, about 1/4 - 1/2 cup
1/2 teaspoon Salt
dash of Pepper

First, cook the spinach in a medium pot according to package directions. Drain in a colander. When cooled squeeze excess water from spinach. Get as much water out as possible.

Prepare a deep dish pie plate with pie crust of your choice. Make sure you spray pie pan with non-stick spray. If you are using a store bought refrigerated crust, follow the directions on the box for a one-crust pie.

In a large mixing bowl, toss cheese with the flour. 


Put your eggs in a deep small bowl.

Whisk! Whisk! Whisk!

Add to cheese mixture.

Add milk.

Add real bacon pieces. I like bacon, man.

Mix it all together like you mean it.

Add the very drained, very squeezed, very violated spinach... the mixing bowl. Mix it like you mean it.

Pour into patiently waiting pie shell. Then put into preheated 375 degree oven. Turn timer to 30 minutes.

Insert a clean butter knife into the center of the quiche. If it comes out completely clean, your quiche is ready. If not, pop it back into the oven and repeat in about 3-4 minutes. When the knife test is accomplished, remove quiche from oven, cover with waxed paper for 5-10 minutes so it sets.

Enjoy as a side dish, breakfast delight or elegant brunch dish!

Here is the printable recipe if you'd like to give it a try.

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