Photo: Chiara Conti
Bacon, Gruyère and Spinach Quiche
11 ingredients
Serves 6.
openrecipes
Storage tip: To freeze, let the baked quiche cool completely. Wrap in aluminum foil and freeze for up to 2 months. To reheat, place the unwrapped quiche on a baking sheet and bake in a preheated 325°F oven until heated through, about 40 minutes.
Estimated Nutrition (whole recipe, rough)
969
Calories
41g
Protein
38g
Fat
115g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Bacon | 1 slice cooked (8g) | 43 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- All-purpose flour for rolling out dough
- 1 disk cream cheese pie dough, thawed (see related recipe at left), or purchased piecrust
- 6 thick-cut bacon slices, chopped
- 1 shallot, minced
- 6 cups baby spinach
- 3 eggs
- 1 1/2 cups milk
- 1/4 tsp. salt
- 1/4 tsp. freshly ground pepper
- 1/8 tsp. freshly grated nutmeg
- 1/2 cup shredded Gruyère cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes