Home Breakfast Spinach, Bacon, and Tomato Quiche

Spinach, Bacon, and Tomato Quiche

by Laura

I discovered this recipe a while back, but when I made it I knew it would be perfect for Christmas. It was kind of strange setting the photo up to look like Christmas months in advance.

This recipe for spinach, bacon, and tomato quiche was the first time I have made a quiche using puff pastry instead of a traditional pastry crust. After making it, I wish I had tried it sooner. It was so easy to do and tastes amazing.  The combination of the vegetables with the cheese and bacon works so well in this.

I used these cute Wilton tart/quiche pans to make them. However, you could  use 4-5 inch custard cups in their place or I bet the jumbo muffin pan would work also.

The combination of the spinach with the tomato gives the quiche a very festive look for Christmas morning. Then add in baking with helps make the flavor amazing! Give this Quiche a try, even if it isn’t on Christmas morning!

Spinach Bacon and Tomato Quiche | realmomkitchen.com

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Spinach, Bacon, and Tomato Quiche


Scale

Ingredients

  • 1 (10 oz) pkg. fresh baby spinach leaves (about 6 cups)
  • 1 (17.3 oz) pkg. puff pastry, thawed
  • 6 strips of cooked bacon, crumbled
  • 3/4 cup shredded Mozzarella cheese
  • 1/4 cup shredded Parmesan cheese
  • 2 Tbsp sliced green onions
  • 1 medium Roma tomato, diced
  • 3/4 cup half ‘n half
  • 1/2 cup light sour cream
  • 4 large eggs
  • 1/4 tsp season salt
  • Fresh ground black pepper to taste

Instructions

  1. Preheat oven to 350 degrees.
  2. Chop fresh spinach and place in microwave safe bowl. Sprinkle lightly with about 1 Tbsp of water. Cover with plastic wrap and microwave for 1-2 minutes to wilt. Drain and squeeze out excess juice; set aside.
  3. Place puff pastry on a work area lightly dusted with flour; roll out slightly larger than the original sheet. Cut each sheet into 3 pieces.
  4. Press one piece into the bottom and sides of an individual quiche pans or a 4-5 inch custard cup. You will need 6 pans or cups.
  5. Cut off excess dough; discard excess pastry or use to “patch” uneven/thin places in lined pans. Place prepared pans on a baking sheet.
  6. Place 1 Tbsp or 1 strip of crumbles bacon in each pastry lined pan. Divide spinach, cheeses, onions, and tomato evenly among pans.
  7. In a bowl, whisk together half n half, sour cream, eggs, salt and pepper. Evenly pour into all pans.
  8. Bake at 350 degrees for 40-50 minutes or until set in middle. Makes 6 individual quiche but you can cut in half and serve up to 12. HOwever, I can easily eat 1 by myself!
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Adapted from Becky Low via Studio 5.

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1 comment

National Egg Month and Teflon Giveaway | Real Mom Kitchen May 20, 2014 - 6:15 am

[…] Spinach, Bacon, and Tomato Quiche […]

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