Bacon, Sausage, and Spinach Quiche Recipe
- 1 uncooked pie crust
- 8+ slices of bacon. I like tons of bacon, so I added extra. eek!
- 2 tbsp butter
- 1 large onion, diced
- 1/2 cup sausage crumbles, cooked
- 6–9 eggs. *This depends on how large a pan you are using. See recipe notes for more about this.
- 1/2 cup + 2 tbsp heavy cream
- 1 cup + 2 tbsp milk
- 1 tsp salt
- 1 tsp pepper
- 2 tsp mustard powder
- 1 tsp thyme
- pinch of basil
- 2 cups of cheese of your choice. Cheddar is good with it, but I’ve also used monterey jack and provolone cheese as well as gouda.
- Preheat the oven to 400 degrees.
- Cook the bacon. *See recipe notes about cooking bacon.
- While bacon is cooking, melt the butter in a large saucepan and add the onion. Allow the onion to cook until it is a dark golden brown, stirring occasionally. You DON’T want it to get burnt at all. Remove the pan from the heat and allow it to cool.
- Whisk eggs, cream, and milk together until fluffy. And I mean, really whip that sucker. I actually use a fork instead of a whisk at first and then switch to a whisk after it gets frothy. You want it to be a little frothy and light looking. *See notes about milk and cream.
- Add in salt, pepper, mustard powder, and thyme. Stir to mix in well.
- Add the onion from the pan. If you like a little extra buttery flavor, just pour it in there. Most of the butter should have evaporated from cooking anyway. If not, just use a slotted spoon and take out the onion.
- Add the bacon by tearing into small chunks. Again, however big you like your bacon pieces is how big you want the chunks to be.
- Add the sausage and cheese. Mix well.
- Press the pie crust into the pan that you will be using. Fold edges or crimp with a fork. *See notes about pans.
- Pour the egg mixture into the pie crust. Loosely cover with foil and place it in the oven.
- Bake for 40-60 minutes. I always set my timer for 40 minutes and start checking with a toothpick every ten minutes from then on. If it is still wobbly in the middle, it’s definitely not done. You want a toothpick to come out clean but you do not want to overbake it. I repeat DO NOT overbake. It will result in dry, cardboard like quiche.
- When a toothpick comes out clean, but just barely, remove the foil and bake for another 10-15 minutes until the pie crust is golden and the top of the quiche is a little golden as well. You can add a bit more cheese on the top if you’d like at this point as well.
- Remove from the oven and allow to cool for 5-10 minutes.
- Enjoy those noms!
*I’ve read several recipes that recommended baking your pie crust for a little while BEFORE adding the ingredients to it, to make sure it cooks thoroughly. I tried it both ways, pre-baking the crust and baking the crust with the other ingredients. Pre-baking it DOES make the crust bottom a little more crispy, however I think I prefer it slightly soggy. I know, that sounds gross but it really isn’t. It’s a personal preference I guess!
*The two recipes that I combined to create this dish said to cook the bacon until just before it’s crispy. Some people like crispier bacon. I like mine barely cooked. I cooked my bacon for just a few minutes, way before it was close to being crispy. This part is all up to you and how you like your bacon. If you like it crispier (ya gross!) then go for it!
*You can add more or less milk or cream. I’ve actually amended the recipe to reflect the extra tablespoons that I added. The more milk and cream you add, the fluffier it will be. You don’t want to add TOO much because it will get soggy. Soggy is no good for quiche.
*You can use a regular pie pan for this or a tart pan. I tried a longer more shallow dish as well as a smaller, deeper dish. For quiche purposes, to keep it fluffy and not thin and dried out, a deeper dish is better for sure. I used an 8-inch casserole dish for mine.
P.S. the Quiche Me Quick Vintage Day Dress and Sheering and Caring Apron will be available to purchase in the shop on Friday, November 20th!