Spinach and Bacon Quiche

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 3/21/2023

If you are looking to reduce the dairy in your favorite quiche with spinach and bacon, then this is the recipe for you! Almond milk reduces the dairy and Cheddar cheese keeps it traditional. Make this quiche for breakfast, brunch, or dinner and you’ll make everyone happy.

55 min Prep: 10 min Cook: 40 min
Serves: 4 Save

Ingredients (10)

  • 1 pre-made pie crust
  • 5 eggs
  • 1¼ cups Almond Breeze® Unsweetened Original Almondmilk
  • 1 tsp garlic powder
  • 1 tsp salt
  • ½ teaspoon ground black pepper
  • ½ tsp nutmeg
  • 1¼ cups shredded Cheddar cheese, divided
  • 2 cups fresh spinach, lightly sauteed
  • 6 strips chopped cooked bacon

Directions

    1. Preheat the oven to 375°F (191°C).
  2. Unroll pie crust and press into a 9-inch pie plate, crimping the top edges if desired.
  3. Whisk eggs, almond milk, garlic powder, salt, black pepper, and nutmeg together in a bowl.
  4. Sprinkle 1 cup Cheddar cheese, sauteed spinach, and bacon into the pie crust and pour the egg mixture over top. Sprinkle remaining ¼ cup Cheddar cheese on top of egg mixture.
  5. Bake quiche in the preheated oven until the center is completely set, about 40 minutes.
  6. Let cool for 5 to 10 minutes before slicing and serving.