Breakfast Quiche

Breakfast Quiche

Breakfast Quiche
photo by Wayne Daniel

Ingredients (8 servings)

6 eggs

½ cup heavy cream (120 mL)

1 teaspoon salt

½ teaspoon black pepper

4 strips bacon, diced

1 cup onion (150 g), diced

½ cup tomato (100 g), diced

4 cups spinach (900 g)

½ cup shredded cheddar cheese (50 g)

1 pre-baked tart crust


Cook bacon over medium-high until lightly crisp, about 5-7 minutes.

Remove cooked bacon from pan and drain away excess fat from the pan.

Add onion and sauté until softened and translucent, about 2 to 3 minutes. Add tomatoes, salt, and pepper and cook 2 minutes more.

Add chopped spinach and cook until wilted and no extra liquid has accumulated in the bottom of the pan.

NOTE: Do your best to use the excessive moisture of the spinach and tomatoes to deglaze the bottom of the pan, scraping away any browned bits from cooking the bacon earlier.

Preheat oven to 350˚F (180˚C).

Once cooked, remove the spinach mixture from the pan and combine it with the reserved cooked bacon. Stir to mix evenly.

Combine eggs and cream. Lightly whisk until just combined.

Add Bacon and spinach mixture to the bottom of a pre-baked 9-inch (23cm) tart crust, making sure to spread it evenly.

Pour in beaten eggs to fill the rest of the tart crust, and top with a generous sprinkle of cheese.

Bake at 350˚F (180˚C) for 25 minutes or until the eggs are set and the top is lightly browned. Allow to cool for 10 minutes before slicing and serving.


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