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Spinach Quiche with Lardons

Serves 4-6


1 pre-made uncooked pie crust (homemade or store-bought fresh or frozen will do, may use a gluten-free crust as well) in a greased 9 inch pie pan

3 large eggs

3/4 cup half and half or whole milk

1 onion, diced

2 Tbls butter

1 large bunch fresh spinach (approx. 8 ounces), rinsed, steamed for a minute or two, then gently pressed to release most of its liquid

Sea salt and freshly ground black pepper to taste

½ tsp smoked paprika

4 slices thick bacon, cut into matchstick sized strips, optional but recommended


Preheat the oven to 375 degrees.


Fry bacon in a cast iron or non-stick skillet, stirring gently to ensure all sides are crisp but not overdone.  Remove from heat and drain bacon on a paper bag.  You may reserve some bacon fat to sauté the onion, reducing the butter by one tbls.


Whisk eggs, half and half, paprika, pepper and salt to combine.  Sauté diced onion in butter and/or bacon fat over medium heat until translucent and lightly caramelized, add in spinach, stirring briefly to combine, then remove pan from heat.


Spread onion and spinach evenly on the bottom of the pie crust, layer the lardons on top, and pour the egg mixture on top.  Bake in the preheated oven for about 30 minutes or until the quiche has puffed up slightly and is browned nicely on top.




Emily Christenson is a wife, mother, local food entrepreneur and home chef, living, eating, and cooking in Minneapolis. You may find Ms. Christenson’s recipes, cookbook reviews and food musings on her blog at www.mplsrealfoodlover.com or www.facebook.com/minneapolisrealfoodlover .

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Onion, Spinach, Scallions (Green Onion), Eggs,