BLT Quiche
Making quiche is something I like to make during the week. It’s such a great way to use up ingredients I have on hand and I like that it’s quick and easy to re-heat for those busy weekday mornings, afternoons, or evenings. I used a pre-made pie crust I had in the refrigerator, but feel free to make your own pie crust if you have the time. There is something so tasty about this BLT combination–bacon, tomatoes, cheddar cheese, and spinach. Yum. This BLT quiche turned out light, fluffy, and so delicious. I especially loved the flavors of the smokey bacon bits, juicy tomato halves, and salty cheddar cheese. YUM!
How to Make a BLT Quiche
Preheat the oven to 375 degrees.
Cook the bacon pieces in a skillet over medium heat until crisp and cooked. Place on a paper towel to drain grease.
Coat a pie pan with cooking spray then carefully unroll the pre-made pie crust and place it in the pie pan. Crimp the edges.
Combine the eggs, milk, sea salt, and freshly cracked pepper, to taste, together in a bowl and whisk until very well combined.
Sprinkle most of the spinach, a little of the crumbled bacon, a couple of tomato halves, and some of the shredded cheddar cheese in the bottom of the pie.
Add the well-whisked egg mixture. Sprinkle with the remaining spinach, bacon, tomato halves, and cheese on top.
Carefully place into the oven and bake for 40-45 minutes, or until the top is set and not wiggly and the eggs are cooked through. Don’t overcook! Let the quiche cool for at least 15 minutes before slicing and serving. Enjoy.
Ingredients
- 4 slices bacon, cut into small pieces
- 1 pre-made pie crust
- 5 eggs
- 1 ½ cups whole milk
- Sea salt and freshly cracked pepper, to taste
- 1 cup baby spinach, chopped
- 1 handful cherry tomatoes, halved
- 1 cup cheddar cheese, shredded
Instructions
- Preheat the oven to 375 degrees.
- Cook the bacon pieces in a skillet over medium heat until crisp and cooked. Place on a paper towel to drain grease.
- Combine the eggs, milk, sea salt, and freshly cracked pepper, to taste, together in a bowl and whisk until very well combined.
- Sprinkle most of the spinach, a little of the crumbled bacon, a couple of tomato halves, and some of the shredded cheddar cheese in the bottom of the pie.
- Add the well-whisked egg mixture. Sprinkle with the remaining spinach, bacon, tomato halves, and cheese on top.
- Carefully place into the oven and bake for 40-45 minutes, or until the top is set and not wiggly and the eggs are cooked through. Don’t overcook!
- Let the quiche cool for at least 15 minutes before slicing and serving. Enjoy.
Such a great idea! The quiche looks fabulous.
We love quiches and make them often. Of course, they are typically French Keep well Diane
Very god quiche idea and it looks delicious.
Oh wow – we are on the same frame of mind, POam I planned to make this for guests tomorrow. I like your recipe.
not only is this a delicious idea, but it sliced so perfectly and looks like it has such a dreamy texture! bravo!
Has this been tried with 2% milk? I don’t have whole milk and we don’t typically buy it.
Ann Marie,
Hi there. 2% milk will work. I hope you enjoy the recipe!
-Pam