Make-ahead Spinach and Bacon Quiche with Tomatoes is quick, easy to make, and sure to impress! Fresh spinach, crisp, smoky bacon, and sliced cherry tomatoes are the superstar ingredients in this savory quiche recipe.
Use a fork and prick the pie crust over the bottom and sides. Place the crust on a baking sheet with sides and par-bake it for ten minutes. Remove from the oven and reduce the temperature to 375 °F. Leave the crust on the baking sheet and set it aside to cool for a few minutes.
Quiche Filling Directions
Combine the eggs, half-and-half, nutmeg, and salt in a medium-size bowl and whisk to combine. Set aside.
Sprinkle one-fourth cup of the shredded cheese evenly over the pie crust. Then, add the chopped spinach and the rest of the shredded cheese. Spread out evenly. Sprinkle the sliced tomatoes over the top.
Carefully pour the egg mixture over the spinach, cheese, and tomatoes. Depending on the size of your pie crust and how deep it is, you may have a small amount leftover. Top with the crumbled bacon.
Leave the quiche on the baking sheet and bake it for 30-35 minutes or until the filling is puffed and set.
When it's done, remove it from the oven and place it on a wire rack to cool. Quiche is best served warm or at room temperature.
Notes
If your cherry tomatoes are large, sprinkle a little salt on them once they are sliced, then place them on a paper towel to drain any excess liquid before adding them to the quiche.Check your quiche at about 20 minutes to ensure the crust isn't getting too brown. Cover the edges loosely with a small piece of foil if it is. To make this recipe ahead, make and bake the quiche as directed, cool it, cover it, and refrigerate. When reheating, loosely cover with foil and heat in a 325-degree oven for about 20 minutes. To freeze a baked quiche, cover it tightly with plastic wrap or foil and freeze for up to two months. Then, allow it to thaw overnight in the refrigerator and reheat. For the best results, before pre-baking or blind baking the pie crust, generously prick the bottom and sides of the dough to keep it from puffing up as it bakes.Always place your pie crust on a baking sheet to par-bake it, then leave it on the baking sheet to bake it with the filling. The aluminum pans frozen pie crusts come in are flimsy and will bend when you are placing them in the oven or trying to take them out.