Ingredients
Equipment
Directions
Pie Crust Preparation
- Lightly butter a 9 inch pie dish. Lay the pie crust over the dish and press the dough down to fit. Trim the edges or tuck them under, and crimp the dough to create a crust.
- Use a fork to poke hole in the bottom of the pie crust, as well as around the sides.
- Line the pie crust with a piece of parchment paper. Fill the parchment-lined pie crust with weights or dry beans. Bake for 15 minutes, until the edges start to brown. Lift the parchment paper with weights/beans out of the pie crust.
- Bake for an additional 7-8 minutes, until the bottom of the pie crust is cooked through and appears set. Set aside to cool and lower the oven temperature to 350 degrees F.
For the Quiche Filling
- Fry bacon over medium heat until cooked through and crispy. Remove the bacon to a paper towel lined plate to drain and cool, and discard all but about 1 teaspoon of the grease.
- Add in the onions and cook until they begin to brown and caramelize, about 5 minutes.
- Add in the spinach with the cooked onions and sauté until the spinach has wilted. Set aside and allow to cool slightly.
- In a large mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and parmigiano reggiano. Add in the spinach, onions, and half of the bacon.
- Carefully pour the mixture into the prepared pie crust. Add the goat cheese crumbles over top of the filling and lightly press down to submerge. Sprinkle the remaining bacon on top.
- Bake for 45-55 minutes, until the center is set. The center should be moist, but shouldn't be runny. Allow to cool for 15 minutes before serving.
Nutrition
Notes
- If using a frozen pie crust, omit the pie crust instructions.
- Substitute the parmesano reggianito for parmesan.